| 3-101.11 / SAFE, UNADULTERATED & HONESTLY PRESENTED Priority Item Corrected During Inspection Discard the outdated buffalo Mozzarella cheese (3 containers). The containers were labeled "Use by" 2/2/2015, 3/9/2015, and 2/25/2015. Discard unsafe or adulterated food items. Action Taken: The buffalo cheese date 2/ 2/2015 and 2/25/2015 were discarded. The buffalo cheese dated 3/9/2015 is being held to return to their distributor for a credit.  |
| 3-305.11 / FOOD STORAGE Core Item Bags of onions and boxes of potatoes were stored on the floor of the WIC. Boxes of fries, oysters , king crab legs, and chicken stored on the floor of the WIF. Store all food items 6 inches above the floor. . Correct By: 12-Mar-2015 |
| 3-501.13 / THAWING Core Item Corrected During Inspection Four 2.5 lb bags of calamari is being improperly thawed at room temperaure on the rear prp table. Adjust procedures or methods to properly thaw foods. Action Taken: The calamari was place in the prep sink and under a stream of continuously cold running water as required. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Reseal the handsink to the wall; Remove the duct tape from the pasta boiler and the ice machine lid . Make the necessary repairs. Maintain equipment in good repair. Correct By: 13-Mar-2015 |
| 4-602.13 / NONFOOD CONTACT SURFACES Core Item Clean the following: Flooring under the cooking equipment, bottom of the Continental RIF, cookline rolling cart, and the shelving in the WIC. Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 12-Mar-2015 |
| 6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Repeat Corrected During Inspection Absence of hand cleanser at the dishwashing area handwash sink. Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Hand cleanser was provided at the handsink as required. |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item Corrected During Inspection No toweling available at handsink for hand drying in the diswashing area. Provide single-use toweling at handsink to facilitate proper handwashing. Action Taken: Paper towel was provided at the handsink as required. |
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| Todays inspection was an operational routine inspection. If you have any questions regarding this report, please contact your area sanitarian at 257-3603. Correct the violations as listed in this report. Note: a srve safe certified staff member is present at this food service establishment. Remember to practice FIFO, rotate stock, and check dates on your food product. |