| No violation noted during this evaluation. | 07/23/2015 | Follow-Up |
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Do temperatrure checks regularly though the day with a long stem thermometer
- Food not stored 6' off the floor in clean dry location or protected from contamination from the premises. (corrected on site)
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
- Food packaged in the food facility not labeled as specified in law (corrected on site)
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
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07/13/2015 | Routine |
| No violation noted during this evaluation. | 10/10/2014 | Follow-Up |
| No violation noted during this evaluation. | 10/10/2014 | Follow-Up |
| No violation noted during this evaluation. | 10/02/2014 | Follow-Up |
| No violation noted during this evaluation. | 10/02/2014 | Follow-Up |
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
check the sanitizer strength at least daily with proper test strip.
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
- Critical: Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils are not cleaned according to the Food Code. (corrected on site)
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
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09/18/2014 | Complaint |
| No violation noted during this evaluation. | 09/18/2014 | Follow-Up |
| No violation noted during this evaluation. | 08/06/2014 | Follow-Up |
| No violation noted during this evaluation. | 07/22/2014 | Follow-Up |
- Thermometers not located in refrigerators/hot holding units to measure ambient air in warmest/coolest areas of units. (corrected on site)
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
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07/11/2014 | Routine |
| No violation noted during this evaluation. | 10/25/2013 | Follow-Up |
| No violation noted during this evaluation. | 10/02/2013 | VCR |
| No violation noted during this evaluation. | 09/09/2013 | VCR |
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
Keep foods out of this coler until the problem is permanently fixed
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07/18/2013 | Routine |
| No violation noted during this evaluation. | 08/09/2012 | VCR |
| No violation noted during this evaluation. | 08/08/2012 | Follow-Up |
- Unpackaged food protected from environmental contamination during prep (corrected on site)
- Critical: Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code. (corrected on site)
use test strips at least daily to ensure equipment is working properly
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
use crates for temporary use or purchase more shelving for those areas
- In-use utensils not properly stored between uses (corrected on site)
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07/17/2012 | Routine |
| No violation noted during this evaluation. | 10/07/2011 | Follow-Up |
| No violation noted during this evaluation. | 09/19/2011 | Follow-Up |
- Critical: Preventing Contamination from Hands - food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
always have a bucket of sanitizer and rag available in the kitchen
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
keep wiping cloths that are in use in sanitizer buckets
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
it would be highly recommended that you document daily temperatures of all cold holding units to be able to see if problems are begining to occur before they actually happen. this will give you more time to get things fixed.
- Critical: Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
it will be required that they document what time each produact is placed there and toss anything that has been there for 4 hrs. it is my understanding that the products are usualy gone within 4 hours but to satisfy the Idhao Food Code documentation needs to occur.
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07/26/2011 | Routine |
- Critical: Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form. (corrected on site)
“Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
- Critical: Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code. (corrected on site)
- Food stored 6' off the floor in clean, dry location & not stored in prohibited areas (corrected on site)
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07/12/2010 | Papered |
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