Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Nov 4, 2011 | 95 |
|
Mar 2, 2012 | 95 |
|
Jun 5, 2012 | 91 |
JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. / Owner on duty and working with food has no proof of current food safety training.
Ceiling paint is starting to peel in the womens restroom. Discussed new on-line training option for foodhandlers.
Mar 2, 20123-501.16 Maintain potentially hazardous food at 41 F or below./ Sandwich cooler air temperature 53F; stored chicken salad 51F voluntarily discarded: cease storing PHF in this cooler until holding food at proper temperature.
Jun 5, 20123-501.16(B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below./ Raw shell eggs stored in the prep cooler at the grill at ambient temperature 47F voluntarily discarded: cease storing raw shell eggs in this cooler until holding proper ambient temperature.
3-501.16 Maintain potentially hazardous food at 41 F or below./ Bologna stored in the prep cooler at the grill 46F (air temperature 47F) voluntarily discarded. Kitchen refrigerator air temperature 53F; stored deli meats, wieners, cooked sausage patties, raw ground beef patties 44F-53F voluntarily discarded: cease storing PHF in these coolers until holding food at proper temperature.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below./ No mechanical refrigeration functioning to hold PHF at 41F< (food service operations suspended).
5-205.11 Provide access to handsinks at all times./ Work table blocking access to the handsink in the rear prep and warewashing area.
ADPH 420-3-22(13)(a)(1); 8-404.11 Cease operations immediately due to the following imminent health hazard: inadequate refrigeration. Correct deficiency; follow procedure to reopen as detailed in the attached protocol, and do not conduct food service operations until the permit to operate is reinstated.
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