|Facility Type:||Full Service Restaurant|
|Inspection date:||January 28, 2013|
|Number of critical violations:||3|
|Number of non-critical violations:||6|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|3-302.11(A)(3)||Corrected During Inspection Critical Repeat The following visibly soiled or improperly cleaned equipment or utens ils were observed being used during food preparation: Knives in a rack along side food prep table and cutting board itself (Crevasses were visibly unclean). :|
Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
|3-501.14(A)(2)||Corrected During Inspection Critical Repeat The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour :Beef Taco mix cooling for an unknown # of hours and then placed in the Superior 2 door refig. .|
Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CFM discarded the mix after a recomendation to do so.
|3-501.17||Corrected During Inspection Critical Repeat The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Shredded mozzarella cheese. |
Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
|5-203.13|| There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.|
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Install or repair mop sink with-in 30 days.
|6-501.11|| Observed that the floor in front of stove has a significant crack/hole and therefore is not maintained in good repair.|
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities, including harboring insects.
|6-303.11(C)|| Repeat Observed that inadequate lighting was provided in the food preparation areas.|
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
|6-202.11(A)|| Light bulb(s) in the kitchen are not covered by a protective shielding.|
Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
|4-301.14|| Grease/Condensation is noted to be accumulating on the bottom of the metal filters of the exhausat hood of the stove (unit/s). This appears to be due to insufficient ventilation of the hood system.|
Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
|6-303.11(B)|| Observed that inadequate lighting was provided in the handwashing areas, and warewashing areas|
Increase the lighting to provide a minimum of 20 foot candles in these areas.