August 17, 2009 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers, cups with a handle, stored in a manner that may contaminate food, food contact surfaces or utensils. On food prep tables.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food, chicken, stored over ready-to-eat food, carrots, in a reach-in refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item was found hot holding at improper temperature using a calibrated food temperature measuring device: rice on the buffet is 77F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Quickly reheated to 135F.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item was observed cold holding at improper temperature using a calibrated food temperature measuring device: cooked chicken in the cold holding buffet is 64F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.Put in the freezer to cool quickley.
• 4-202.16 - Pepsi crate found used for the following purpose: to store boxes.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 6-305.11(B) - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. A purse and shirt are on shelves with packaged foods.
  Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
• 7-102.11 - Corrected During Inspection Critical Working container of poisonous and toxic material, bottle of windex, is not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

July 06, 2009 (Follow-up)