|Inspection date:||November 06, 2006|
|Number of critical violations:||3|
|Number of non-critical violations:||1|
This facility was given a moderate hazard rating.
More information on hazard ratings.
A summary of the violations found during the inspection are listed below.
|103||Critical Food Not Protected From Contamination - Other Sources|
Observation: Small containers are used to scoop salad items (eg: bean salad, etc.) onto plates. Large plate sitting inside coleslaw in walk-in cooler. - This allows hands to come in contact with food.
Corrective Action: Please use utensils with long handles.
|104||Critical Repeat Food Handler Illness/Hygiene|
Observation: 1. Uniforms of cooks soiled (one very dirty). 2. Ice should not be dumped in handwash sink.
Corrective Action: 1. Uniforms should be kept as clean as possible - less handwiping on aprons and more handwashing would help. Rags should be kept in sanitizer when not in use. Sanitizer should be changed frequently - every 2 hours or when dirty. 2. Keep free for handwashing.
|108||Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils|
Observation: Dishwasher temp at 61°C.
Corrective Action: Must be 71°C at dishes, 82°C/180°F at rinse manifold - contact Ecolab immediately.
|116|| Improper Construction / Maintenance of Establishment|
Observation: Air vent above grill hood is accumulating a large amount of grease & dust.
Corrective Action: Please clean as soon as possible.