|Facility Type:||Carry Out Food Service Only|
|Inspection date:||March 23, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||5|
|Code||Observation / Corrective Action|
|1780||Corrected During Inspection Critical Food contact surfaces of the food slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.|
Clean food-contact surfaces of under-carriage of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
|0820 A 2||Corrected During Inspection Critical The rear double door cooler was holding assorted sliced meats, mushrooms, and whole tomatoes at44; 43; and 43 degrees. Thus cold holding at improper temperatures|
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|1510|| Repeat The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.|
A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
|1720|| Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.|
Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
|1800|| Repeat The nonfood contact surface of the following items have accumulations of grime and debris:
-insides of the deli cooler
-insides of the double door cooler
-the outside of the floor mixer
-shelving throughout the facility
-table top can opener
-items (spices, sauces, etc. on the shelving next to the
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|3170|| Tile floors throughoutthe facility are not maintained in good repair|
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|3180|| Walls and door in the bathroom; bathroom floor and kitchen floor noted in need of cleaning.|
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.