Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 7, 2011 | 95 |
|
Jan 30, 2012 | 94 |
|
May 14, 2012 | 85 |
3-305.11 Store food at least 6 inches above the floor./ Boxes of food on the floor in the WI freezer.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ Some refuse spilled on the ground around the dumpster (R).
5-501.113 Keep the dumpster side doors closed.
6-501.11 Repair or replace: the damaged wall at the front of the dry storage room (R); damaged floor tiles in the threshold of the WI freezer.
6-501.12 Clean the floor in the WI meat & dairy cooler as often as necessary to maintain cleanliness./ Floor is soiled and sticky.
6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures over the produce display cases./ Unshielded bulbs in many of the fixtures.
Discussed new online training option for foodhandlers.
Jan 30, 20124-502.11 Maintain ambient air thermometers to be accurate and in good repair./ Air temperature thermometer in the meat cutting room reading 30F; the air temperature measured 48F.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Meat storage trays in the cutting room are heavily soiled.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ Spilled trash on the ground around the dumpster.
5-501.113 Keep the dumpster side doors closed.
6-501.11 Repair or replace damaged wall at the front of the dry storage room (R).
6-501.12 Clean the physical facilities as often as necessary to maintain cleanliness./ Floors, walls, ceiling, and fan covers in the WI meat & dairy cooler are soiled and dusty (bad odor noticed); floor is heavily soiled beneath the storage attic conveyor belt.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings./ WI freezer threshold in the meat cutting room has been back-filled with rough-surfaced concrete: refinish and provide a smooth, nonabsorbent, easily cleanable surface.
6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures over the produce display cases./ Unshielded bulbs installed in the fixture over the unwrapped fresh greens.
4-601.11 Provide effective cleaning of the food contact surfaces of the food slicer, and wash, rinse, and sanitize the surfaces at least every 10 hours in continuous use at 50F in the refrigerated cutting room./ Dried food residues on the blade and housing: remove the machine from further use until properly cleaned and sanitized.
4-202.11 Provide smooth, easily cleanable food contact surfaces./ Peeling sealant on the interior of the auger housing in the meat grinder: refinish, repair, or replace as necessary; do not use until verified by JCDH.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Meat storage trays in the cutting room are heavily soiled with dried residues (R).
4-601.11 Clean shelves and bottoms of the RI freezer cases./ Food spills and soils.
4-202.16 Provide smooth, easily cleanable non food contact surfaces./ Rusted metal storage shelving over the poultry cutting table; cold curtains between the cutting room and the WI meat cooler are badly deteriorated.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ Spilled trash and food waste on the ground around the dumpster.
5-501.113 Keep the dumpster side doors closed.
6-501.11 Repair or replace the damaged wall at the front of the dry storage room.
6-501.12 Clean the physical facilities as often as necessary to maintain cleanliness./ Floors soiled and fan covers dusty in the WI meat & dairy cooler; floor dirty in the dry storage room.
6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in the produce display cases./ Unshielded bulbs in fixtures over the unwrapped fresh greens.
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Distance |
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