4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold. 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (product thermometer) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use. /Violation was COS. 3-501.15 Cease wrapping or covering food (pasta) until cooled. Use shallow pans that facilitate heat transfer when cooling food. 4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy. 3-305.11 Store food at least 6 inches above the floor (WI cooler). 3-307.11 Store raw shell eggs below and away from ready to eat food in WI cooler. 4-901.11 Allow utensils to air dry before stacking. 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination. /Utensils were wedged between make table cooler and steam table. 5-205.15 Repair leak on sprayer of pre-rinse sink.
3-501.15 Cease wrapping or covering food until cooled. Place cooling food on top shelf of cooler or freezer. Use rapid cooling equipment (freezer) or an ice bath to cool food. 4-301.11 Keep cooler and freezer doors tightly closed to maintain temperature. 4-302.12 Provide appropriate, readily accessible thermometer for all make tables, coolers, and freezers. 3-302.15 Wash raw fruits (lemons) and vegetables thoroughly to remove soil and other contaminants. 3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food. /Handsink beside oven needs a splatter shield on right side. 4-901.11 Allow utensils (serving cups) to air dry before stacking. 5-501.113 Keep dumpsters closed. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. 6-501.12 Clean ceiling vent covers and ceiling tiles around vents as often as necessary to maintain cleanliness. ADPH 420-3-22-.08 Post current permit in public view. Permit remains the property of JCDH.
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