Definition of critical and non critical violations

3-501.16 (Hot) / TCS, HOT HOLDING Priority Item Corrected During Inspection Black bean puree in hot cabinet and chicken in table top hot holding unit are not being held at proper temperatures. Disposed of black bean puree and turned unit up. Allowed to reheat chicken to 165F/hold for 15 seconds and put back into hot holding

4-601.11(C) / NON-FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT FREE FROM ACCUMULATION Core Item Bottom of 2-door cooler in back food prep room is not clean, also doors and carts in cooler. Clean non-food contact surfaces.

6-501.11 / PHYSICAL FACILITIES - GOOD REPAIR Core Item Ceiling tile is missing outside the walk-in cooler. Maintain the physical facilities so they are in good repair at all times.

7-202.12(A)(2) / CONDITION OF USE-ACCORDING TO MANUFACTURER'S DIRECTION Priority Item Corrected During Inspection Rodenticide is not being used according to manufacturer’s use directions. Corrected -Removed from facility and/or dispose of properly.

7-206.12 / RODENT BAIT STATIONS Priority Item Corrected During Inspection Rodent bait not stored in a covered tamper resistant bait station. Use covered tamper resistant bait stations for rodent bait. Corrected - disposed of open container.

Comments

Under the 2013 FDA Food Code facility must provide a maximum registering thermometer, or thermo-labels, to ensure the dishwasher is reaching at least 160F on the dish surface. Ensure dishwasher is operated according to manufactures directions. Wash temperature must reach at least 155F, manifold temperature must reach 180F and surface temperature must reach at least 160F on the dishsurface. NOTE: Must dispose of Pique garlic and vinegar mixtures at this time and refrigerator all new mixtures to maintain them under 41F.