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Observations and corrective actions
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Water from approved source; Plumbing installed; proper backflow device — Observed the two-compartment sink leaking directly on the floor. Repair the sink in 3 days. Water, Plumbing, and Waste. §228.141. Source. (a) Approved system. Drinking water shall be obtained from an approved source that is: (1) a public water system; P [19] or (2) a nonpublic water system that is constructed, maintained, and operated according to Subchapter J of this chapter (pertaining to Private Water Systems). P [19] (b) System flushing and disinfection. A drinking water system shall be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, that may introduce contaminants to the system. P [19] (c) Bottled drinking water. Bottled drinking water used or sold in a food establishment shall be obtained from approved sources in accordance with
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Proper Cold Hold temperature (41 F/45 F) — Observed mayonnaise batter left out without proper refrigeration.Observed sliced strawberries left out without proper refrigeration. Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, time/temperature control for safety food shall be maintained: at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in subsection §228.71(a)(2) of this title or reheated as specified in subsection §228.73(a)(5) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit) or above; P [3] or (B) 5 degrees Celsius (41 degrees Fahrenheit) or less; P
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Food Separated & protected, prevented during food prep, storage, disp, taste — Observed raw meats stored above ready to eat foods. Food products must be properly arranged for cold storage. 228.66. Preventing Food and Ingredient Contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (A) except as specified in subparagraph (A)(iii) of this paragraph, separating raw animal foods during storage, preparation, holding, and display from:. (i) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables; and (ii) cooked ready-to-eat food Observed foods stored uncovered inside walk-in cooler. Food products, inside of prep coolers, walk-in coolers and freezers, must be covered with lids or Saran Wrap, to prevent environmental contamination. Food products must be properly arranged for cold storage. 228.66. Preventing Food and Ingredient Contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (A) except as specified in subparagraph (A)(iii) of this paragraph, separating raw animal foods during storage, preparation, holding, and display from:. (i) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables; and (ii) cooked ready-to-eat food. arranging each type of food in equipment so that cross contamination of one type with another is prevented; P [9]and (iii) preparing each type of food at different times or in separate areas; P [9]
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Food and Non-food Contact surfaces cleanable, properly designed, construct — Observed rusted shelving, Rust must be removed from shelving or shelving must be replaced, within 10 days. Food products must be stored in or on surfaces intended for food contact.
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Wiping Cloths; properly used and stored — Observed several unclean towels left on the counter tops. Observed wiping towels not in buckets. Containers of chemical sanitizing solutions specified in paragraph (2)(A) of this subsection in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a correct concentration. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry and used for no other purpose. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil
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Utensils, equipment, & linens; properly used, stored, dried, & handled — Observed ice scoop stored improperly. 228.124 (1)(a-c) (a) Equipment, utensils, linens, and single-service and single-use articles. (1) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (A) in a clean, dry location; (B) where they are not exposed to splash, dust, or other contamination; and (C) at least 15 cm (6 inches) above the floor. Observed cutting board needs to be replaced. §228.111. Equipment, Maintenance and Operation. Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Physical facilities installed, maintained, and clean — Observed equipment not in use needs to be removed. Storing maintenance tools. Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (1) stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles;
Inspector: Andrea Walker
· Corrected on site: 0
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