Mar 12, 2013 (Routine)

• Hands clean and properly washed
  HAND SINK MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES. IN ORDER TO ENSURE PROPER HAND WASHING(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  RAW EGGS WERE STORED OVER READY TO EAT FOODS. FOOD STORED IN THE WALK UNIT WAS NOT COVERED AND PROTECTED. ALL FOOD ITEMS MUST BE REMOVED FROM CANS ONCE OPENED. ALL FOOD STORED IN THE WALK IN UNIT MUST BE ELEVATED SIX INCES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT.1) CAN OPENER AN BASE CONTAINED FOOD PARTICLES AND DEBRIS. 2)INTERIOR OF WALK IN UNIT CONTAINED FOOD PARTICLES AND DIRT ON THE SHELVES.
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. MOST ITEMS ON THE SALAD BAR WERE NOT IN COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED IN SANITIZING SOLUTION AT VISIT.
• Nonfood-contact surfaces clean
  EXTERIOR OF EQUIPMENT CONTAINED DIRT, DEBRIS AND GREASE BUILD-UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  FLOORS WERE UNCLEAN UNDER AND BEHIND EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)