Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 29, 2011 | 82 |
|
Oct 26, 2011 | 99 |
|
Feb 24, 2012 | 90 |
JCDH 2.2 Provide food safety training for all food handlers as required.
3-101.11 Provide safe, unadulterated, and honestly presented food.///3-101.11, 3-202.15 Discard all food that is not in safe condition due to compromised packaging (dented cans), contamination, discoloration, mold, unusual odors, etc.//Evidence of prior temperature abuse//Large ice crystals on meats stored in WI freezer///Food contaminated by condensation leak.///Repair condensation leak in WI freezer.
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH.///Ambient temperature in RI cooler at 60 F.//Beef patties temp at 60 F.///Discard beef patties.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.///Clean counter top in food prep area to remove food residue.
6-301.14 Post sign at all handsinks that notifies employees to wash hands///Post handwashing sign in men restroom.
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas.///Replace blown light under exhaust hood.
Feb 24, 20123-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours.///3-403.11 Use only equipment that will heat food to at least 165 F within 2 hours for reheating.White gravy corn temperature at 100 F. on steam table.///COS.
ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager.//One gallon of skim milk outdated on 02/08/2012 in WI cooler.//One gallon of 2% milk outdated on 02/21/2012 in RI cooler.
3-501.13 Cease thawing potentially hazardous food at room temperature.//Chop Ham thawing at Room temp. in standing water.//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.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine.//3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled.
5-205.11 Provide access to handsinks at all times.///Remove boxes and air fan from blocking handwashing sink in food prep area.
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