|Facility Type:||Fast Food Restaurant|
|Inspection date:||November 21, 2012|
|Number of critical violations:||0|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|4-204.112(A)|| The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:------observed ambient air thermometers in all coolers located in the back of each cooler.|
In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
|3-302.12||Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance:-------two spray bottles of cooking oil, one spray bottle of water and container of sugar.|
ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
|4-501.11(A)||Corrected During Inspection Repeat The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 1DR undercounter cooler (under Lincoln conveyor oven)------52F.|
Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. MANAGER MOVED ALL FOOD TO ANOTHER UNIT THAT WAS MAINTAINING 41F AND BELOW. AT END OF INSPECTION UNIT OBSERVED AT 38F.