Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 30, 2011 | 98 |
|
Jan 3, 2012 | 97 |
|
May 2, 2012 | 96 |
3-305.11 Store food at least 6 inches above the floor- Onions stored on floor in walk-in cooler.
4-904.11 Protect unwrapped single service utensils from contamination- Invert single service containers to prevent the contamination of food contact surfaces// 4-903.11 Store single service articles at least 6 inches above the floor- Paper towels stored on floor in store aisle.
4-904.11 Protect unwrapped single service utensils from contamination- Invert styrofoam plates on table in kitchen and turn all utensils with handles facing upwards.
6-501.11 Repair or replace outer door threshold and sweep at bottom of kitchen door// 6-501.12 Clean walk-in cooler floor// 6-501.12 Clean facilities as often as necessary to maintain cleanliness- Clean edges around walls and equipment in kitchen.
3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave- Chicken thawing in sink// COS- chicken submerged in running water.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness- Clean floors and walls in kitchen behind fryers and around equipment; Clean throughout establishment as needed// 6-202.15 Protect outer openings from entry of insects and rodents- Replace weatherstripping as outer door.
6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies- Properly dispose of dirty mop in mopsink after use and hang mop to dry between each use.
Discussed new online food safety training offered by JCDH. New employees have 21 days to receive food safety training after hire.
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