|Facility Type:||Full Service Restaurant|
|Inspection date:||March 20, 2012|
|Number of critical violations:||2|
|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 at cookline and bar.|
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|6-301.12(A)||Corrected During Inspection Observed that paper towels were not provided at each handwashing sink: at cookline.|
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|3-302.11(A)(2)||Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw eggs, raw veal over raw shrimp, raw pork over raw fish in walk-in.|
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
|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: tomato sauce (49F), mozzarella cheese (49F), garlic in oil (55F), tomato sauce (54F), cooked sausage (57F) at pizza prep top. Manager replaced food with 41F and colder food and called maintenance to check the prep top.|
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.
|4-501.12|| The cutting board(s) along the prep area and cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.|
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|6-501.12(A)|| Observed that ceiling vents, inside and outside of appliances, walls, are in need of cleaning.|
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|6-501.16||Corrected During Inspection Observed that mops are improperly stored between use.|
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.