Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jul 25, 2011 | 92 |
|
Nov 21, 2011 | 98 |
|
Mar 27, 2012 | 98 |
3-501.16 Maintain potentially hazardous food at 41 F or below. / Raw chicken stored in the prep cooler 54F, mac & cheese and baked beans stored in the glass-door cooler 46F-49F, all voluntarily discarded: cease storing food in these coolers until holding food at proper temperature (thawed foods in the prep cooler were ice-bathed for temperature holding pending unit servicing).
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below./ Air temps of both the prep and glass-door coolers measured 50F (thawed products in the prep cooler were ice-bathed).
4-302.12 Provide appropriate, readily accessible thermometers for all coolers./ Food thermometers placed in the glass-door cooler inoperative and inaccurate (provide functional and accurate air temp thermometer).
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the top of the filter mounts and fire extinguisher lines in the vent hood.
6-304.11 Provide mechanical ventilation to keep rooms free of excessive heat,smoke, and fumes./ Incomplete capture of smoke from the deep fryers by the vent hood.
6-303.11 Provide at least 50 foot candles of light in food prep areas./ Repair or replace the inoperative light fxture at the fryers.
6-202.11 Provide shields or shatter-resistant light bulbs for the functioning light fixtures at the fryers./ Fixture cover missing.
Seafood COO disclosure notice posted during the inspection.
Nov 21, 20114-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Grease build-up on the sides of the deep fryers; food residues on the door and handle of the RI cooler (evidence of missed glove changes/handwashing). Defrost the chest freezers.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the top of the filter mounts and fire extinguisher lines (R), condensing on the ceiling of the hood canopy.
Discussed new online training option for foodhandlers.
Mar 27, 20124-202.16 Repair or replace the badly damaged chest freezer lid.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease condensing on the ceiling of the hood canopy (R).
6-304.11 Provide mechanical ventilation to keep rooms free of excessive smoke./ Incomplete capture of smoke from the deep fryers by the vent hood; food prep area is very smoky (fryers are not positioned beneath the hood canopy with minimum overhang).
6-303.11 Provide at least 50 foot candles of light in food prep and warewashing areas./ Inoperative light fixture in the rear prep and warewashing area.
6-501.14 Clean ventilation hood filters.
There are some damaged floor tiles in the WI cooler that should be repaired or replaced.
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