Observation: 1.All potentially hazardous foods are not maintained at or below 4ºC /40ºF, as required. At time of inspection the following foods were discarded: cooked chicken (22C), cooked pork 24C), cooked shrimp (26C). 2.All cooked sauces not cooled in shallow pans to 4ºC / 40ºF or less within 2 hours. Food Safety Plan required for sauces on or before 20Sept2004.
Observation: 1.Sanitizing rinse for dishwashing not at proper concentration (100 ppm chlorine solution) - measured ~60ppm at time of inspection. Operator called for repair at time of inspection. Once repaired, monitor chlorine concentration with test strips. 2.All wiping cloths must be clean, restricted in use, and stored in approved sanitizing solution.Sanitizing solution (100 ppm chlorine) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours. *(prepared at time of inspection) Consider an automatic system for sanitizer
Observation: 1.Refrigerated storage equipment not properly maintained. Walk-in cooler requires attention by Sept2005 - floors, walls, ceilings, require re-panelling. 2.Shelves in walk-in cooler require replacement by Sept2005.
Observation: 1.Food equipment not maintained. Equipment in food prep area requires thorough degreasing and cleaning - equipment, backsplash, exhaust hood, shelves. 2.Floors, walls, ceilings not in good repair and surfaces are unclean. Cleaning required to walls and floors, esp. behind and under equipment. Replace flooring under equipment. 3.Premises not maintained free of clutter, unnecessary equipment, or unused articles. Old newspapers and containers must be removed.
Observation: A revised Sanitation Plan is required by 20Sept2004.