Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 27, 2011 | 88 |
|
Feb 27, 2012 | 90 |
3-101.11, 3-202.15 Discard all food that is not in safe condition due to compromised packaging, contamination, discoloration, mold, unusual odors, etc./ In RI freezer condensation drippage on pkgs of icing, ice cream treats, nacho sauce, 2 guacomole sauces, pesto sauce, alfredo sauce, half of a cake, and 4 pkgs. pancakes/ Food voluntarily discarded/ abated
4-601.11 Clean shelves and bottoms of refrigerator and freezer.
Clean the shelves in the needed refrigeration units. Remove the condensation buildup from the shelves in the reachin freezer.
4-602.12 Clean food contact cooking and baking equipment at least every 24 hours.
4-601.11 Clean tops of stoves and inside ovens.
Clean the inside of the oven at the bar.
4-501.12 Surfaces such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Cutting board on maketable surface needs to be resurfaced.
4-501.116 Provide test strips with color chart for quaternary ammonia sanitizer.
No chemical sanitizer test strips.
4-603.16 Rinse utensils after washing and before sanitizing.
Dish washer was manually washing dishes and then sanitizing dishes at the compartment sink. Equipment was not rinsed before sanitization.
4-204.113 Provide easily accessible and legible data plate for dish machine.
Data plate on the dishmachine was not legible.
5-205.15 Repair condensate leak in reachin cooler.
5-205.15 Repair condensate leak in reachin freezer.
5-501.113 Keep dumpster closed.
Lids not fully on dumpster, dumpster too full.
10 trash bags of garbage on dumpster pad.
5-502.11 Provide adequate refuse collection frequency.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.
The floors in the kitchen and stock room needed cleaning.
I left an Online JCDH Food Handler bulletin. The Alabama seafood Labeling Law was discussed with Lance Chretien, the Assistant Manager. The FSE does not serve seafood products.
Feb 27, 20122-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ Employee personal drink improperly stored/ COS personal drink voluntarily discarded/ area WRS/ discussed with Manager designated area and proper storage of personal drinks./abated
4-302.12 Provide appropriate, readily accessible thermometer for all make tables.
Sandwich maketable did not have a thermometer.
4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy.
Food thermometer for taking food temperatures was not accurate.
4-601.11 Clean shelves and bottoms of refrigerator and freezer.
Clean the refrigeration shelves in needed units.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.
Clean the storage shelves above equipment, and below the counters.
4-501.12 Surfaces such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Take corrective action on the cutting board on the sandwich maketable.
4-501.116 Provide test strips with color chart for quaternary ammonia sanitizer.
No test strips for testing chemical sanitizer.
4-501.14 Clean dish machine and attached equipment.
Delime the dishmachine.
3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer.
Wet wiping cloth stored on counter. Store cloths in sanitizer wiping cloth container. None available.
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