|Facility Type:||Fast Food Restaurant|
|Inspection date:||February 06, 2013|
|Number of critical violations:||3|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|3-302.11(A)(1)||Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw pork over veggies, raw shrimp over tofu, raw scallop over veggies, raw pork with cooked pork. CFM removed and rearranged items.|
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.
|4-601.11(A)||Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: cutting knives. CFM removed and put knives in the 3 vat sink to clean|
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|3-501.17||Corrected During Inspection Critical The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked pork, cooked chicken, cooked duck. CFM labeled items.|
Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
|3-304.12(A)-(F)|| Dispensing and/or in-use utensils improperly stored between use as follows: knives stored in between equipment cracks|
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.
|4-502.13(A)|| Repeat Manufacturer containers were observed reused for the storage of bean sprouts|
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
|4-501.12|| The cutting board(s) along the 2dr preptop cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.|
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.