|Facility Type:||Full Service Restaurant|
|Inspection date:||February 01, 2013|
|Number of critical violations:||2|
|Number of non-critical violations:||2|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|4-703.11(C)||Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Dishes were being run through the dishmachine. Use of the dishmachine was discontinued until it was repaired.|
Equipment food-contact surfaces and utensils are not adequately sanitized after cleaning due to improper function of the warewashing machine. THE WAREWASHING MACHINE WAS ADJUSTED TO 50 PPM.
|4-702.11||Corrected During Inspection Critical Dishware was not observed sanitized due to improper operation of the dishmachine. Dishmachine was operating properly by the end of the inspection.|
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|4-204.112(A)||Corrected During Inspection Repeat The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: Beverage-Air 2DR prep refrigerator.|
In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. THERMOMETER WAS MOVED TO THE WARMEST PART OF THE REFRIGERATOR.
|4-501.11(B)|| The door gaskets of the following unit are damaged: Beverage-Air 2DR prep refrigerator.|
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.