- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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03/03/2016 | Inspection | Observed accurate probe thermometers. Discussed keeping phf/tcs items 45dF or less unless under active preparation. Obtained free chlorine reading of 1.0mg/L. |
- In use food dispensing utensils improperly stored
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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05/06/2015 | Inspection | The following items have been corrected from the previous inspection: 10B- Shelving near cook line fixed. 10B- Greasy surfaces cleaned in kitchen. 12D- Hand-wash stickers installed in mens and womens restroom. 15A- Surfaces under 3-bay sink cleaned. 15A- Ceiling in walk-in refrigerator fixed. 15C- Unnecessary items in rear storage room have been cleaned out. Chlorine residual was 0.8mg/L. Will discuss waiver, ttoc, and haccp with owner tomorrow. |
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