| Week of | Score | Noted Violations | | 6/28/2010 | 82-B | Worker seen handling ready-to-eat cheese, lettuce and tortilla with bare hands when glove or utensil use is required. Person-in-charge to ensure employee is trained on proper handling of ready-to-eat food. Corrected on-site.
Observed potentially hazardous food cold held at greater that 41ºF. Miscellaneous potentially hazardous foods in three separate cooling units at 44-49ºF. Two units were turned down at time of inspection and salad cooler was rearranged to place potentially hazardous foods on the inside which was maintaining temperature.
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| 1/5/2010 | 99-A | Shelves in back storage area must be painted with a washable paint to be smooth and easily cleanable. |
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| 8/26/2009 | 93-A | Sanitizer for ware washing not at proper concentration. Should be 50-100 ppm chlorine. Use 3-comp sink to sanitize until solution for dish machine is obtained.
Ice under chicken and pork not an adequate method for maintaining temperature of potentially hazardous food at 41° F or below.
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| 4/15/2009 | 100-A | |
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| 2/6/2009 | 99-A | Must complete outside area used for smoking meat.
Replace cutting board.
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