Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the Food Code
Comply by : Jan 31, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw chicken thawing on kitchen prep table. Removed immediately and cooked.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed diced tomatoes cold holding on counter above required temperature of 41 degrees of less (see temp log). Placed in 2 door reach-in cooler by Person in Charge.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Jan 31, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed debris and buildup along edges of onion bulk bin.
Observed grease buildup on floor surrounding stove.
Observed splatter along wall of kitchen area near three compartment sink.
5-103.11
Water source not of sufficient capacity to meet demands;* and/or Pressure not adequate to meet facility demands
CRITICAL
Comply by : Nov 05, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no hot water at mop sink in kitchen area, hot water handle in disrepair.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed deep cracks on wooden cutting board in kitchen. Removed by Person in Charge.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed Person in Charge drink beverage in designated area before donning gloves to begin food prep. Instructed to wash hands before continuing food prep.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Bleach sanitizer must be made to concentrations between 50ppm-150ppm, not to exceed 200ppm.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bleach sanitizer in kitchen prep area at 0ppm. Bleach sanitizer remade by Person in Charge to 50ppm.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed moldy bread in two door reach-in cooler. Discarded by Person in Charge.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed handle of spoon submerged in coffee grounds. Repositioned "handle up" by Person in Charge.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed handwashing sink blocked by dishes and equipment. Removed by Person in Charge.
4-302.12
Food thermometers are not provided and/or are not accessible; Appropriate thermometer for measuring thin foods are not provided
Comply by : Jan 31, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no food thermometer in establishment for measuring food cooking, hot holding, or cold holding temperatures.
3-302.12
Food storage containers are not identified with common name of food
Comply by : Jan 31, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no label on sugar container in hallway storage area.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bean dish hot holding below required temperature of 135 degrees F or above (see temp log). Reheated by Person in Charge to 165 degrees F (see temp log).
3-307.11
Food not protected from contamination by another source
Comply by : Jan 31, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observedseveral uncovered containers of seasonings.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed clean dishes stored in mop sink. Removed and rewashed by Person in Charge at time of inspection.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed opened container of eggplant dip stored in orignial metal can in two door fridge. Discarded by Person in Charge.
Observed various meat products stored in trash bags and grocery bags in two door reach-in freezer.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Jan 31, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed Person in Charge preparing food without the use of a hair restraint.