|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||November 15, 2012|
|Number of critical violations:||4|
|Number of non-critical violations:||2|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-102.11(C)(1)&(4)-(16)|| Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.|
The person in charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41°F or below, 2) Hot foods shall be held at 135°F or above, 3) Foods for cooling shall be rapidly cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165°F if prepared on site or above 135°F if commercially processed.
|2-102.11(C)(1)&(4)-(16)|| Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).|
The person in charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165°F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155°F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145°F for at least 15 seconds.
|6-301.11||Corrected During Inspection Repeat Observed that hand soap was not provided at kitchen handwashing sink.|
Provide hand soap at each hand sink to allow employees to properly wash their hands.
|6-301.12(A)||Corrected During Inspection Observed that paper towels were not provided at kitchen handwashing sink.|
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|3-203.12(A)||Corrected During Inspection Critical Repeat Tags missing from the molluscan shellfish containers.|
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
|3-302.11(A)(1)||Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over vegetables and cooked pork in true 2dr upright cooler|
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
|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: raw shrimp and bacon, rice soup- true 2dr|
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.