| 3-307.11 / OTHER SOURCES OF CONTAMINATION Core Item Foods are subject to potential contamination by the soiled and moldy towels found stored under the cutting boards and the prep table surface. Change methods or procedures to protect foods from contamination. Correct By: 18-Oct-2013  |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repair the screen door in the rear of the facility. Remove the duct tape and secure the screen to the door. Maintain equipment in good repair. Correct By: 22-Oct-2013 |
| 4-501.12 / CUTTING SURFACES Core Item The cutting boards are scored and discolored. Replace or resurface the cutting boards. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 01-Nov-2013 |
| 4-502.11 (B) / GOOD REPAIR AND CALIBRATION Priority Foundation Item The thermometer in the glass door reach in cooler is not calibrated. Calibrate the thermometer or replace it. |
| 4-602.13 / NONFOOD CONTACT SURFACES Core Item Repeat Clean the following: The outer surfaces of the reach in coolers (RIC's), shelving in the WIC inside the reach in cooler, shelving in the rear of the facility, and the inside of the reach in freezer. These surfaces are not cleaned on a frequent basis. Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 18-Oct-2013 Correct By: 18-Oct-2013 |
| 6-202.15 / OUTSIDE OPENINGS, PROTECTED Core Item Eliminate the gap from under the rear screen door. Render the screen door tight fitting. To prevent the entrance of insects and rodents make appropriate repairs. Correct By: 22-Oct-2013 |
| Comments |
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| Amended report: Todays inspection was an operational routine inspection. If you have any questions regarding this report, please contact your area sanitarian at 257-3603. Discontinue the practice of storing towels under cutting boards.The towels were found to be moldy. Provide anti skid mats where necessary. This is NOT a violation: It has been recommended that the staff work on their cooling procedures. Do not completely fill the pans of chicken. Fill the pans 1/2 way in order for the chicken (and other cooked foods) to cool down faster. All food temperatures were found in compliance |