|Facility Type:||Full Service Restaurant|
|Inspection date:||February 10, 2012|
|Number of critical violations:||4|
|Number of non-critical violations:||5|
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.|
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGNS TO MANAGER.
|3-302.11(A)(1)||Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit:
1) Observed raw steak being stored over unchanged cooked ribs,
2) Observed raw steak being stored over shredded cheese.|
Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
|3-302.11(A)(4)||Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:-----observed a pot of cooked ribs being stored uncovered under raw steak.|
Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Shredded cheese in walkin cooler----44F
2) Cooked ribs in walkin cooler---43F
3) Pico de gallo container 1 & 2 in walkin cooler---43F & 48F
4) Cut tomato in Beverage Air 1DR prep cooler---44F
5) Sour cream in Beverage Air 1DR prep cooler---43F|
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. PER MANAGER ITEMS 1,2 & 3 WERE SITTING OUT DURING LUNCH 12-1:30 PM AND RETURNED TO WALKIN COOLER. ITEMS 4 & 5 WERE DISCARDED.
|7-201.11(B)||Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items--------observed three containers of bleach being stored over extra fountain drink syrup boxes|
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
|4-204.112(B)|| There was no temperature measuring device located in the following cold holding equipment:
1) Beverage Air 1DR prep 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.
|4-302.12(A)|| The certified food manager could not provide a food temperature measuring device.|
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
|4-302.14|| There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.|
Obtain a BLEACH test kit.
|4-602.13|| The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Gaskets on walkin cooler and walkin freezer.|
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.