|Facility Type:||Fast Food Restaurant|
|Inspection date:||November 05, 2012|
|Number of critical violations:||3|
|Number of non-critical violations:||9|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-401.11(A)||Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.|
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
|2-301.15||Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.|
ALL food employees shall wash their hands in ONLY a designated handsink.
|5-205.11(A)||Corrected During Inspection Repeat The handwashing facility located at the back food prep area is blocked, preventing access by employees for easy handwashing.|
A handwashing sink shall be maintained so that it is accessible at all times for employee use.
|3-501.16(A)(1)||Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: meat ball marinara 134F, french fries 70F|
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
|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: sliced tomatoes, shredded cheese|
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.
|4-302.12(A)|| The certified food manager could not provide a working 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.
|6-202.13(B)(1)-(2)||Corrected During Inspection Insect control device is located over food storage area where dead insects may be impelled or fall.|
Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
|3-305.11(A)(3)||Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches off the floor.|
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
|4-601.11(B)|| Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: gaskets in all prep coolers|
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
|5-501.115|| Trash and litter were observed adjacent to the refuse container outside the facility.|
A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
|6-501.12(A)|| Observed that the walls of food prep area is in need of cleaning.|
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|6-501.110(B)||Corrected During Inspection Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.|
Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.