|Facility Type:||Full Service Restaurant|
|Inspection date:||January 09, 2013|
|Number of critical violations:||3|
|Number of non-critical violations:||8|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-401.11(A)||Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.|
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Ranch Dressing 2) Peppercorn Dressing 3) Suicide Ranch Dressing (all made on site)|
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Discarded.)
|7-102.11||Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. (Cleaners & Sanitizers)|
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
|3-501.15(A)-(B)||Corrected During Inspection The following methods used for cooling were not adequate to facilitate proper cooling: Site made dressings were not precooled before placing them into Topping Prep. Table for cold holding. |
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
|4-302.12(A)|| The certified food manager could not provide a food temperature measuring device.|
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
|4-204.112(B)|| There was no temperature measuring device located in the following cold or hot holding equipment: Salad Topping Prep. Table bottom Reach-in Refrig.|
Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
|4-501.116|| The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.|
The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Obtain and have test kits available.
|5-501.115||Corrected During Inspection Trash and litter were observed adjacent to the refuse container outside the facility.|
A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
|5-501.113(B)|| Outside refuse container was uncovered. Dumpster lids broken.|
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Contact dumpster company.
|6-102.11(B)|| Hole under rear sidewalk, in pavement, is a possible rodent harborage or entry point.|
|6-501.11|| Observed that the front entrance door is not maintained in good repair.|
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.