Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Dec 21, 2011 | 73 |
|
Mar 6, 2012 | 89 |
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- Reach-in cooler where milk, lunchmeat, and eggs stored temping 53-55 F.
3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized- Food chopper has stuck-on food debris.
5-204.11 Provide handwashing sinks convenient for use in food preparation, food dispensing, and ware washing areas- Provide hanksink for ice bagging area.
6-501.111 Provide effective rodent control- Observed large mouse in store area.
3-304.12 Store between-use utensils in running water- Tongs for pig's feet stored in bucket of water.
4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil- Remove wooden sheet at top of ice machine.
5-205.15 Repair plumbing- Repair faucet handle at 3 compartment sink.
5-205.11 Provide access to handsinks at all times- Remove items from handsink in kitchen// 6-301.12 Provide paper towels or drying device at all hand sinks-- 6-301.11 Provide soap at all hand sinks- No soap or paper towels at kitchen handsink and no paper towels in restroom.
6-202.13 Locate rodent control devices so that food, equipment, and utensils are not contaminated- Relocate rodent control devices away from grits and beans on bottom display shelf.
6-501.114 Remove unnecessary items from inside the facility// 6-501.114 Remove equipment that is not used or no longer functional from facility- Remove old equipment and supplies from kitchen and storage area.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness throughout in kitchen and storage room// 6-501.11 Repair or replace damaged or missing ceiling tiles in kitchen, bathroom, and store areas.
Spoke with owner by phone after logging out of inspection to discuss the score, NOVs and issues present during inspection.
Mar 6, 20123-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized- Clean and sanitize onion chopper, tongs for pizza, and tongs for pig's feet remove food debris and build-up.
3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination- Replace lid for ice machine.
4-301.12 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing- Three stoppers are needed for 3-compartment sink// 4-501.116 Provide test strips with color chart for chlorine sanitizer- No test strips available at time of inspection.
6-501.114 Remove unnecessary items from inside the facility.6-501.114 Remove equipment that is not used or no longer functional from facility// Remove equipment and items that are unnecesary or no longer used from storage areas of facility.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness throughout establishment// 6-501.11 Repair or replace damaged or missing ceiling tiles throughout as needed// 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings- Replace ceiling tiles in kitchen/storage area with smooth, easily cleanable tiles.
ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.
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