Food Plus - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 01, 2005
Number of critical violations:	2
Number of non-critical violations:	3
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ). Corrective Action: Potentially hazardous items discarded; cooler temperature lowered, do not restock until temp is below 4 degrees C.
106	Critical Repeat Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Potentially hazardous foods stored hot are not kept at or above 60ºC /140ºF during hot holding. Corrective Action: Monitor temp of hot held ready to eat high hazard foods daily using a probe thermometer and maintain daily hot holding temp logs.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Arborite on work island is worn Corrective Action: Replace arborite or replace with non porous easy to clean sanitary surface. Note: wooden table not used for direct food contact, cutting boards used.
116	Improper Construction / Maintenance of Establishment Observation: Ceiling ducts/vents need cleaning. Corrective Action: (no corrective action)
118	Other (Specify) Observation: Probe thermometer not accurate Corrective Action: Replace thermometer with accurate thermometer.

Comments:

Temp logs maintained. Food Safety and Sanitation Plan prepared and reviewed.