Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Nov 30, 2011 | 92 |
|
Apr 6, 2012 | 87 |
ADPH 420-3-22.02(3)(a) Provide at least one designated person with certification from an accredited program within the past 5 years, or verification of attendance of an accredited program within the past 12 months/see NOV2L25001777, comply by 2/27/12
3-501.15 Cease cooling food at room temperature/goat meat was cooling down on the kitchen table. 3-501.15 Use rapid cooling equipment or an ice bath to cool food/to facilitate cooling down process, put food in the freezer for brief period of time, and then store in the cooler.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food/raw chicken and meat in the freezer in plastic bags, not labeled.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine/chlorine concentration above 100 ppm.
3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours/chicken, rice, meat in the RI cooler cooked yesterday, not date marked/COS-all food date marked.
4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue/several nozzles require cleaning-pulled off, washed, rinsed, sanitized/COS
ADPH 420-3-22-.03(a) Cease advertising or labeling a food item as catfish unless it is fish classified within the family of Ictaluridae/have swai fish in the refrigerator, which is advertised as catfish on the menu.
3-307.11 Cover all food in storage/cut tomatoes not covered or wrapped/voluntarily discarded. 3-307.11 Store raw shell eggs below and away from ready to eat food/store raw eggs on the bottom shelf.
6-501.14 Clean ventilation hood filters above the oven. 6-202.11 Replace broken light shields in the women's restroom. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas/replace burned out bulb in the vent hood.
All food in the RI cooler is in temp. Cooling down in large plastic and metal containers. Cool down food in shallow pans to facilitate the process of cooling down.
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Address |
Distance |
---|---|---|
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