El Pike Restaurant - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
2-401.11(A)	Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen. Food employees may drink only from a covered container using a straw.
2-301.12(A)-(B)	Corrected During Inspection Critical Observed food employees using improper handwashing procedures. 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.
3-403.11(A)	Corrected During Inspection Critical The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: rice Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
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: cooked rice 46F. 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. Reheat to 165F or above.
7-102.11	Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. 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.

Comments: