0610 - Food stored in a commonly wet or soiled location. Protect food from contamination by storing the food in a clean and dry location.
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Obtain an appropriate test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. For an alternate warewashing method approved with a detergent-sanitizer or for Clean in Place Equipment, use a detergent-sanitizer.
2000 - Clean spoons were observed stored with the food-contact surface facing upward. Store equipment and utensils covered or inverted to prevent contamination while in storage.
2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
Discussed all violations with the person-in-charge
March 04, 2009 (Routine)
0610 - Corrected During InspectionRepeat The faucet on the three compartment sink behind the noted leaking. Repair the leaking faucet.
1570 - Corrected During Inspection Food items noted on the floor in the walk in cooler. Store the food above the floor in the walk in cooler.
Owner was aware of the employees health policy.
November 12, 2008 (Routine)
0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
0610 - Corrected During Inspection Boxes of green pepper stored on the floor in the walk in cooler. Elevate food storage onto approved shelving with minimum 6" legs or casters.
1800 - Corrected During Inspection The nonfood contact surface of the ice machine door as accumulations of grime and debris. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
PIC was aware of Employees health policy.
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