|Facility Type:||Full Service Restaurant/Caterer|
|Inspection date:||September 27, 2012|
|Number of critical violations:||3|
|Number of non-critical violations:||1|
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.
|1780||Corrected During Inspection Critical Prep cooler noted not clean inside at the time of this visit|
Clean inside the prep cooler
|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.