Health Report #110892

Establishment Name: Pea Pod Inn
Report Date: 08/05/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding N/A N/A N/A Shrimp, chicken and sprouts found sitting out at room temperature temped at 60 - 69 degrees f. Food was waiting to be cooked when ordered. All of these foods are potentially hazardous and must be maintained at 41 degrees f or below. Do not keep food out of cooler waiting to be cooked/prepped. Leave in cooler until ordered. Corrected by discussion and discarding foods
Critical Hot and cold holding N/A N/A N/A Potentially hazardous foods found in the upright 2 door cooler at 45 -46 degrees f. The unit was not properly adjusted to hold ph foods at 41 degrees f. Keep the unit at proper setting to maintain ph foods at 41 degrees f. Ambient air temperature at 50 degrees f. Corrected by discussion, relocating ph foods to another cooler and adjusting the unit to maintain proper temperature. Ambient air temperature reduced to 40 degrees f by end of inspection.
Normal Cooling, Heating, and Holding N/A N/A N/A The two door cooler was found with an ambient air temperature of 50 degrees f. Food was elevated to 45-46 degrees f. Adjust cooler to maintain ph foods at 41 degrees f or below. At end of inspection unit was at 40 degrees f and all ph foods that were elevated in temperature were relocated to another cooler until ready to be moved back into the unit.
Normal System Maintained in Good Repa N/A N/A N/A Leak at both faucet handles at the 3c sink. Repair leaks.
Normal Thawing N/A N/A N/A Boxes of shrimp found tawing at room temperature. To properly thaw this product remove shrimp from box. Leave in bag and run cold water over product until thoroughly thawed. Cook immediately after thawing or place back into cooler until ready to cook.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A Aluminum foil lining cooking area is not approved remove and clean this area routinely instead of lining it with cardboard.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A There is excess frost build up it he upright freezer. Defrost now and place on a more frequent cleaning schedule.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A Newspapers used as liners are not approved. Remove newspapers and use other materials that are approved for this purpose
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A The following non food contact surfaces need cleaning: the gaskets on the prep unit doors, the tops of containers, the shelving, the base of the bulk food containers and the handles. Clean now and place on a more frequent cleaning schedule.
Normal Cleaning, Frequency/Restrictio N/A N/A N/A The walls by the cooking equipment and by the soup warmers needs cleaning. Clean now and place on a more frequent cleaning schedule.
Normal Floor Covering, Mats & Duckboa N/A N/A N/A Rags and old clothing are used at door threshold to wipe feet from coming inside from outside. Provide an approved floor mat for this purpose and remove rags and old clothes.
Normal Toilet Rooms, Enclosed N/A N/A N/A The self closer on the employee restroom door is not working or not available. Restroom doors must be self closing to minimize access for insects. Repair or replace self closer.
Normal Using Dressing Rooms and Locke N/A N/A N/A Shoes found stored on top of five gallon container of sauce. Store shoes in and other clothing in a aseparate designated location away from foods and food contact surfaces. Corrected at time of inspection by moving away shoes.
Normal Ventilation Hood, Filters N/A N/A N/A The hood filters above the cooking equipment have openings to the hood inbetween the filters. Pvprovide spacers or another filter to fill these gaps to allow for proper ventilation
Normal Wiping Cloths, Use Limitation N/A N/A N/A Wiping cloths found in the kitchen not is a sanitizing solution. Keep the wiping cloths in a bucket of sanitizer (bleach at 50ppm chlorine) to disinfect the cloth towel inbetween uses.
Normal Single-Ser./Use Art., Use Limi N/A N/A N/A Manufacturer's containers are not approved for reuse. Provide approved food grade containers for proper storage and discard all manufacturer's containers after the original food is used up from these containers.
Normal Service Sink N/A N/A N/A There is no mop sink in the facility. Owner currently dumps mop water in the employee restroom toilet. The new food code will require installation of a mop sink. Install a mop sink/laundry tub in restroom or other approved location.
Normal In-Use Utensils/Between-Storag N/A N/A N/A Scoop found in standing water for scooping rice. Place scoop into water over 135 degrees f for proper in use scoop storage.