|Facility Type:||Full Service Restaurant|
|Inspection date:||December 07, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||4|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|5-205.11(B)|| Observed the handsink in the front of the facility had food debris in the drain.|
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|3-501.14(A)(1)||Corrected During Inspection Critical The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: Cook rice cooling for 4 hours in the Artic Air 1dr upright cooler observed at 80F. Discarded.|
Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
|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. discarded|
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.
|3-304.13|| Linen napkins found used in contact with the following food item(s): cut watermelon|
Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
|3-304.12(A)-(F)|| Repeat Dispensing and/or in-use utensils improperly stored. inverted.|
During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
|4-601.11(C)|| The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets in true 2dr upright cooler.|
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.