|Facility Type:||Full Service Restaurant|
|Inspection date:||February 15, 2013|
|Number of critical violations:||3|
|Number of non-critical violations:||8|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-103.11(L)|| Employees are not properly trained in food safety as it relates to their assigned duties.|
The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
|3-301.11(B)||Corrected During Inspection Critical A food employee was observed handling the following ready-to-eat food using their bare hands: beef and cheese sandwich. discarded.|
Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
|3-302.11(A)(1)||Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over cooked pasta in true 3dr cooler. food employee restocked eggs to the bottom.|
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
|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: chicken salad 49F, provolone cheese 46F, raw beef patty 53F in superior 2dr prep cooler sandwich. food employee reduced portions for chicken salad and provolone cheese, raw beef patty discarded due to being in cooler overnight|
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.
|7-201.11(A)||Corrected During Inspection Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. glass cleaners by bread. food employee moved glass cleaner|
All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
|4-204.112(B)|| There was no temperature measuring device located in the following cold or hot holding equipment: superior 2dr prep cooler pizza, superior 2dr prep cooler sandwich, true 2dr 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.
|3-304.14(B)(1)|| Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.|
Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
|3-304.14(A)|| Wiping cloths improperly used for the following activity: cloths under cutting boards.|
Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
|3-304.12(A)-(F)|| Repeat Dispensing and/or in-use utensils improperly stored between use as follows: knives stored under equipment on table|
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.
|4-501.11(A)|| Repeat The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: superior 2dr prep cooler pizza, superior 2dr prep cooler sandwich,|
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.
|6-501.11|| Observed that the tile floor in the food prep area is not maintained in good repair.|
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.