- Food Storage Requirements & Prohibited Areas (46.321)
--Observed food stored in walk in fridge directly on the floor in ,rather than 6 inches off of the floor as required.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--Ready to eat foods being held at 105 °F, in the prep area, rather than 135°F or above as required. Items discarded.
- Identification of Content on Food Storage Containers (46.282)
--Food ingredient storage containers, in the grill area are not labeled with the common name of the food.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Ready to eat foods being held at *50 °F, in the prep area, rather than 41°F or below as required. Items discarded
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
--Potentially hazardous ready-to-eat food prepared in the food facility and held for more than 48 hours, located in refrigeration units, are not being date marked.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
--Several food contact surfaces, were observed to have food residue and was not clean to sight and touch.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil.
- Availability, Capacity & Pressure of Water (46.805)
--Food facility hot water heater is not producing enough hot water to supply sinks in employee restrooms at the time of this inspection
- Storing Clean Items (46.774)
--Cleaned and sanitized utensils are stored with food contact surfaces / food or lip area exposed to hand contact when retrieved by food employees.
- Cleanability of Floors, Walls, & Ceilings (46.921)
--Dry storage are has large hole in dry wall. Needs fixed immediately.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
--Soap was not available at the handwash sink in the kitchen area.
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01/22/2014 | Regular |
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