Definition of critical and non critical violations

2-301.14 / WHEN TO WASH Priority Item Corrected During Inspection Employee observed not washing hands after touching bare human body parts (face) other than clean hands and clean exposed portion of arms. Before working with food, clean equipment, utensils, and single use or single service articles food employees shall properly wash their hands.

2-303.11 / JEWELRY Core Item Corrected During Inspection Employee noted wearing wristbands while working with food. Except for a plain ring, such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

4-501.112 / MECHANICAL WAREWASHING AND EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES Core Item Water temperature for the sanitization rinse in the high temperature warewashing machine is at 162 ° F at the manifold. Note: This is a Priority Foundation violation. Adjust the water temperature so the hot water is 180 °F. or above or have the unit serviced immediately. If manual sanitization cannot occur in 3 compartment sink or the warewashing machine cannot be repaired with a short amount of the time, the establishment shall be closed until the warewashing machine can be repaired.

4-702.11 / BEFORE USE AFTER CLEANING Priority Item Corrected During Inspection Wares not sanitized after cleaning before being used. Clean and sanitized all utensils and equipment before contact with food by using the 3-compartment sink until the dishwasher is serviced.

6-501.11 / PHYSICAL FACILITIES - GOOD REPAIR Core Item Floor tile/coved are in poor repair in hallway at back receiving door. Maintain the physical facilities so they are in good repair at all times to eliminate insect harborage areas.

Comments

NOTE: GM's are Serve-Safe Certified which complies with the requirement under the 2013 FDA Food Code of needing to have a certified food safety manager on-site. NOTE: The violation 4-501.112 is a Priority Foundation (PF) violation and not a Core (C) violation as indicated above. PF violations can be given a maximum of 10 calendar days for correction, however as this facility is a high volume facility I will be returning on Friday Nov 15th to check the dishwasher has been serviced. NOTE: Ensure the breading used for breading the raw chicken is sifted at least every 4 hours to remove the balls of moisture and prevent bacterial growth, or refrigerate at 41F or less. The moisture created from breading the chicken creates enough available water to allow bacteria to grow so it is important to sift the flour to remove the water.