Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 26, 2011 | 93 |
|
Feb 2, 2012 | 97 |
3-501.16 Maintain potentially hazardous food at 135 F or above./ Gravy 107F and meatloaf 111F holding <2hrs on the cook line without temperature control reheated: keep food under temperature control after cooking; maintain Process 2 restriction stipulated on permit application and CEASE cooling any PHF after heating, cooking, or holding.
5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females./ Cover missing on the receptacle that is provided.
6-501.114 Remove items that are unnecessary from the facility./ Remove the BBQ grill that is set up outside the rear door from the premises (outdoor cooking is prohibited).
Discussed new online training option for foodhandlers.
Feb 2, 20124-904.11 Store unwrapped single service utensils so that only the handles are touched./ Store the disposable forks in the dispensing caddy in the kitchen with the handles oriented in the same direction.
5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females./ Cover missing on the receptacle that is provided.
6-303.11 Provide at least 10 foot candles of light at 30 inches from floor in the mop service room./ Lighting is inoperative.
6-304.11 Provide mechanical ventilation to keep rooms free of excessive heat./ Air hot and stagnant in the kitchen: operate the ventilation hood system when cooking to exhaust excess heat and cooking effluent (air temperature dropped >20 degrees after hood was activated).
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