|Facility Type:||Full Service Restaurant|
|Inspection date:||January 24, 2013|
|Number of critical violations:||2|
|Number of non-critical violations:||7|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|3-302.11(A)(4)||Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered taco shells, cranberries, sugar containers, and flour bags.|
Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM COVERED FOOD AND OPEN PACKAGES.
|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: in Maxx Cold refrigerator: seafood salad 74F, chicken salad 73F|
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. CFM DISCARDED FOOD.
|4-204.112(B)|| There was no temperature measuring device located in the following cold or hot holding equipment: True 2dr reach in refrigerator, Maxx Cold 2dr reach in refrigerator.|
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.
|3-302.12||Corrected During Inspection The following food items that are not easily identified by appearance were observed without a label: salad dressing containers, condiment containers, oil containers.|
Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM LABELED FOOD CONTAINERS.
|3-305.11(A)(3)||Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches off the floor. Observed rice stored on the floor of the dry storage room. Observed open bags of flour stored on the floor in the dry storage room.|
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. CFM REMOVED FROM THE FLOOR AND PLACED ON SHELVING.
|46-33(3)|| The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore mini refrigerator was observed being used to store cheese for the establishment.|
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
|4-501.11(B)|| The door gaskets of the following unit is damaged: Masterbilt refrigerator.|
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|4-501.11(A)||Corrected During Inspection The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Maxx Cold salad refrigerator=45F|
Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. CFM REMOVED POTENTIALLY HAZARDOUS FOOD AND PLACED IN FREEZER. DISCONTINUED USE IF IT NEEDS TO BE REPAIRED THEN CFM WILL FAX INVOICE.
|6-501.12(A)|| Observed that the floors and walls in each food preparation room are in need of cleaning.|
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.