Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 3, 2011 | 98 |
|
Jan 27, 2012 | 85 |
|
May 9, 2012 | 99 |
ADPH 420-3-22-.03(b) Cease offering a catfish product for sale unless consumers are notified of the name and country of origin of the product by using a sign in the same size font as the product being offered on the menu./ Posted COO chart for fishery products does not meet the font size requirement for posting catfish COO on a sign (industry produced signage provided to the manager for US Farm-raised catfish).
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the top of the filter mounts in the vent hood.
Discussed new online training option for foodhandlers. Some unused cooking equipment in the rear storage room that should be removed if it is unnecessary to the operation of the establishement.
Jan 27, 2012JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation./ Foodhandlers presented training cards for employees other than themselves; no other documentation of current training for the foodhandlers on duty is available (JCDH confirmed that one of the workers is untrained; the other provided no identification on request).
JCDH 3.2.2 Management allows secondhand smoke in the food establishment./ Heavy secondhand smoke detected in the rear storage room upon entry; cigarette ash was found on the floor and scattered over items throughout the room (cigarettes-lighter were left on a cabinet).
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler wearing wristbands.
3-501.13 Cease thawing potentially hazardous food at room temperature./ 2 cases of raw chicken that was stored frozen thawing on the work table in the warewashing-rear prep area.
3-304.12 Store utensils in a clean, protected location between-use./ Dispensing scoop for the breadings stored on a cardboard box.
6-501.114 Maintain premises free of litter and harborage, and remove equipment that is not used or no longer functional and other unnecessary items from inside the facility./ Unused cooking equipment, construction materials, and other miscellaneous items accumulating in the rear storage area adjacent to the WI freezer.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the top of the filter mounts, fire extinguisher lines, and the edge of the vent hood canopy.
JCDH 3.2.2 Post consumer advisory warning of the presence and hazards of secondhand smoke in a conspicuous place where it can be read before entering the food establishment./ No advisory is posted; secondhand smoke was present, and cigarette ash found in the rear storage room.
6-303.11 Provide at least 50 foot candles of light in food prep and warewashing areas./ Bulbs blown in fixtures in the warewashing and dry goods dispensing areas.
Provide approved JCDH foodhandler classroom or online training (statefoodsafety.com) for employees who are not CFSMs.
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