|Facility Type:||Full Service Restaurant|
|Inspection date:||March 15, 2012|
|Number of critical violations:||1|
|Number of non-critical violations:||1|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|4-602.11(E)(4)|| Repeat Inside of ice bins observed with pink and black mold and it was observed that enclosed components of equipment are not being cleaned as required.|
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|7-204.11|| Critical Repeat The concentration of the chlorine solution in three vat sink and wiping cloth buckets was measured over 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.|
Maintain the concentration of chlorine solution at 50-100 ppm. Verify concentration using the appropriate test kit.
The following hazard(s) have been corrected since the last inspection.
|2-201.11(A)(1)-(5)||Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.|
|5-205.11(A)||The handwashing facility located by the stove is blocked by a cart and is preventing access by employees for easy handwashing.|
|3-302.11(A)(4)||Unwrapped or uncovered food in the following location where the food is subject to contamination: salsa and guacamole inside of prep cooler|
|3-302.11(A)(2)||Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored with raw beef inside of Beverage Air refrigerator|
|3-501.17||The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: rice and cooked chicken|
|7-201.11(A)||Observed that bottles of cleaning supplies are stored beside clean equipment and not stored in such a way to prevent the contamination of food, equipment, utensils, linens or single service items.|