|Facility Type:||Fast Food Restaurant|
|Inspection date:||February 07, 2013|
|Number of critical violations:||2|
|Number of non-critical violations:||2|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|4-501.114(A)||Corrected During Inspection Critical When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of 0ppm total chlorine. CFM setup sanitizing sink.|
A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. cooked chicken 46F in true 3dr upright (discarded bc left overnight); 2. tuna salad 45F, chicken salad 44F, deli ham 46F, deli turkey 45F, provolone cheese 44F in true 2dr (CFM shut top and items went down to 41F and below); 3. pesto 50F, sliced tomaotes 49F, cut tomatoes 49F, alfafa sprouts 57F in true 3dr #1 (CFM removed and replaced items, put ice underneath containers, and turned down equipment); 4. salsa 50F, bean sprouts 57F, cheddar cheese 55F, mozzarella cheese 53F, cooked egg 54F, cooked tofu 56F in true 3dr #2 (CFM removed and replaced items, put ice underneath containers, and turn down equipment).|
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
|4-204.112(B)|| There was no temperature measuring device located in the following cold or hot holding equipment: true 1dr cooler, beverage air 2dr flatop cooler, true 2dr preptop (sandwiches), true 3dr upright cooler|
Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
|3-304.12(A)-(F)|| Dispensing and/or in-use utensils improperly stored between use as follows: food-contact surfaces of utensils were facing up|
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.