Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 21, 2011 | 90 |
|
Jun 25, 2012 | 79 |
|
Jun 28, 2012 | 91 |
3-301.11 Use gloves or utensils to handle ready to eat food./ pizza and cutting fish/ gloves now being used
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ clean outside of kitchen equipment/clean gasket on preptables/ clean holder for canopener/ clean WIC racks
6-301.12 Provide paper towels or drying device at all hand sinks./ wait station dispenser not working
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings./ repair floor in WIC vegetable
Could not sign since pen not working
Jun 25, 20122-301.14 Wash hands after handling soiled utensils. Observed the dish person rinsing his hands using the spray gun & drying hands with a soiled towel before handling clean dishes, drinking cups, utensils, etc.
3-501.16 Maintain potentially hazardous food at 41 F or below. Jugs of (un-opened) milk 49f stored inside the RI cooler. Milk was voluntarily discarded at this time.
4-101.11 Cease the use of food contact surfaces which alter color, odor, or taste of food, or which allow migration of substances. Metal band basting brush (in-use), is corroded. Brush discarded at this time.
New plastic band basting brush provided at this time.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. Tub containing sugar is not labeled.
Container of sugar was labeled at this time.
4-202.16 Replace damaged gasket on cooler door. Several torn door gaskets on RI coolers.
4-901.11 Allow utensils to air dry before stacking. Wet stacking of clean food containers.
3-304.15 Cease washing and re-using single use gloves. Observed food handler washing his gloved hands in the warewashing sink.
5-205.15 Repair condensate leak in WI cooler. Drain line inside the WI cooler, leaks.
6-301.14 Post sign at all handsinks that notifies employees to wash hands. Signs are not posted at the handsinks in the kitchen.
Signs provided at this time.
JCDH digital thermometer is calibrated, reading 32f while in ice water.
Jun 28, 20123-501.14(A) Cool PHF from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. PHF > 41F in cold holding unit due to improper cooling procedure following cooking. Chicken nuggets 44F to 47F cooling in bus tubs inside the WI cooler, since yesterday.
Chicken nuggets were voluntarily discarded at this time.
3-501.15 Cease wrapping or covering food until cooled. Chicken nuggets cooling inside the WI (covered in plastic wrap).
3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Chicken nuggets 4 to 6 inches deep, cooling in the WI.
3-501.15 Place cooling food on top shelf of cooler or freezer.
3-305.11 Store food at least 6 inches above the floor. Unpackaged food stored on the floor next to the door, inside the WI cooler.
3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Pans of food stored directly on top of uncovered vegtables, inside the make cooler.
4-202.16 Replace damaged gasket on cooler door.
4-202.16 Replace damaged gasket on freezer door.
4-901.11 Allow utensils to air dry before stacking. Wet satacking of clean food pans.
4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination. Clean utensils stored on the drying rack next to the handsink. Utensils were moved to prevent splash from the handsink, when washing hands.
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Name |
Address |
Distance |
---|---|---|
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