|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P)
FOOD EMPLOYEES SHALL WASH THEIR HANS WHENEVER THEY CHANGE A TASK AND WHEN THEIR HANDS ARE SOILED.
VIOLATION: A DEAD ROACH WAS OBSERVED INSIDE OF THE REACH IN FREEZER. THE INSPECTOR POINTED IT OUT TO THE FOOD EMPLOYEE WHO PROCEEDED TO PICK THE DEAD VERMIN WITH THEIR HANDS TO DISCARD. THE FOOD EMPLOYEE ACKNOWLEDGED THAT THE ESTABLISHMENT HAD BEEN TREATED FOR PEST. THE FOOD EMPLOYEE SHOULD HAVE WASHED HIS HANDS IMMEDIATELY.
CORRECTION: THE EMPLOYEE SHOULD HAVE IMMEDIATELY WASHED HIS HANDS |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
POTS AND PANS SHALL BE CLEAN TO THE SIGHT AND TOUCH.
VIOLATION: SEVERAL PANS IN CLEAN DISH STORAGE HAD LABELS REMAINING ON THEIR SURFACES.
CORRECTION: ALL LABELS SHALL BE REMOVED BEFORE STORAGE AND REUSAGE. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-204.11 Sanitizers, Criteria - Chemicals (P)
SANITIZING SOLUTIONS SHALL BE PREPARED DAILY.
VIOLATION: THE SANIITIZING SOLUTION IN THE WARE WASHING SINK WAS REGISTERING AT 10 PPM. I EXPLAINDE TO THE FOOD EMPLOYEE THAT THE CONCENTRATION WAS TOO LOW AND NEEDED TO BE CORRECTED.
CORRECTION: A NEW SOLTION OF SANITIZER WAS PREPARED AND IT WAS THE CORRECT STRENGTH (50 PPM) |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels (Pf)
WHEN FOOD IS REMOVED FROM THEIR ORIGINAL CONTAINERS, THE NEW FOOD GRADE CONTAINERS SHALL BE PROPERLY LABEL WITH THE ITEM NAME.
VIOLATION: SEVERAL CONTAINERS WERE FOOD WITHOUT THEIR NAMES.
CORRECTION: ALL CONTAINERS WERE PROPERLY LABELED |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
RULE: 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)
THE FOOD ESTABLISHMENT WAS SPRAYED FOR INSECTS.
VIOLATION: ONCE THE EXTERMINATOR HAS SPRAYED FOR PEST ALL FOOD EMPLOYEES SHALL MAKE AN CONCERTED EFFORT TO CONTINUOUSLY CLEAN TO REMOVE DEAD PEST.
CORRECTION: REMOVE DEAD PEST FROM THE ESTABLISHMENT. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
THERE ARE A NUMBER OF METHODS AVAILABLE FOR STORAGE OF IN-USE UTENSILS DURING PAUSES IN FOOD PREPARATION OR DISPENSING TO PREVENT BACTERIAL GROWTH. UNFORTUNATELY, STORING UTENSILS IN SALAD CONTAINERS OR BLACK BEAN CONTAINS IN THE REACH IN CONTAINER DOES NOT MEET OUR REGULATIONS. DISPENSING UTENSILS SHALL NOT BE LEFT IN FOOD CONTAINERS AND STORED IN THE REACH IN COOLER TO BE USED LATER ON THAT DAY OR THE NEXT DAY. DISPENSING UTENSILS SHALL NOT BE LEFT ON TOP OF THE LIDS OF CONTAINERS DURING PAUSES OF FOOD PREPARATION OR FOOD SERVICE.
CORRECTIVE ACTION: PREPARE A SMALLER CONTAINER OF AND MAINTAIN THE TEMPERATURE AT 41 DEGREES FARENHEIT OR BELOW. PLACE A SERVING UTENSIL IN THOSE CONTAINERS UNTIL THE BOWL IS EMPTY OR SERVICE HAS BEEN COMPLETED FOR THE DAY. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
COMMENT:
6-501.11 Repairing.
Physical facilities shall be maintained in good repair.
VIOLATION: THE AIR CONDITION UNIT IS LEAKING INSIDE THE DRY STORAGE AREA / OFFICE AREA.
CORRECTION: IT NEEDS TO BE REPAIRED. |