|Facility Type:||Full Service Restaurant|
|Inspection date:||January 31, 2012|
|Number of critical violations:||7|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-401.11(A)||Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.|
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
|2-301.12(A)-(B)||Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Only cold water.|
Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device.
|6-301.12(A)|| Observed that paper towels were not provided at each handwashing sink. Paper towels are not near the hand sink.|
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|3-302.11(A)(1)||Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Chicken over lettuce in a reach-in refrigerator.|
Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
|4-702.11||Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized. wash-sanitize-rinse.|
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. wash-rinse-sanitize.
|3-501.17||Corrected During Inspection Critical The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: package of cheese.|
Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
|7-102.11||Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Bleach and water.|
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
|7-202.12(A)(1)-(4)||Corrected During Inspection Critical Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Hot Shot.|
Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
|3-302.12||Corrected During Inspection The following food items that are not easily identified by appearance were observed without a label: flour.|
Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
|6-303.11(A)|| Observed that inadequate lighting was provided in the mop sink room. No bulb.|
Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.