Restaurant in good sanitary condition! Violations discussed for correction.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Temperature controlled foods hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Mechanically vented hood filters have gaps in between filters. Filters not in place due to cleaning.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Scoop with plug missing from handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of toxic chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/26/2015 | Routine | |
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