Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Follow-Up |
Inspection date: | September 17, 2007 |
Number of critical violations: | 1 |
Number of non-critical violations: | 2 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
105 | Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Products stored in inserts on prep line are not being maintained below 4 degrees Celsius. Corrective Action: Ensure lids are placed on inserts to help maintain temperature. Less product should be placed in inserts; this will help to maintain temperature and to ensure proper rotation of product. |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Walk-in freezer is overstocked; food boxes are sitting directly on the floor; there is a build-up of food debris on the floor. Corrective Action: Freezer must be reorganized and maintained in an organized manner; freezer must be thoroughly cleaned. Ensure food is stored properly upon being received. |
110 | Repeat Food Not Protected - General Observation: Walk-in cooler has been reorganized to allow easier access to product; lower shelves are sitting directly on the floor. Cooler fan has a build-up of dirt/dust. Corrective Action: Bottom rack of the shelving unit must be moved up a minimum of 6 inches; this will prevent contamination of product (due to spill) and allow for proper cleaning of cooler floor. Fan must be cleaned. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: There is a build-up of grease on equipment and walls in the main line area. Corrective Action: Regular (daily) cleaning of areas prone to grease build-up must be completed. |
Comments:
Items that have been addressed since previous inspection (August 28/07):
105 - Proper cooling procedures appear to be followed for meat products and sauces/soups.
108 - Wiping clothes were stored in a Quat sanitizer at the time of inspection; ensure solution is changed frequently to maintain an adequate concentration of sanitizer.
108 - All scratched and discolored cutting boards have been removed from the premise.
110 - All products being stored under exposed plumbing have been removed.
110 - Temperature logs have been instituted - ensure that these logs are a true representation of cooler and food temperatures throughout the hours of operation.
116 - A thorough cleaning has taken place of this facility - ensure that cleaning is ongoing to prevent further build-up of food debris and grease throughout the facility.
Work has begun on additional items noted on previous report (additional lighting, wall under the dishwasher, refinishing shelves).