| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Repeat Observed cross contamination in two of the cookiline reach in coolers.dried cranberries and cooked apple slices were found stored next to raw hamburger in the cookline reach in cooler. Raw scallops and shrimp were found stored next to vegetables in the RIC under the hood, To prevent cross contamination, store the raw foods below and away from the cooked and ready to eat foods.  |
| 4-101.11 (B-E) / CHARACTERISTICS - FOOD CONTACT SURFACES EQUIPMENT AND UTENSILS Core Item Repeat Corrected During Inspection Discontinue storing towels under cutting boards. Towels are an excellent media for bacteria growth. Action Taken: The towels were removed from underneath the cutting board and anti skid mats were provided in it place. |
| 4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Priority Foundation Item Repeat A test kit for glass washer at the bar is not available. Provide an iodine test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 22-Jan-2014 |
| 4-501.12 / CUTTING SURFACES Core Item Repeat Replace all of the grooved, gouged, discolored cutting boards. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 05-Feb-2014 |
| 5-202.13 / BACKFLOW PREVENTION, AIR GAP Priority Item Repeat Corrected During Inspection No air gap provided on the drainline from the cookline.. Provide an air gap between the drainline equipment and sewer system to protect water supply Action Taken: A small stainless steel pan was placed under the drainline in order to elevate the pipe out of the floor drain as required. |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Repeat Handsink being used as an ice bin in order to keep bottle of liquor cold during inspection and is unavailable for proper handwashing. Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Correct By: 22-Jan-2014 |
| 6-501.114 / MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER Core Item Repeat The two ovens in the rear are broken down. Repair, replace or remove the non operating equipment from the facility. At present it is stored in the food establishment is unnecessary to its operation or maintenance Remove items that are unnecessary to the operation and maintenance of the food establishment. Correct By: 24-Jan-2014 |
| Comments |
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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. Provide training on the proper ways to prevent cross contamination; maintain safe temperature for the spinach, discontinue the practice of storing towels under the cutting boards, keep hand sinks available for use at all times. There were no problems with the hot water supply today. Remember that if there are REPEAT violations on three consecutive inspections your PIC's may be required to appear at an office conference where you will disclose a plan or course of action to comply with the food law. Correct the violation as noted in this report. |