Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 28, 2011 | 99 |
|
Jan 31, 2012 | 93 |
|
May 11, 2012 | 92 |
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Storage shelf over the chest freezer is very dirty. Clean the cutlery tray and interior of the utensil storage drawer.
Discussed new online training option for foodhandlers.
Jan 31, 20124-501.111, 4-703.11 Sanitize utensils by immersing in water at 171 F or above for at least 30 seconds./ Dipping washed and rinsed utensils in the heated water: ensure items are fully immersed in the hot water for a minimum 30 seconds. Reviewed sanitization requirement and procedure with the kitchen manager and employee; all washed items were sanitized in the hot water for on-site correction.
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler wearing wristwatch and ornate ring.
5-205.15 Repair condensate leak in the RI cooler./ A catch pan is in place to collect the leakage from the fan unit.
Provided manual warewashing procedure poster, and discussed new online foodhandler training option.
May 11, 2012ADPH 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./ Facility has experienced attrition, and no documentation of a designated person currently on staff with the required training is provided.
JCDH 2.2 Keep food safety training for all foodhandlers up to date as required./ Foodhandler training expired MAR 2012.
4-502.11 Maintain ambient air thermometers to be accurate and in good repair./ Air temperature thermometer on the RI cooler in the office is inaccurate: calibrate, repair, or replace.
4-501.116 Provide test strips with color chart for quaternary ammonia sanitizer./ Facility has begun using QA as a sanitizing chemical, but no test kit for the product is provided.
6-303.11 Provide at least 50 foot candles of light in food prep and warewashing areas./ Blown bulbs in various fixtures.
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