Food Inspections

Orient Express

Inpection Notes

4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a few food items to not be covered while cold holding. When storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC voluntarily covered food items. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a chlorine sanitizer located in the Front food service area, to have a concentration less than 50ppm when tested by EHS and the PIC. Chlorine sanitizers should have a concentration of 50-100ppm when tested with testing kit. COS: PIC voluntarily remade the sanitizer, and the concentration read 50-100ppm, when tested. 16A - hot and cold water available; adequate pressure 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf) Points: 2 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the 3-compartment sink, the mop sink, the meat prep sink and the vegetable prep sink to have a final temperature of 101F, 100F, 104F and 105F, respectively. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. COS: PIC voluntarily adjusted hot water heater and when retested, 3-compartment and prep sinks were 115F, 110F, 111F and 112F, respectively.

Back to Food Inspections