May 08, 2009 (Follow-up)

May 04, 2009 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0620 - Corrected During Inspection Food stored under the 3 compartment sink.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the beef steaks and burgers that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 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.
• 1570 - The reach in cooler by the grill is not holding proper temperature.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1890 - Corrected During Inspection Critical No sanitizer detected on the food contact equipment after being sanitized in the dishwasher machine. Corrected, a chlorine solution was prepared and all food contact equipment and utensils are being manually sanitized using this solution.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2350 - Critical The plumbing connections of the 3 compartment sink are not working. Unable to use the 3 comp sink.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.