|Facility Type:||Fast Food Restaurant|
|Inspection date:||October 24, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|1770 A||Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer|
Clean and sanitize these surfaces for food contact.
|0830||Corrected During Inspection Critical The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition.|
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|0570||Corrected During Inspection Wiping cloths improperly stored between use.|
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|1800||Corrected During Inspection The top of the dish machine noted not clean.|
Clean on the top of the dish machine.
|3180|| Repeat The floor in the kitchen under the equipment in the kitchen.|
Clean the in the kitchen