Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jul 27, 2011 | 92 |
|
Apr 4, 2012 | 92 |
3-501.16 Maintain potentially hazardous food at 41 F or below./ sliced turkey and cheese sandwich in RIC at 49F/ management discarded/correct procedure so that the product is 41F or less when placed into cooler.discussed
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ gaskets on 2 door cooler
4-601.11 Clean bottom of RI cooler.4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ wire shelves soiled in WIC
4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil./counter top under steamer
4-904.11 Keep single service articles that are intended for food or mouth contact in the original individual wrap, or provide approved dispenser./ use plastic sleeve for cups
3-304.12 Store utensils in a clean, protected location. Knives stored on the table, underneath equipment. The table is dirty.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Build up of debris on the storage racks, inside the WI cooler.
4-202.16 Replace damaged gasket on cooler door. Several torn door gaskets' (prep coolers).
4-501.18 Change the wash, rinse, and sanitize solutions when dirty. The sanitizer in the final rinse has broken down.
3-305.14 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. sanitizer is not set up at this time.
5-501.17 Provide covered waste receptacle in womens restroom. The lid for the receptacle has been removed.
6-501.14 Clean restroom exhaust vent cover. (mens & womens).
Handwashing signs aliong with On-line FH training information provided this date.
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Name |
Address |
Distance |
---|---|---|
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