|Inspection date:||July 14, 2010|
|Number of critical violations:||1|
|Number of non-critical violations:||3|
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.
|108||Critical Improper Cleaning, Sanitizing of Equipment and Utensils|
Observation: Bar: pop dispensing nozzle & holder require cleaning & sanitizing.
Corrective Action: Soak nozzle & holder in sanitizer nightly after cleaning them.
|110|| Food Not Protected - General|
Observation: 1. Food in several coolers & freezers left uncovered. 2. Food stored on ground in downstairs storage. 3. Chicken defrosting in handwashing sink in stagnant water.
Corrective Action: 1. Ensure food is protected from contamination and covered in storage. 2. Ensure food is stored in pestproof containers and at least 6 " above ground. 3. Utilize proper thawing method (eg. under running cold water in ice bucket, in cooler) to ensure food does not sit at room temperature for too long.
|112|| Poor Sanitary Design, Construction, Installation of Equipment & Utensils|
Observation: Knives stored between prep tables. These areas cannot be cleaned sufficiently to prevent contamination.
Corrective Action: Install a sanitary means to store utensils (eg. magnetic strip).
|113|| Improper Sanitary Facilities|
Observation: Handwashing facilities (upstairs and down) inaccessible.
Corrective Action: Clear pathway to handwashing sink upstairs and ensure that at least one sink downstairs is always clear for handwashing. Raise partition between sink to avoid splashing contaminated water onto prepared foods.