Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 4, 2011 | 92 |
|
Dec 19, 2011 | 90 |
|
Apr 26, 2012 | 93 |
3-501.16 Maintain potentially hazardous food at 41 F or below. /Milk in RI waitress cooler was out of temperature at 45F. Refried beans & tamales were out of temperature in RI back kitchen cooler at 47-51F. These foods were voluntarily discarded, and violation was COS.
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment (2 RI coolers). Cease use of equipment until repaired and verified by JCDH.
3-501.15 Cease wrapping or covering food (rice) until cooled. Use shallow pans that facilitate heat transfer when cooling food. Use rapid cooling equipment (freezer) or an ice bath to cool food.
4-302.12 Provide appropriate, readily accessible thermometer for make table cooler and deep freezers.
4-502.11 Maintain ambient air thermometers (RI waitress cooler) to be accurate and in good repair.
5-202.11 Provide drain cover for floor drain underneath 3 compartrment sink.
5-205.15 Repair broken faucet on 3 compartment sink. Repair leak underneath handsink in warewashing room.
3-501.14(A) Cool PHF from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. Black beans (47-48F) > 41F in RI cooler due to improper cooling procedure following cooking. Beans were discarded, and violation was COS.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers and freezers.
4-601.11 Clean exteriors of equipment, storage shelves, and inside refrigeration units throughout the kitchen.
4-602.13 Clean non food contact surfaces (dish racks) as often as necessary to prevent accumulation of residue.
4-901.11 Allow utensils to air dry before stacking.
5-202.11 Provide drain cover for floor drain underneath 3 compartment sink.
6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition, or the attraction of pests. /Clean up dead roaches which have accumulated throughout surfaces in dishroom.
3-501.15 Cease wrapping or covering food until cooled. Use shallow pans that facilitate heat transfer when cooling food. Use rapid cooling equipment (freezer) or an ice bath to cool food.
3-501.13 Cease thawing potentially hazardous food (frozen meat) at room temperature. 3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.
4-402.12 Provide at least a 6 inch clearance between the floor and floor-mounted equipment (large deep freezer) that is not easily movable.
4-901.11 Allow utensils to air dry before stacking.
5-202.11 Provide drain cover for floor drain underneath 3 compartment sink.
5-501.116 Clean the dumpsters.
6-303.11 Provide at least 50 foot candles of light at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. /Several light fixtures were not operating in kitchen.
6-303.11 Provide at least 20 foot candles of light at a distance of 30 inches above the floor in areas used for handwashing, warewashing, toilet rooms, and equipment and utensil storage. /Light fixtures were not operating in dishroom.
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Name |
Address |
Distance |
---|---|---|
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