Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jul 25, 2011 | 94 |
|
Dec 6, 2011 | 92 |
|
Apr 10, 2012 | 93 |
3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours.// Containers of chicken salad and Orzo pasta were prepared Friday 07/22/2011 but had no date mark
4-903.12 Relocate equipment or install a splatter shield to prevent contamination of utensils.4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Clean utensils are stored directly above dirty dishes at 3-compartment sink.
Hours of Operation 10am-4pm
Dec 6, 20113-501.16 Maintain potentially hazardous food at 41 F or below.// Cut melons 46F stored in upper RI cooler on make line ready for use.//Staff placed on ice bath to re-chill to proper required temperature of <41F at the end of inspection. Chicken kabobs stored in bottom pull out cooler 52F ready for use just prepared prior to inspection.//Staff placed in RI cooler to re-chill.
3-501.15 Cease wrapping or covering food until cooled.// Several packs of deli meat(ham & turkey) 47F sliced prior to inspection, wrapped in plastic wrap underneath RI cooler. Pans of chicken wraps prepared this morning prior to inspection covered with plastic stored in DD RI cooler.
3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food.// Open pita bread and sliced bread are stored next to hand sink.
3-304.12 Store scoops left in potentially hazardous food with handles above the top of the food and the container.// Several scoops observed with handle laying in foods (pasta salad, chicken salad and orza pasta).
3-501.16 Maintain potentially hazardous food at 41 F or below.// Chicken kabobs 51F stored in bottom pull out cooler below grill was prepared 1 hour prior to inspection.// PIC pulled and placed in freezer to re-chill to proper temperature.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.// Debris and food on kitchen floors.
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