FOODA SWITCHING STATIONS

Recorded violations

• 3

  POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (PORK, SLICED TOMATOES) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN A COLD HOLDING UNIT; 2 LBS OF CHEESE AT 53.1F, 1/2 LB OF EGGS AT 76.6F, 1LB OF SAUSAGE AT 58.0F, 1LB OF CHICKEN AT 57.7F, 1LB OF HAM AT 54.1F, 1 LB OF SLICED TOMATOES AT 54.3F, 2LBS OF PORK AT 94F, 1 LB OF TURKEY SAUSAGE AT 82.2F, AND 1 LB OF SAUSAGE AT 73F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING FOODS AT 40F OR BELOW AT ALL TIMES. TOTAL COST OF FOOD DISCARDED IS $100. CRITICAL VIOLATION 7-38-005(A).

• 18

  NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED RODENT DROPPINGS THRU OUT FOOD PREP AND DRY STORAGE AREAS; 30 RODENT DROPPINGS UNDER THE DRY STORAGE SHELVES, 20 RODENT DROPPINGS IN THE FOOD PREP AREA UNDER AND BEHIND PREP COOLER, 10 RODENT DROPPINGS UNDER THE SHELVES THAT HOLD POTS AND PANS, AND 10 RODENT DROPPINGS IN BETWEEN STEAMER TABLES AND 2 DOOR REFRIGERATOR BY THE COOKING LINE. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD DEBRIS UNDER BOTH FLAT TOP GRILLS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

• 34

  FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED DEBRIS INSIDE ALL OF THE FLOOR DRAINS, OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

• 35

  WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED MINOR DUST ACCUMULATION ON THE VENTS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.