Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 23, 2011 | 85 |
|
Apr 11, 2012 | 90 |
3-501.16 Maintain potentially hazardous food at 135 F or above/fish and macaroni in hot holdind temp 128-133F. Reheated to 165/COS
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH/temp in the WI cooler is 43-44F. Hot dogs, rice, beef prepped yesterday temp 44-45F. Voluntarily discarded.
3-501.15 Cease wrapping or covering food until cooled/fried vegetables on the front line temp 78, cooked less then an hour ago, cooled down on the ice bath, covered/COS 3-501.15 Cut large pieces of meat into smaller pieces for cooling/beef in the WI cooler temp 44F 3-501.15 Use shallow pans that facilitate heat transfer when cooling food.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below/use ice bath to store PHFs in the sanck bar//repar RI cooler
3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer/sanitizer in the bucket tested below 100 ppm.
5-501.116 Clean grease receptacle. 5-501.116 Clean dumpster area.
6-201.11 Refinish bare concrete areas in floors/rusted floors in dry storage 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness/clean under the shelves in dry storage
NOV2L25001550:maintain PHFs at 41/below. PHFs on the salad bare temp 41. NOV abated. Provide plate with temps for the dish washing machine.
Apr 11, 20123-501.15 Cease wrapping or covering food until cooled/boiled eggs in the RI cooler temp 86F,cooled down being covered/voluntarily discarded. 3-501.15 Cease cooling food at room temperature/sausage cooling down in the kitchen/placed in the WI cooler.
ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager/cottage cheese, yougurt pass the expiration day/voluntarily discarded.
3-305.11 Store food at least 6 inches above the floor/cease storing chicken and trays with any other food on the bottom shelf of the rolling rack. 3-307.11 Cover all food in storage.
4-501.116 Provide test strips with color chart for chlorine sanitizer/were using quatemary ammonia before, don't have test strips for chlorine.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine/wiping cloth on the table. Solution in one bucket tested negative/COS
4-901.11 Allow utensils to air dry before stacking/witnessed employee wiping containers inside.
5-501.113 Keep dumpster closed/2 dumpsters miss lids.5-501.11 Provide outdoor storage for refuse, recyclables, and returnables that is nonabsorbent, smooth, durable, leakproof, pest-resistant, and sloped to drain/some dumpsters have cracks on the bottom/replace.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings/repaint parts of the dish washing machine with peeling paint; 6-201.13 Cove or seal the juncture between the floor and WI freezer. 6-501.14 Clean restroom exhaust vent covers in both restrooms.
6-501.14 Clean ventilation hood filters.
NOV2L25001806: maintain PHFs at 41/below. WI cooler is working properly. All food in storage is 41/below. NOV abated.
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Name |
Address |
Distance |
---|---|---|
Miles College Concession Stand | 5500 Myron Massey Boulevard, Fairfield | 0.00 miles |
Crumbey Bethel Day Care | 444 58th Street, Fairfield | 0.23 miles |
St. Marys Catholic School | 6124 Myron Massey Boulevard, Fairfield | 0.31 miles |
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First Baptist Church Day Care | 324 59th Street, Fairfield | 0.34 miles |
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