Wednesday December 12th, 2018 11:33AM

Food Inspections


Inspected by: Lydia Hoffhines
Inspection Date: 11/08/2017
Inpection Notes

Violation of Code: [511-6-1.06(2)(o)] Dirty utensils stacked in hand sink beside cookline. Handwashing sinks must remain accessible at all times for employee use and may not be used for purposes other than handwashing. COS- PIC removed utensils from sink. Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1.07(3)(b)] No paper towels available at cookline handwashing sink. Hand drying provisions must remain available at sinks used for cleaning hands. COS- PIC restocked paper towel dispenser. Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1.07(3)(a)] No soap available in employee restroom. Soap must be kept available at sinks dedicated for washing hands. COS-PIC supplied hand sink with soap. Corrected On-Site. New Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)] Raw fish stored above ready-to-eat cheeses and sauces in reach-in cooler. Garlic, and ready-to eat seafood sauces stored on or against packages of raw chicken and beef in reach-in cooler. Raw shell eggs and chorizo stored above ready-to-eat carrot mix and butter spread in large makeline cooler. Raw steak stored above and raw chicken stored beside ready-to-eat vegetable mix in small makeline cooler. To protect foods from cross-contamination, ready-to-eat foods must be stored spatially separated or above raw animal foods. Raw foods must be stored according to minimum required internal cook temperature with foods requiring highest cook temperatures below other foods- food storage poster furnished to PIC. COS- PIC rearranged foods accordingly. Corrected On-Site. Repeat Violation. 14C Violation of Code: [511-6-1.05(10)(e)1&3] Opened boxes of single service items stored on floor of customer bathroom hallway. Once opened from original packaging, single service items must be kept at least 6" off the floor and out of areas exposed to potential contamination. Discussed with PIC repairing broken shelving in dry storage room in additional to rearranging shelves and/or adding new ones to accommodate supply of single service items stored in establishment. Repeat Violation. 15A Violation of Code: [511-6-1.05(6)(b)] Cutting boards have stains, rough surfaces, and scored areas. Cutting boards subject to scratching and scoring must be resurfaced once they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced. New Violation. 15A Violation of Code: [511-6-1.05(6)(q)1&3] Handles of knives stored on magnetic strip melted and pitted to where crevices of material traps debris. Wood handles rough or peeling on some utensils stored above 3 compartment sink. Utensils that no longer have a smooth and easily cleanable surface or cannot retain their characteristic qualities under normal use conditions must be discarded. COS- PIC removed utensils from food service use. New Violation. 15B Violation of Code: [511-6-1.05(6)(d),(e)] Wash temperature for warewashing reached a maximum of 111F after running several cycles. Machine obtained a maximum temperature of 115F after manually filling/draining machine and running a cycle. The warewashing machine must operate in accordance to the data plate and other manufacturer's instructions (130F minimum wash temperature). PIC contacting service provider to have temperature issue addressed. New Violation. 15C Violation of Code: [511-6-1.05(7)(d)] Handle areas of coolers, freezers, and bulk food containers have accumulated food residues and build-up. To prevent potential cross-contamination, keep non-food contact areas of equipment and utensils frequently touched by hands rid of accumulations and maintained clean. PIC to deep clean handle areas by end of day. New Violation.

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