Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jul 28, 2011 | 90 |
|
Apr 9, 2012 | 95 |
3-501.16 Maintain potentially hazardous food at 41 F or below.on line potato salad 51F/management discarded/ product should be 41F when placed on line cooler.
3-305.11 Store food at least 6 inches above the floor./ boxed chicken
4-301.13 Provide drainboard, utensil racks, or tables large enough to accommodate all soiled and clean utensils./ do not place soiled utensil next to canned food.
4-901.11 Allow utensils to air dry before stacking.
6-301.11 Provide soap at all hand sinks./ back one
3-501.15 Cease wrapping or covering food until cooled. Grilled chicken (54F), cooling in a 3rd pan inside the R.I. covered with plastic wrap.
3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Grilled chicken.
3-501.15 Place cooling food on top shelf of cooler or freezer. Grilled chicken cooling on the middle shelf, inside the reach-in.
Grilled chicken was transfered to a sheet pan & placed on the top shelf inside the cooler, (uncovered).
4-202.16 Replace damaged gasket on cooler door. RI upright coolers & the salad prep cooler have torn door gaskets.
4-901.11 Allow utensils to air dry before stacking.
6-501.14 Clean restroom exhaust vent cover. Build up of lint on the vents, (mens & womens).
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Plywood mounted to the wall behind the prep table, is not sealed.
Discussed with the PIC (Justin) manually cooling the pasta to 41F or below before mixing with other ingredients along with cooling the cans of tuna (41F) prior to making tuna salad. Remodeling of the kitchen to start within the month.
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Name |
Address |
Distance |
---|---|---|
Edible Arrangements | 1830 South 29th Avenue #155, Homewood | 0.00 miles |
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