March 18, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Eggs stored over ready to eat foods in reach in.
  Store eggs on lowest shelf to prevent cross-contamination.
• 0470 A 4 - Bags pasta in handsink.
  Store food properly, keep handsink accessible for handwashing.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Utensils in water at 117F.
  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.
• 0810 - The methods used for cooling were not adequate. Ribs cooling at room temperature.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0830 - Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. (ribs etc.)
  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.
• 1770 B - Repeat Interior of reachins soiled.
  Clean interior and shelving of refrigerated units.
• 2000 - Equipment and single service containers stored on floor throughout kitchen.
  Store all equipment and single service containers at least 6 inches off floor so that floors so that equipment and containers will not be contaminated and floors can be cleaned properly.
• 3290 - Tools on shelf in prep area.
  Store all maintanence tools properly and in a designated area.

March 17, 2009 (Routine)