| 2-402.11 / HAIR RESTRAINTS Core Item Owner/cook is not wearing a hair restraint. Hair must be physically restrained - hat, net, bandana, visor, or the like, in an effective manner. Correct By: 01-Feb-2013  |
| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection The following foods in the walk-in cooler were not cold enough - not 41 deg F, or lower. See 4-501.11 re: the walk-in cooler. 2 containers of gravy, each at 47 deg F, totalling about 20 oz.; cottage cheese @ 46, about 5 oz.; about 3 lbs of coleslaw, @ 46 deg; about 10 oz of chicken soup, @ 46 deg. (All temps are deg F.) Dispose of all foods. Action Taken: Foods were disposed. Correct By: 01-Feb-2013 |
| 4-203.12 / TEMPERATURE MEASURING DEVICES, AMBIENT AIR, AND WATER Priority Foundation Item The walk-in cooler thermometer is broken. Provide an ambient air themometer to replace the malfunctioning one & also put one on the east end of the unit. Correct By: 02-Feb-2013 |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item The east half of the walk-in cooler is not cold enough. See 3-501.16. This unit must be able to hold cold foods at 41 deg F, or lower. Have unit repaired to meet standards. Correct By: 02-Feb-2013 |
| 5-203.11 / HANDWASHING FACILITIES - NUMBERS AND CAPACITIES Priority Foundation Item Corrected During Inspection The left side of the sink in the kitchen proper is a handsink. Designate this is a handsink. Put up a sign & provide handsoap at this sink. Keep it so supplied. Action Taken: Sign has been posted & soap has been put at the sink. Correct By: 01-Feb-2013 |
| Comments |
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| Arlene was the PIC at a routine operational evaluation today. One Priority and two (2) Priority Foundation violations were cited. The Priority violation and one of the Priority Foundation violations were corrected during the evaluation. There is a health policy in effect. This aging establishment was found to be sanitary & orderly. Correct procedures & practices are known & were observed to be in effect - no bare hands contacting ready-to-eat foods; proper storage of raw animal products, including eggs; the proper manual warewash process; and good chemical labelling & separation. The consumer advisory that meets the current code is included in the menus. |