|Facility Type:||Carry Out Food Service Only|
|Inspection date:||September 26, 2012|
|Number of critical violations:||3|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|0160||Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.|
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
|3030||Corrected During Inspection A heated air hand drying device was not being provided at the hand washing lavatory in kitchen.|
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|1780||Corrected During Inspection Critical Can opener noted not clean from day before uses|
Clean the can opener to prevent food contamination
|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.
|3180|| walls in the kitchen 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.