|Facility Type:||Carry Out Food Service Only|
|Inspection date:||June 26, 2012|
|Number of critical violations:||1|
|Number of non-critical violations:||2|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|0800||Corrected During Inspection Critical rice noted not being adequately cooled to prevent the growth of harmful bacteria.|
Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
|0610||Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.|
Elevate food storage onto approved shelving with minimum 6" legs or casters.
|0240||Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.|
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.