Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 29, 2011 | 93 |
|
Feb 6, 2012 | 94 |
3-501.16 Maintain potentially hazardous food at 135 F or above./ In warmer pork loin 117F, turkey 124F-128F/ COS pork loin reheated to 185F during inspection, turkey voluntarily discarded
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food.
2 Large bins of corn meal not labeled, unlabeled balsemic vinegar, 3 containers of unlabeled oil, unlabeled container of lemon juice, unlabeled container of pancko bread crumbs.
3-307.11 Cover all food in storage.
Uncovered large container of cumin in the food storage room.
3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.
I gave the General Manager, Mike Skaran the JCDH Food Safety class schedule and the Servsafe managers class information.
Feb 6, 20124-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding concentrations and temperatures: 25 ppm at 120 F or higher; 50 ppm at 75 F or higher; or, 100 ppm at 55 F or higher./ Running dishamchine, sanitizer not detected/ Sanitize line not connected to container of sanitizer, reconnected sanitize line, would not draw sanitizer/ service technician contacted /Cease operation of the dishmachine
4-601.11 Repair dish machine and wash, rinse, and sanitize in 3 compartment sink until repair is verified by JCDH.
3-307.11 Store raw animal products below and away from produce and RTE foods.In the walkin cooler packaged pork stored next to RTE foods. COS
In the RI cooler packaged raw chicken above RTE foods. COS
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