May 28, 2009 (Critical Procedures)

November 25, 2008 (Routine)

• 2-401.11(A) - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 3-301.11(C) - Corrected During Inspection Small plastic bowls and plastic spoons used to dispense ingredients like salt or sugar etc.
  Use suitable durable utensils.to dispense products.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: Observed unlabeled powders and oils.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - Corrected During Inspection Repeat Improper use of wet wiping cloths for the following activity: Observed wet wipe cloths sitting on work surfaces.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Containers holding produce and other foods observed sitting directly on floor
  Store all items at least 6" above the floor.
• 3-307.11 - Observed three vat sink set up for washing ware with thawing food in the middle sink.
  Decide on use of sink (ware washing or food preparation) and wash with soap and water and sanitize with bleach or other sanitizer between change of usage.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Observed improper thawing in the three vat sink and in a bucket with no water.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Gyro meat at 120 F on grill.
  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.
• 4-502.11(A) - Container holding produce is repaired with loose duct tape.
  Obtain a new container.
• 4-502.13(A) - Soft plastic boxes often used for delivery of fish are used for storage of foods. These containers are not durable and subject to abrasion
  Obtain approved NSF food storage containers.
• 4-601.11(A) - Corrected During Inspection Critical Cutting board is soiled.
  Clean and sanitize the cutting board.
• 4-903.11(B) - Clean lexan containers were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 4-903.11(D) - Single service items in cabinet at floor level
  Store all items at least 6" off floor.
• 5-202.12(A) - Water from the handwashing sink at Toilet room was measured at a temperature less than 100F. 97 F Water in kitchen was above 100 F
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 6-202.11(A) - Observed missing cover on hood light.
  Provide shatterproof light cover for hood light.
• 7-201.11(B) - Corrected During Inspection Critical Windex cleaner on shelf with single service items.
  Store cleaners away from and below food and food related items.

June 02, 2008 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over lamb.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.14(B)(1) - wet wiping cloths stored on counters
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(A)(1)-(7) - Soup containers are 110f; on counter. They are not being cooled to reach 41f fron 135F within 6 hours:
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Use metal containers to cool, use cooling paddle and ice baths
• 4-204.112(A) - Corrected During Inspection The thermometer in the prep refrigerator was not properly located in the warmest part of the unit:
  In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
• 4-601.11(C) - some of the filters and drip pans at the hood system have grease on them.
  clean the greasy areas.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Magic Chef microwaves
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the prep. refrigerator is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.