| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Repeat Corrected During Inspection 3 bags of lettuce, one open, observed being stored next to 3 flats of shell eggs (few eggs were observed cracked). To prevent cross contamination, (describe) Action Taken: Cook relocated lettuce to other side of cooler.  |
| 3-304.11 / FOOD CONTACT WITH EQUIPMENT AND UTENSILS Priority Item Corrected During Inspection Slicer was observed with hard, dried food debris. Slicer had not been used today; per cook. Food contact surfaces of equipment shall be cleaned and sanitized before use with food. Action Taken: Cook disassembled slicer, washed, rinsed and sanitized. |
| 3-305.14 / UNPACKAGED FOOD PROTECTED FROM CONTAMINATION DURING PREPARATION Core Item Corrected During Inspection Large bag of flour observed open being stored next to hot water heater and tool boxes. Remove food from this location or provide alternate methods to protect food from contamination. Action Taken: Cook placed flour in container. |
| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Alfredo sauce at an internal temp of 56 degrees and marinara at an internal temp of 99 degrees observed in the hot holding unit. Pilot light of unit went out. Reheat sauces to 165 for 15 seconds then maintain hot potentially hazardous foods at or above 135°F. Sauces were placed in unit less then 2 hrs ago. Action Taken: Cook reheated sauces to 165 degrees on the stovetop then placed in hot holding unit to properly hold at 135 degrees. |
| 5-205.15 (B) / SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED) Core Item Handsink located in waitress area is leaking underneath. Hot water shut off. Repair to provide proper handwashing. Correct By: 05-Aug-2013 |
| Comments |
|---|
| This facility is clean. Proper glove use observed. |