|Facility Type:||Full Service Restaurant|
|Inspection date:||November 06, 2012|
|Number of critical violations:||1|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|0840||Corrected During Inspection Critical The prepared ready-to-eat beans in the refrigeration unit is not labeled with a ""consume by"" date.|
Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
|0610|| Food stored in a location where it is subject to splash, dust or other contamination.|
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
|0550||Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.|
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
|3170|| Repeat walls in kitchen is not maintained in good repair|
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.