| | PETE MILLER'S SEAFOOD & PRIME STEAK, 1557 SHERMAN AVE |
| | Risk Category: 1 | 100 points possible. |
| | CDI: Corrected During Inspection NRI: To Be Corrected by Next Routine Inspection RR: Reinspection Required | Only routine inspections are scored. |
| | Date Inspected: | 12/16/2010 | Type: | 3rd Routine | Score: | | 89 |
| | NRI 2 pts: Food not protected during storage, preparation, display, service and transportation. |
| | NRI 1 pts: Food or ice scoop stored incorrectly with handle in food or ice. |
| | NRI 1 pts: Non-food contact surfaces not properly designed, constructed, maintained, installed or located. |
| | NRI 2 pts: Dishwashing area not designed and/or maintained properly and/or three-compartment sink set up incorrectly. |
| | NRI 2 pts: Wash or rinse water not clean and/or at proper temperature. |
| | NRI 1 pts: Non-food contact surfaces soiled. |
| | NRI 1 pts: Walls and ceilings soiled and/or in poor repair. |
| | NRI 1 pts: Light shields missing and/or not enough adequate lighting. |
| | Date Inspected: | 6/25/2010 | Type: | 2nd Routine | Score: | | 89 |
| | NRI 5 pts: "Potentially Hazardous Foods" not meeting data marking requirements or proper temperatures during cooking, cooling, reheating, |
| | refrigeration, freezing or hot holding. |
| | CDI 1 pts: No test kits and/or thermometers. |
| | 1 pts: Cloths used to wipe surfaces and/or cloths not stored in sanitizer solution after first use. |
| | NRI 1 pts: Equipment and utensils stored improperly in soiled containers or in areas where they can be contaminated. |
| | NRI 1 pts: Plumbing incorrectly installed and/or poorly maintained. |
| | NRI 2 pts: No soap or paper towels at handsink and/or bathrooms not clean. |
| | Date Inspected: | 3/3/2010 | Type: | 1st Routine | Score: | | 90 |
| | NRI 1 pts: Food containers not labeled with their contents and/or prepared "Potentially Hazardous Foods" not time/date labeled. |
| | NRI 1 pts: No thermometers to check internal hot/cold temperatures of refrigerators, freezers and hot holding boxes. |
| | NRI 1 pts: Non-food contact surfaces not properly designed, constructed, maintained, installed or located. |
| | NRI 2 pts: Dishwashing area not designed and/or maintained properly and/or three-compartment sink set up incorrectly. |
| | NRI 1 pts: No test kits and/or thermometers. |
| | NRI 2 pts: Food contact surfaces soiled. |
| | NRI 1 pts: Equipment and utensils stored improperly in soiled containers or in areas where they can be contaminated. |
| | NRI 1 pts: Walls and ceilings soiled and/or in poor repair. |
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