- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed at time of inspection pesticide not approved for use in a food establishment stored in the facility. Corrected at time of inspection pesticide removed from the building. Corrected.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed at time of inspection dump sink was blocked by cart. Also hand wash sink was used as a dump sink for sanitizer bucket. Hand wash sinks shall only be used for washing hands corrected at time of inspection cart was removed and employees were instructed not to use hand wash sinks for anything other then hand washing. Corrected.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection shelves in walk in cooler have a build up of food particles on the shelves. Correct by cleaning as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed at time of inspection food stored on the floor in the walk in cooler and on the floor of the walk in freezer. Correct by storing food at least 6 in off the floor. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Outdoor Storage Surface
- Items:
- Waste receptacle(s) grease barrel
- Problems:
- Stored over Grass
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- Comment:
- Observed at time of inspection grease barrels were stored on the grass/dirt behind the facility. Grease barrels must be stored on a non absorbent material such as concrete or asphalt. Correct by having company move grease barrels onto the pavement. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
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05/20/2015 | Routine |
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s) interior
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- Cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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11/06/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- AFTER THE SANITIZATION CYCLE, DID NOT FIND ANY CONCENTRATION WITH THE CHLORINE TEST STRIPS. THE SANITIZER BUCKET WAS EMPTY. NEW SANITIZER BUCKET WAS REPLACED AND NOTICED ABOUT 100 PPM CONCENTRATION AFTER FEW RUNS. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- THE PRESET SILVERWARE EATING PORTIONS WERE EXPOSED. COVER THE EATING PORTIONS TO AVOID POSSIBLE CONTAMINATION.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
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05/09/2014 | Routine Inspection |
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- AN OPEN GLASS OF WATER AND A CUP OF COFFEE WERE STORED ON THE ICE CREAM COOLER. TO AVOID POSSIBLE CONTAMINATION, DO NOT STORE THEM ON THE TOP OF COOLERS. STORE THEM IN A PLACE WHERE CONTAMINATION DOES NOT OCCUR AND ALSO COVER THEM WITH LIDS. AT THE TIME OF INSPECTION THEY WERE REMOVED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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11/18/2013 | Routine Inspection |
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- THE ONION BAG WAS STORED ON THE FLOOR. STORE IT 6 INCHES ABOVE THE FLOOR ON A SHELF.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- Comment:
- THE EATING PORTIONS OF THE SILVERWARE IS EXPOSED. COVER THE EATING PORTION TO PREVENT CONTAMINATION FROM SNEEZING AND ROOM DUST.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
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05/08/2013 | Routine Inspection |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled, Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly In large container, Improperly In plastic container
- Corrections:
- Utilize long, shallow pans., Utilize metal pans to maximize heat transfer.
- Comment:
- SOUP AT 110 IN THE CENTER AT 60F AT THE EDGE, COOLING IN A LARGE PLASTIC CONTAINER. CORRECTED BY COOLING IN A METAL POT IN AN ICE BATH WITH FREQUENT STIRRING.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- WHOLE HAMS, FETA CHEESE, BOILED EGGS, LASAGNA WITHOUT DATE MARKING. CORRECTED BY DATE MARKING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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11/07/2012 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- CORRECTED BY INSTRUCTING DISH WASHING EMPLOYEE TO WASH HANDS BETWEEN SOILED AND CLEAN EQUIPMENT., OBSERVED DISH WASHING EMPLOYEE HANDLE SOILED EQUIPMENT AND PUT THROUGH DISH MACHINE, THEN GRAB THE CLEAN EQUIPMENT TO PUT AWAY WITHOUT WASHING HANDS. AFTER HANDLING SOILED EQUIPMENT OR CONTAMINATING HANDS IN ANY WAY, MUST WASH HANDS BEFORE HANDLING CLEAN EQUIPMENT.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES NOT WEARING HAT OR HAIRNET. PROVIDE AND WEAR HAT OR HAIRNET., CORRECTED BY EMPLOYEES PUTTING ON HAIRNETS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- OBSERVED PLASTICWARE STORED JUMBLED. ARRANGE WITH ALL HANDLES FACING IN ONE DIRECTION TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACE., CORRECTED DURING INSPECTION BY EMPLOYEE REARRANGING PLASTICWARE.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- WATER PITCHER STORED IN FRONT HANDSINK. DISCONTINUE WATER PITCHER STORAGE IN HANDWASH SINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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05/31/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- food prep area
