Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | August 28, 2007 |
Number of critical violations: | 2 |
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 Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Food in inserts on top line of prep cooler are not being maintained below 4 degrees Celsius. Ambient temperature of cooler ranges from 3-9 degrees Celsius (cooler during is being open regularly during the lunch period). Corrective Action: Potentially hazardous foods discarded. Keep lids on inserts during slow periods, only fill inserts half way. Monitor food temperatures regularly. Service technician contacted - top line not to be used for hazardous food. |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Proper cooling procedures are not being followed for cooked chicken. Corrective Action: Chicken must be placed in a think layer on shallow pans for cooling - corrected at time of inspection. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Cutting boards have deep scratches and are discolored. Corrective Action: Replace all worn/discolored cutting boards; cutting boards removed at the time of inspection. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Non-food contact surfaces are not maintained and clean - areas such as shelves, insides of coolers and cooler door handles have a build-up of spills and food debris. Corrective Action: Surfaces must be cleaned immediately. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Wiping clothes are not being stored in a sanitizing solution or restricted in use. Corrective Action: Clothes must be stored in a sanitizing solution; Quat sanitizer spray bottles must also be available. |
110 | Food Not Protected - General Observation: Food containers (lids) have a build-up of spills and food debris. Corrective Action: Containers must be cleaned prior to opening - containers should be wiped to remove food debris during storage as this could attract pests. |
110 | Food Not Protected - General Observation: Temperature logs are posted but not maintained regularly. Corrective Action: Temperature records must be regularly maintained. |
110 | Food Not Protected - General Observation: Walk-in cooler has no clear organization, boxes are stored directly on the floor; fan is very dirty. Corrective Action: Cooler must be reorganized, ensure raw meat products are stored separate from ready-to-eat food. Products must be stored off of the floor. Fan needs cleaning. All food must be labeled and dated. |
110 | Food Not Protected - General Observation: Bread products are stored below exposed plumbing under the stairwell. Corrective Action: Plumbing must be covered or bread moved to an alternate storage area. |
116 | Improper Construction / Maintenance of Establishment Observation: There is a hole in the wall behind the dishwasher, water is beginning to pool here. Corrective Action: Wall must be repaired within 1 month. |
116 | Improper Construction / Maintenance of Establishment Observation: There is a build-up of grease around and under cooking equipment. Corrective Action: Vent hoods and under equipment must be cleaned immediately. |
116 | Improper Construction / Maintenance of Establishment Observation: Area of the kitchen near the dessert coolers does not have adequate lighting. Corrective Action: Additional lighting must be added to ensure all areas of the kitchen (including inside of coolers) are adequately lit to allow for safe working conditions and to encourage cleaning. |
116 | Improper Construction / Maintenance of Establishment Observation: There is cardboard on the floor in the walk-in cooler. Corrective Action: Cardboard must be removed. |
116 | Improper Construction / Maintenance of Establishment Observation: Raw wooden shelves in dry storage area are very dirty. Corrective Action: Clean shelves and refinish to create a washable, non-absorbent surface. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: Walls throughout facility have spills and grease build-up. Corrective Action: All walls must be washed; particularly in areas of dry storage, behind food products and behind the dishwasher. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: Facility has a build-up of food debris, grease and dirt throughout; particularly in hard-to-reach areas such as the underside of shelves, areas under the 2-compartment sink, shelving units and under equipment. Corrective Action: A thorough cleaning is required throughout - this must begin immediately. |
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