Cleanability of Ventilation Hood System Filters & Grease Extracting Equipment (46.544(e))
Hood filters have an accumulation of grease.
Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
Facility did not have any chlorine sanitizer on site at the beginning of this inspection. Dishes and equipment get washed at the end of breakfast shift. Employee went for chlorine sanitizer during this inspection. Employee then set up three compartment sink prior to washing dishes.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Non-food contact surfaces not cleaned at a frequency to preclude accumulation of food residue on shelves and walls behind prep counter.
Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
Door to the outside, located in the kitchen area of the food facility is being propped open. The door was closed during this inspection.
05/26/2011
Regular
In-Use Utensils & Between Use Storage (46.302)
Common bowl observed without handles in direct contact with bulk food ingredient (sugar).
Food Storage Requirements & Prohibited Areas (46.321)
Food (bag of sugar)is not stored at least 6 inches above the floor.
Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
Proper cooling methods were not used for potentially hazardous foods. Observed chicken and chili placed hot in the refrigerator in containers greater than 4 inches deep that were covered with plastic wrap. Plastic wrap was removed during this inspection. Owner was given PDA handout on proper cooling techniques during this inspection.
Sanitization Requirements, Frequency and Methods (46.731)
The chlorine concentration in the sanitizing solution of the 3-bay warewash sink was 0 ppm, rather than 50-100 ppm as required. Sanitizer was added to the sink during this inspection.
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