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED EMPLOYEE SOUP AND TOAST ON SHELF NEXT TO SLICER CUTTING TABLE, AND BEVERAGE (COVERED) ON THE SLICER. DO NOT EAT IN FOOD PREP OR STORAGE AREAS. STORE BEVERAGES BELOW OR AWAY FROM FOOD AND FOOD CONTACT SURFACES. CORRECTED BY REMOVING THE FOOD FROM THE KITCHEN AND INSTRUCTING EMPLOYEE TO EAT IN THE DINING ROOM.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Storage area bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- CORRECTED BY STORING HANDLES UP OUT OF THE FOOD IN THE RICE, SUGAR AND FLOUR.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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11/14/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Comment:
- POTENTIALLY HAZARDOUS FOODS ARE PROPERLY STORED -NO CROSS-CONTAMINATION OBSERVED DURING THIS VISIT.VIOLATION 3-302.11 HAS BEEN CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Hair Restraint Effectiveness
- Comment:
- OBSERVED OWNER WITH HAIR NET=CORRECTED
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
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05/19/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- All potentially hazardous foods shall be kept out of temperature danger zone 135F-41F.Two door reach inn cooler unit -front cooking line observed with ambient temp 56F.All food inside -raw chicken tomatoes,cheese were at 54-56 F.Service this unit immediately. It shall maintain food temp 41F or below. Relocate all foods from this unit to WIC.Do not use it until serviced/repaired., VIOLATION 3-501.16 HAS BEEN CORRECTED,FOODS IN REACH IN COOLER ARE AT 41-40 F,COOLER HAS BEEN SERVICED/ADJUSTED. NEW COOLER IS ON ORDER. HAM =40 F,CHICKEN=41F, TOMATOES AT 40 F CHEESE AT 40F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready to eat potentially hazardous foods shall be date marked. The day original container is opened shall be counted as day 1.Food shall be used in 7 days or discharged. See ham ,corned beef in WIC -no date mark-corrected by manager by marking. , FOODS ARE LABELED/DATE MARKED=CORRECTED
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- Potentially hazardous foods shall be stored in a way to avoid potentially cross-contamination from dripping juices from raw meats,see in walk in cooler fish stored below beef and chicken. Store fish above other meats,than beef,lamb,pork, and chicken on the bottom -corrected by manager by relocating fish.. ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination and properly stored during storage,keep all foods in WIC and WIF elevated off the floor at least 6 inches. Buckets in WIC and WIF with soup -place on the shelf -corrected.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- All employees shall follow good hygienic practices. Employees shall wear hair restrains,hats or hair nets. Provide hair restrain for employees on cook line.,
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on
- Comment:
- Excessively high concentration of chlorine sanitizer (indicator was black) detected in bucket with wiping cloths on cooking line by hand sink. Maintain sanitizer at 50-200 ppm of chlorine. Corrected by manager.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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05/11/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW HAMBURGER ON BOTTOM SHELF UNDER RAW RAW PORK AND RAW BEEF......CORRECTED BY MOVING RAW HAMBURGER PATTIRE TO LOWEST LEVEL IN WALK IN COOLER.....ALL OTHER RAW ANIMAL FOODS SUCH AS CHICKEN AND SEAFOOD WERE PROPERLY STORED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ENSURE ALL EMPLOYEES WEAR HAT , CAP, OR HAIRNET WHEN PREPARING FOOD PRODUCTS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- DISCONTINUE WATER PITCHER STORAGE IN HANDWASH SINK
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
11/09/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/27/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- LARGE CONTAINER OF SAUSAGES STORED AT ROOM TEMPERATURE AT 92F....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW ..OR AT 135F OR ABOVE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- RAW BEEF STORED NEXT TO RAW CHICKEN ON BOTTOM SHELF OF REACH IN COOLER......STORE RAW CHICKEN SEPARATE FROM RAW BEEF......THIS IS NOT A REPEAT VIOLATION SINCE OPERATOR HAS BEEN ALLOWED TO TO THE ABOVE AT PREVIOUS INSPECTIONS......DISCUSSED PROVIDING A SMOOTH EASILY CLEANABLE BARRIER BETWEEN RAW CHICKEN AND RAW BEEF......OPERATOR INDICATES THAT HE WILL BE ABLE TO MAKE THE BARRIER AND CORRECT THE PROBLEM.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- DISCONTINUE WATER PITCHER STORAGE IN THE HANDWASH SINK......MAINTAIN HAND IINK ACCESSIBLE AT ALL TIMES.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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05/04/2010 | Routine Inspection |
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