Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 23, 2011 | 85 |
|
Dec 22, 2011 | 86 |
|
Apr 18, 2012 | 89 |
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.
3-501.16 Maintain potentially hazardous food at 135 F or above.///Cheese sauce temperature at 118F.//Cheese sauce discarded.
ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager.///Three quarts of milk outdated on 8/21/2011
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.
4-903.11 Store single service articles at least 6 inches above the floor.///Boxes of foam cups and foam sandwich containers on floor in back storage.
5-205.15 Repair plumbing.//Repair or replace faucet on three compartment sink from leaking.
6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in food prep and ware washing areas.///Replace missing light shield in food prep area.
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.///Second Notice.
3-501.16 Maintain potentially hazardous food at 135 F or above.//Cheese sauce temperature at 125 F.//Cheese sauce discarded by manager.
ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager.//Bacon outdated on 12/08/2011.
3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright. //Ice scoop cover in ice bin.
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.///Sanitizer above 200 ppm.
4-301.14 Provide ventilation hoods sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling.//4-301.14 Provide commercial ventilation for stove top cooking.///Cease frying food without using ventilation hood.
4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use.//Soiled utensils stored in three compartment sink.//COS.
6-301.12 Provide paper towels or drying device at all hand sinks.///5-205.11 Provide access to handsinks at all times.//Remove cell phone chargers from handsink in kitchen.
5-501.115 Remove unnecessary items from refuse storage area.// Remove empty boxes from dumpster area.//5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.
6-501.11 Repair or replace damaged floor tiles in store facility.//6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floor in food prep area to remove grease.
6-303.11 Provide at least 20 foot candles of light in self service areas and where produce or packaged foods are sold.//Replace all blown lights in store.
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