Definition of critical and non critical violations

3-403.11 / PROPER REHEATING PROCEDURES FOR HOT HOLDING Critical Corrected During Inspection Cheese in hot holding unit (42F) was not properly reheated prior to placing product into hot holding unit. Potentially hazardous food must be reheated to at least 165F for 15 seconds prior to placing in the hot holding unit. Corrected - food was properly reheated.

4-302.12 / TEMPERATURE MEASURING DEVICES Manager could not locate probe thermometer. Provide probe thermometer ( 0-220F Scale) that is able to be calibrated.

5-501.17 / TOILET ROOM RECEPTACLE, COVERED Employee bathroom is not provided with a covered waste receptacle. Provide a covered waste receptacle in employee bathroom for use with sanitary napkins.

6-202.11 / LIGHT BULBS, PROTECTIVE SHIELDING Light bulb in popcorn popper is not shatter proof. Provide shielded, coated, or otherwise shatter proof light bulbs.

6-501.11 / PHYSICAL FACILITIES - GOOD REPAIR Caulking behind the 3-compartment sink is in poor repair. Note :Insect harborage area is possible. Maintain the physical facilities so they are in good repair at all times.

Comments

Suggest using a sanitizer bucket to wipe down the milkshake machine in between the 4 hour time period when it must be thoroughly washed, rinsed and sanitized (at least every 4 hours this is required as bacteria will start rapidly growing after that time.) Ice cream scoops may be rinsed off with water between use and stored on a clean surface but they must be sanitized also at least every 4 hours, or replaced with a sanitized one. No food is currently being stored in the bottom of the pizza preparation unit because it has been found not to be able to hold food at 41F or below. Illness policy is verbal only. Pest Contractor - Appalachian Pest Control Food Sources - Gordons and Lipari