SITAR health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris./// Observed debris on storage racks next to ware-washing sink.

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination./// Utensils in storage stored in between storage racks.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta).///Food or ingredients that are not in the original package needs to be label throughout kitchen prep area.

(A)(2) Maintain TCS food at 41 F or below./// Cooked/cooled lamb (45F-47F) and Cooked/cooled chicken (46F-47F) stored at MT cooler in front of cooking equipment. - COS. Per PIC cooked meat (lamb prepped on 9/13 and chicken prepped on 9/14 stored in WI cooler both with temperature of 39F was used to replace items on MT cooler). PIC stated items were placed on MT cooler at opening time (10:30am). Item were placed in WI to be cool back to 41F.

Cease the reuse of single-service and single-use articles for food service./// Single service items used as utensils for food items stored in WI cooler.

Store food at least 6 inches above the floor./// Food in the WI cooler stored in containers/pans on the floor. 3-302.11 Store food wrapped, in packages, or in covered containers to prevent contamination./// Several containers/pans of food stored in the WI cooler not covered or wrapped.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris./// Observed food debris at the bottom of the RI freezer at entry of kitchen.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact surfaces of equipment that are exposed to splash, spillage, or food soil./// Handwashing sink in the kitchen prep area stored next to the prep station.