APR 16

2010

PASS W/ CONDITIONS 5 violations 1 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All hot food shall be stored at a temperature of 140F or higher.//OBSERVED BAKED CHICKEN 93.0F/FRIED FISH 86.9F/CHICKEN EGG ROLL 89.4F/FRIED BANANA 89.0F MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $75.00

Minor Food Storage & Handling

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE ALL STAIN & BADLEY PITTED CUTTING BOARDS IN PREP AREA

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS, DRY STORAGE,INTERIOR,EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER,AROUND STOCK ,EQUIPMENT NEED CLEANING/MUST STORE ALL STOCK 6" OFF FLOORS WHEN IN STORAGE , REMOVE ALL MILK & SODA CRATES OFF PREMISES.

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INSPECTION HISTORY

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