|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|
|6-301.14||Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.---Observed no signs in the restrooms used by food employees.|
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|3-501.15(A)-(B)||Corrected During Inspection The following methods used for cooling were not adequate to facilitate proper cooling:-------Observed cooked red rice and cooked cajun rice cooling in plastic containers covered and containers were stacked in Beverage Air 2DR upright cooler.|
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. ALL CONTAINER COVERS WERE REMOVED, CONTAINERS WERE UNSTACKED AND ITEMS REMAINED IN COOLER MAINTAINING 41F AND BELOW.
|3-304.12(A)-(F)||Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows:-----observed scoop, stirrers and dispensing utensils being stored in still room temperature water.|
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. MANAGER IMMEDIATELY CORRECTED AND WASHED, RINSED AND SANITIZED UTENSILS.