June 30, 2009 (Routine)

• 0380 - Corrected During Inspection Critical Food packages are not in good condition none food storage bags are use to rap raw meats the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0790 - Corrected During Inspection Improper methods used to thaw POULTRY PROD Chicken parts sit on none running water.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) (ALL the FOOD) in chicken beef cook meats and vegetables the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - The temperature measuring device located at the refrigeration unit are missing
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1730 - Stove was observed in a state of repair (pealing) and condition preventing effective maintenance and easy cleaning.
  Discard, replace or repair the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 3030 - Corrected During Inspection in the kitchen hand sink no continuous towel system that supplies the user with a clean towel has been provided.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials