Dixie Belles, 7125 S Orange Ave, Orlando, FL - Restaurant inspection findings and violations

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Business Info

Name: Dixie Belles
Type: Permanent Food Service
Address: 7125 S Orange Ave, Orlando, FL 32809
License #: 5811938
Total inspections: 17
Last inspection: 5/20/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Build-up of grease on nonfood-contact surface. / between right side of deep fryer and stove.
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers. / dry storage room.
  • Basic - In-use tongs stored on oven door handle. / **Corrected On-Site**
  • Basic - Leaking pipe at plumbing fixture. / hand sink / cook line.
  • Basic - Single-service articles not stored inverted or protected from contamination. / party trays in storage room / **Corrected On-Site**
  • Basic - Wiping cloth sanitizing solution stored on the floor. / kitchen / **Corrected On-Site**
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment. / a can of Raid at the bottom of the rack outside dry storage room / can discarded / **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / corn beef hash and has brown 45F / reach in cooler / cook line / products were iced.
  • Intermediate - Handwash sink not accessible for employee use at all times. / water pitcher with water inside hand sink / cook line.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. / potatoes, beef, bean cooked 2 hours ago while cooling in walk in cooler all covered. Potatoes 57F, beef 55, beans, 66F.
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / Manuel dial thermometer 20F after calibration / **Corrected On-Site**
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / one employee training certificate expired.
  • Intermediate - Spray bottle containing toxic substance not labeled. / clear liquid spray bottle on top of dish machine / **Corrected On-Site**
 5/20/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in walk-in freezer.
  • Basic - No copy of latest inspection report available.
  • Basic - Wiping cloth sanitizing solution stored on the floor. / cook line / **Corrected On-Site**
  • High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. / cooked onions at 89F / about 2 hours / onions reheated to 192F / **Corrected On-Site**
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / roast beef at 46F / walk in cooler / moved to walk in freezer.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw chicken over cheese / glass cooler / **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw chicken over raw pork bacon / **Corrected On-Site**
  • High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. / **Corrected On-Site**
  • Intermediate - Spray bottle containing toxic substance not labeled. / under dish machine / **Corrected On-Site**
 12/18/2013Routine - FoodInspection Completed - No Further Action
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
 8/13/2013Routine - FoodCall Back - Complied
  • Basic - Case/container/bag of food stored on floor in dry storage area. / a container of oil / **Corrected On-Site** **Repeat Violation** **Warning**
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / observed female employee wearing a watch while preparing food / **Corrected On-Site** **Warning**
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. / **Corrected On-Site** **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler across from cook line. **Warning**
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / walk in cooler. **Warning**
  • Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil./ **Corrected On-Site** **Warning**
  • Basic - Wiping cloth/towel used under cutting board. / prep table. **Repeat Violation** **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / raw chicken at 45F, raw beef at 44F, ham at 44F, cheese 45F, roast beef at 45F / all products moved to walk in cooler / or iced / all TCS foods should stored in a metal container rather than plastic container. **Warning**
  • High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 47F / glass cooler. **Warning**
  • High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit./ turkey at 45F / glass cooler overnight. **Warning**
  • High Priority - Raw animal food stored over cooked food. / raw fish over cooked chicken / walk in cooler / **Corrected On-Site** **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / 2 hand sinks / kitchen / **Corrected On-Site** **Warning**
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
 8/12/2013Routine - FoodWarning Issued
  • Basic - Case/container/bag of food stored on floor in dry storage area. / oil container. **Corrected On-Site**
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Floor area(s) covered with standing water. / parking lot.
  • Basic - Food not stored at least 6 inches off of the floor. / cooked roast beef / walk in cooler. **Corrected On-Site**
  • Basic - Single-service articles not stored inverted or protected from contamination. / foil containers on dry storage rack / **Corrected On-Site**
  • Basic - Wiping cloth/towel used under cutting board. / on prep table / **Corrected On-Site**
  • Basic - walk-in freezer floor soiled.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / corn beef hash at 50F / product was on prep table for about 15 minutes / product moved to walk in freezer.
  • High Priority - Raw animal food stored over ready-to-eat food. / raw chicken over ham, turkey and cheese / glass reach in cooler / **Corrected On-Site**
  • High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. / 2 bottles of hand soap stored over the slicer. **Corrected On-Site**
  • Intermediate - Accumulation of food debris/grease on food-contact surface. / back of the make table across from cook line. **Corrected On-Site**
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / liquid eggs opened more than 24 hours ago.
 3/15/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Handwashing cleanser lacking at handwashing lavatory. / next to glass reach in cooler.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / employees drink over prep table / near cookline / Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / scoop for butter / Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / raw fish at 45F / glass reach in cooler / product moved to walk in freezer / temperature rechecked at 38F / Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / whipped butter at 68F / less than 4 hours / cook removed the whole container to walk in freezer / only small amount of whipped butter stored with ice.
  • Critical - Observed raw animal food stored over ready-to-eat food. / raw sausage stored over fried chicken batter / reach in cooler / Corrected On Site.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw chicken and raw beef stored next to each other/ no gap in between / reach in cooler / Corrected On Site.
  • Critical - Observed shell eggs in use or stored with cracks or broken shells. / 2 broken eggs stored with cracks / cook discarded the eggs.
  • Observed single-service articles improperly stored. / next to sanitizing bucket / Corrected On Site.
  • Critical - Observed unlabeled spray bottle. / under 3 bay sink / Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / tuna salad made 2 days ago / Corrected On Site.
 10/22/2012Complaint FullInspection Completed - No Further Action
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. / clean plate stored under paper towel next to handsink / Corrected On Site.
  • Critical - Handwash sink not accessible for employee use at all times. / buckets of water inside handsink / Corrected On Site.
  • Critical - Hot water not provided/shut off at employee hand wash sink. / next to cookline / Corrected On Site.
  • Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. / less than 160F at final rinse.
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. / heavy ice build up / walk in freezer.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / throughout establishment / Corrected On Site.
  • Observed attached equipment soiled with accumulated dust. / fan / walk in cooler.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. / cook touched cooked bacon / cookline / Corrected On Site.
  • Critical - Observed buildup of slime in the interior of ice machine. / kitchen / Corrected On Site.
  • Observed ceiling is leaking at cookline area, women bathroom and bathroom hallway.
  • Critical - Observed dishwasher washing dishes and handling clean equipment with bloody finger without proper bandage underneath his glove. Corrected On Site.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. / cook / Corrected On Site.
  • Critical - Observed encrusted, soiled material on slicer. / under prep table.
  • Critical - Observed food stored on floor. / ham / walk in cooler / Corrected On Site.
  • Critical - Observed food stored on floor. / oil carton / storage room / Corrected On Site.
  • Observed gaskets with slimy/mold-like build-up. / reach in freezer.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / raw chicken stored next to RTE turkey / walk in cooler / Corrected On Site.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / walk in freezer.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / scoop for butter / Corrected On Site. / Repeat Violation.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / chicken batter, turkey and ham at 44F / make table.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / hashbrown at 65F / make table / product was out for 1 hour / product was removed to reach in cooler.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 45F.
  • Critical - Observed potentially hazardous food thawed at room temperature. / turkey in 3 bay sink / Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food. / liquid eggs over RTE food / walk in cooler / Corrected On Site.
  • Observed single-service articles stored without protection from contamination. / above hot holding unit / kitchen / Corrected On Site.
  • Critical - Observed toxic item improperly stored. / 2 bottles of cleaner stored over dishmachine area with clean dishes below / Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. / raw chicken / walk in cooler / Corrected On Site.
  • Critical - Observed unlabeled spray bottle. / 2 bottles of clear liquid on floor / front counter / Corrected On Site.
  • Critical - Observed unlabeled spray bottle. / a clear liquid bottle stored over dishmachine area / Corrected On Site.
  • Observed walk-in cooler gasket torn/in disrepair. / reach in freezer.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. / cookline / Corrected On Site.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / sausage at 117F, ham gravy at 99F, beef gravy at 88F / cookline.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / sausage and potatoes made 2 days ago / Corrected On Site.
  • Critical - Vacuum breaker mising at hose bibb. / mop sink.
  • Wet mop not hung to dry. / Corrected On Site.
 6/25/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times. / observed an empty container in handsink.
  • Critical - Hood suppression system tag out-of-date. For reporting purposes only. / dated 2010.
  • Critical - No conspicuously located thermometer in holding unit. / reach in cooler across from cookline / Corrected On Site.
  • Observed employee with no hair restraint. / cook.
  • Observed gaskets/seals on cold holding unit in poor repair. / 2 door glass reach in cooler / right side.
  • Critical - Observed handwash sink used for purposes other than handwashing. / observed ice inside the handsink / next to diswashing.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / butter scoop at 118F / Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / butter at 48F / product was iced.
  • Critical - Observed soil buildup inside ice bin. / front counter / Repeat Violation.
  • Critical - Working containers of food removed from original container not identified by common name. / squeeze bottle / cookline / Repeat Violation.
 2/29/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times. / observed an empty bottle in handsink / Corrected On Site.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / observed employees green bottle drink on prep table
  • Critical - Observed buildup of slime on soda dispensing nozzles. / Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cheese at 46F / reach in cooler / cookline / product was iced / Corrected On Site.
  • Critical - Observed soil buildup inside ice bin. / front counter
  • Critical - Observed the use of an unclean thermometer. / reach in cooler / cookline
  • Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / kitchen, front counter
  • Critical - Working containers of food removed from original container not identified by common name. / chicken salad, tuna salad / 2 door glass cooler.
  • Critical - Working containers of food removed from original container not identified by common name. / sprayed bottle at front counter / Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name. / squeeze bottle at cookline.
 10/18/2011Routine - FoodInspection Completed - No Further Action
  • Clean utensils/ spoons not stored in a protected manner./ at wait station
  • Critical - Establishment operating without a current Hotel and Restaurant license. License expired on 4/1/11
  • Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. / at frontline coffee and beverage machine counter / Corrected On Site.
  • Critical - Observed buildup of slime on soda dispensing nozzles and area above.
  • Observed cutting board grooved/pitted and no longer cleanable./bar area
  • Observed cutting board grooved/pitted and no longer cleanable./prep table
  • Critical - Observed food being cooled by nonapproved method. / potatoes were covered during cooling, in WIC / Corrected On Site.
  • Observed gaskets with slimy/mold-like build-up./reach in cooler /cook line
  • Observed grease accumulated under cooking equipment.
  • Critical - Observed packaged food not labeled as specified by law./unidentified package/ inside the storage
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / turkey, potato salad, ham 45-47 F, in cookline RIC / Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./coffee cream /on bar table Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./coffee cream at 50-60 F/reach in cooler /bar area / Corrected On Site.
  • Critical - Observed soil buildup outside ice bin./bar area and kitchen
  • Critical - Ready-to-eat potentially hazardous food/ccoked bean not consumed/sold within 7 days after /preparation. Food may not be served. / in WIC, date-marked 6/15.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./mashed potato/walk in cooler
  • Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. / cooked bean at steam table was 112-165 F / Corrected On Site.
  • Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. / Kitchen wares must be sanitized at the 3 bay sink before used.
  • Critical - Vacuum breaker mising at hose bibb./by th water heater
  • Wet wiping cloth not stored in sanitizing solution between uses. / on table at cookline / Corrected On Site.
 6/24/2011Routine - FoodAdministrative complaint recommended
  • Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, by cook's line.
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of handsink by bar area.
 3/9/2011Routine - FoodCall Back - Complied
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, tongs in storage racks were contaminated when employees touched them inadvertely.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, bar area.
  • Observed attached equipment soiled with accumulated dust, ac vent over dry storage racks.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook touching precooked chicken and sandwiches .
  • Observed cutting board grooved/pitted and no longer cleanable, by cook's line.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored on floor, bag of flour and box of potatoes in dry storage area.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee with gloves picked tongs off the floor then keep prepping food on the line.
  • Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of handsink by bar area.
 3/4/2011Routine - FoodWarning Issued
  • Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, were rusted.
  • Violation: 18-05-1 Observed old food stuck to clean dishware/utensils.
  • Critical. Violation: 22-22-1 Observed encrusted material on can openers.
  • Violation: 40-02-1 Dressing and/or locker areas not clean and orderly or used as needed, observed employees purse stored with food products under cook's line.
 10/13/2010Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs were 71f.
  • Critical. Observed food stored in undrained ice, eggs, by cook's line.
  • Critical. Food not stored in a clean/dry location that is not exposed to splash/dust, eggs were stored next to handsink .
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, dishwasher, cook.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, were rusted.
  • Observed old food stuck to clean dishware/utensils.
  • Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of deli unit.
  • Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength was 0 ppm. Corrected On Site.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed soil buildup inside ice bin, soda machine by dining room.
  • Critical. Observed encrusted material on can openers.
  • Critical. Observed handwash sink used for purposes other than handwashing, holding equipment by cook's line.
  • Observed food debris accumulated on walk in freezer floor.
  • Dressing and/or locker areas not clean and orderly or used as needed, observed employees purse stored with food products under cook's line.
  • Critical. Observed unlabeled spray bottle, by dishwashing area. Corrected On Site.
 8/30/2010Routine - FoodWarning Issued
  • Critical. Establishment operating without a current Hotel and Restaurant license.
 6/16/2010Routine - FoodAdministrative complaint recommended
  • 34 Grease container located on rocks, needs to Be on nonabsorbent surface.
 5/5/2010Routine - FoodCall Back - Complied
  • Critical. Wholesome, sound condition
  • Critical. Wholesome, sound condition
  • Critical. Original container: properly labeled, date marking
  • Critical. Original container: properly labeled, date marking
  • Critical. Original container: properly labeled, date marking
  • Critical. Original container: properly labeled, date marking
  • Critical. Food maintained at proper temperatures
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Hot food at proper temperatures
  • Critical. Hot food at proper temperatures
  • Critical. Foods properly cooled
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Cross-contamination, equipment, personnel, storage
  • Critical. Foods handled with minimum contact
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
  • Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
  • Clean clothes, hair restraints
  • Clean clothes, hair restraints
  • Clean clothes, hair restraints
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Non-food contact surfaces designed, constructed, maintained, installed, located
  • Non-food contact surfaces designed, constructed, maintained, installed, located
  • Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
  • Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
  • Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
  • Critical. Thermometers, gauges, test kits provided
  • Pre-flushed, scraped, soaked
  • Pre-flushed, scraped, soaked
  • Critical. Sanitizing temperature
  • Wiping cloths clean, used properly, stored
  • Wiping cloths clean, used properly, stored
  • Wiping cloths clean, used properly, stored
  • Wiping cloths clean, used properly, stored
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Storage/handling of clean equipment, utensils
  • Storage/handling of clean equipment, utensils
  • Storage/handling of clean equipment, utensils
  • Storage/handling of clean equipment, utensils
  • Storage/handling of clean equipment, utensils
  • Single service items properly stored, handled, dispensed
  • Single service articles not re-used
  • Single service articles not re-used
  • Single service articles not re-used
  • Critical. Water source safe, hot and cold under pressure
  • Critical. Water source safe, hot and cold under pressure
  • Plumbing installed and maintained
  • Critical. Toilet and handwashing facilities, number, convenient, designed, installed
  • Critical. Toilet and handwashing facilities, number, convenient, designed, installed
  • Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
  • Outside storage area clean, enclosure properly constructed
  • Floors properly constructed, clean, drained, coved
  • Walls, ceilings, and attached equipment, constructed, clean
  • Lighting provided as required. Fixtures shielded
  • Employee lockers provided and used, clean
  • Critical. Toxic items labeled and used properly
  • Critical. Toxic items labeled and used properly
  • Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
  • Critical. Employee training validation
  • Critical. Employee training validation
 3/3/2010Routine - FoodWarning Issued

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