|Facility Type:||Full Service Restaurant|
|Inspection date:||January 23, 2013|
|Number of critical violations:||3|
|Number of non-critical violations:||8|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|5-205.11(A)||Corrected During Inspection Repeat The handwashing facility located by the Hoshizaki 2dr upright freezer is blocked, preventing access by employees for easy handwashing.|
A handwashing sink shall be maintained so that it is accessible at all times for employee use.
|3-302.11(A)(2)||Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw shrimp in walkin cooler. CFM rearranged items.|
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
|4-602.11(E)(4)||Corrected During Inspection Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.|
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|3-501.14(A)(1)||Corrected During Inspection Critical The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: cooked rice at 94F for 2.5 hours in Superior 1dr upright cooler. Food employee discarded rice.|
Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
|3-501.18(A)(1)-(3)||Corrected During Inspection Critical Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: cooked white sticky rice in Superior 1dr upright cooler. food employee discarded items.|
Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen); or 2) is in a container or package that does not bear a date or day.
|3-304.14(A)|| Wiping cloths improperly used for the following activity: cover and dry uncooked noodles|
Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
|3-304.12(A)-(F)|| Dispensing and/or in-use utensils improperly stored between use as follows: large cooking spoons in standing water, utensils by Hobart 3dr cooler stored with food contact surfaces facing the ceiling|
During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
|4-501.12|| The cutting board(s) along the Fagor 2dr prep cooler left are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.|
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|4-302.14|| There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.|
Obtain a bleach test kit.
|4-602.13|| The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets in Fagor 2dr prep cooler |
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|5-501.113(B)|| Outside refuse container was uncovered.|
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.