| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Grated cheese blend, diced chicken, diced tomatoes, salsa, mixed salad greens, and lettuce were found at temperatures between 50 and 60 degrees. Maintain cold potentially hazardous foods at or below 41°F ACTION TAKEN: All of these food items that were placed in ice on top of the broken down RIC's and inside the RIC's were transferred to other properly functioning units.  |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repair or replace the reach in coolers on the cook line that are maintaining 50 degrees during the follow up inspection. No potentially hazardous foods shall be stored in this unit. Maintain equipment in good repair. Correct By: 19-Aug-2014 Correct By: 18-Sep-2014. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Replace the brokemn hood filter located above the fryers. Maintain equipment in good repair. Correct By: 02-Sep-2014 |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The flooring under the cooking equipment,, flooring in the walk in cooler - produce, and the bottom of the cook line reach in coolers , and wall surfaces throughout the facility require cleaning.. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 19-Aug-2014 |
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3-101.11/SAFE, UNADULTERATED & HONESTLY PRESENTED A pan of penne pasta, a pan of beans, and a pan of a diced tomato product were found with and expiration date of 7/15. A pan of Alfredo sauce was found on the cook line at 76 degrees.. Discard unsafe or adulterated food items. Action taken: These food items were discarded during the routine inspection as required. |
| 3-304.14/WIPING CLOTHS AND WORKING CONTAINERS, USE LIMITATION Wiping cloths were observed lying on cutting boards and counter top surfaces (out of a sanitizer solution) throughout the kitchen.[. Store wiping cloths in container of sanitizer solution when not in use. Correct By: 19-Aug-2014 Action taken: No wiping cloths were observed outside of sanitizer during this follow up inspection. |
| 4-203.11/TEMPERATURE MEASURING DEVICES, FOOD - ACCURACY An absence of properly functioning thermometers for all reach in coolers. Calibrate or replace thermometer. Correct By: 23-Aug-2014 Action taken: Thermometers have been provided for the reach in coolers as required. |
| 4-501.12/CUTTING SURFACES Replace ALL of the gouged, discolored, and scored cutting boards. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 08-Sep-2014 Action taken: The cutting boards have been replaced as required. Continue to replace them as necessary. |
| 6-301.11/HANDWASHING CLEANSER, AVAILABILITY Soap not available at food employee handwash sink in the rear prep area Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 19-Aug-2014 Action taken: Hand cleanser has been provided as required at the handsink. |
| 6-301.12/HAND DRYING PROVISION No toweling available at the rear handsink for hand drying. Provide single-use toweling at handsink to facilitate proper handwashing. Correct By: 19-Aug-2014 Action taken: paper towel has been provided at the hand-sink as required. |
| Comments |
|---|
| AMENDED REPORT: When a second follow up is scheduled for a food service establishment a $104.00 fee is assessed to the food service establishment. If the violations are not corrected as required an office conference shall be schedule for this facility. Suspension, revocation, or limitation of a food establishments license shall be discussed at the office conference. Todays inspection was a FOLLOW UP INSPECTION. A second follow up inspection has been scheduled for this facility due to the cook line reach in coolers that are maintaining 50 degree temperatures. After consultation with Dawn Hallwood, EH Supervisor Food Program, it was determined that a second follow up inspection is required. The cook line reach in coolers that are not holding foods to a temperature of 41 degrees and below are a MAJOR part of this food service operation. The PIC's have 48 hours to correct the refrigeration violation. NO POTENTIALLY HAZARDOUS foods shall be stored in or on top of these coolers. No products shall be iced down either as a substitute for refrigeration. |