Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Dec 13, 2011 | 91 |
|
Apr 17, 2012 | 92 |
3-501.16 Maintain potentially hazardous food at 41 F or below/portioned chicken, lobster temp 45F. Voluntarily discarded. Establishment wraps food in plastic bags and cools them down wrapped. Allow time for the PHFs to cool down to 41/below before wrapped and put out to the prep table.
3-501.15 Cease wrapping or covering food until cooled.3-501.15 Place cooling food on top shelf of cooler or freezer. 3-501.15 Use rapid cooling equipment or an ice bath to cool food.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness/clean area around the dish washing machine, clean sides of the 3 compartment sink, clean around ice boxes, floors in WI freezer.
Recommended to run dish washing machine several times to make sure temp riches min. 140F.
Apr 17, 20124-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 25 ppm at 120 F or higher; 50 ppm at 75 F or higher; or, 100 ppm at 55 F or higher. Dish machine tested negative for sanitizer. Corrected on site ( repair person called during inspection and repaired)
5-205.15 Repair slow or inoperative drain (indoor or outdoor). Indoor drain at dish machine area not draining properly.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Replace missing and repair damaged floor tile throughout all food prep areas. Several areas missing tile allow for water to pool.
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