|Facility Type:||Fast Food Restaurant|
|Inspection date:||January 17, 2013|
|Number of critical violations:||4|
|Number of non-critical violations:||6|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|3-202.15||Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: 2 dented cans (1 chick peas, 1 black beans). CFM removed cans and placed them in a seperate area.|
Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
|3-501.16(A)(1)||Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked egg 130F in alto-shamm. CFM discarded the top layer of cooked eggs.|
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
|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: 2 bottles of half&half in true 1dr glass cooler office. CFM removed and 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.
|3-603.11(A)|| Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: smoked salmon|
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
|4-203.12(B)|| Repeat The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F: Beverage air glass cooler produce|
Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
|6-202.13(B)(1)-(2)|| Insect control devices is located over food prep area next to the Beverage Air glass veggie cooler and by the 3-vat sink where dead insects may be impelled or fall.|
Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
|6-501.112|| An accumulation of dead or trapped flies were found in the control devices.|
Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
|4-501.12|| The cutting board(s) along the beverage air 3dr preptop cooler sandwich line and the beverage air 1dr preptop cooler 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.
|43.1-1-5(f)|| The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave by beverage air 3dr preptop cooler sandwich prep line|
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
|6-501.12(A)|| Observed that the floors along the side of walls and around the grease trap area and under drink machine is in need of cleaning.|
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.