April 24, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin (raw beef and eggs) stored over ready-to-eat (RTE) food (bagged lettuce) in the refrigeration unit (walk-in cooler).
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food such as vegetables and cooked RTE food. This can be achieved by storing raw foods on the lowest shelves of the cooling unit.
• 0790 - Corrected During Inspection Improper methods used to thaw hamburger.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50-100ppm).
• 2310 - Corrected During Inspection Critical The handwashing facility located at the sink (by the walk-in coolers) is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cleaning supplies preventing its use.
• 2650 - There is no refuse container at the handwash sinks.
  Increase the number of approved refuse containers in the kitchen to allow for a container at each sink.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The back screen door needs to be repaired/replaced. The door should have a tight seal to the outside and screen should be intact.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.