Long John Silver's Restaurant - Inspection Report

Inspection Information:


Facility Type:Fast Food Restaurant
Inspection type:Routine
Inspection date:June 15, 2012
Number of critical violations:2
Number of non-critical violations:  2

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
0060 (3) (b) (c) (q)   Critical The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
1320   There was no temperature measuring device located in the coolers.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
2260   Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
3180   floor in the storeage room noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

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