June 02, 2009 (Routine)
Violation: 0790 - Corrected During Inspection Improper methods used to thaw meatballs. Thawing using extended time at room temperature.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
Operator has obtained test strips for Quaternary Ammonia Sanitizer. The strips were non-reactive with the Sani-Q product. Operator did not understand how to use them since they were not responsive. I believe the test strips were either old or compromised, however their use with Sani-Q should be checked and proper strips utilized to check concentration.
June 11, 2008 (Follow-up)
Refrigeration technician made visit to facility and added freon to both units. Both units are now holding proper temperatures.
June 06, 2008 (Routine)
Violation: 0820 A 2 - Critical Cold holding at improper temperatures. The following were oberved: Home made tarter sauce at 42F; cooked yams at 46F; green beans at 44F; cheese in walk-in at 43F; butter in walk-in at 42F;
Discard the foods discussed and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. NOTE: The Beverage air unit in kitchen was turned to a colder setting before I left and air temperature was downward to 38F; We did not change any setting on the walk-in unit.
I discussed with operator proper food storage containers, and what could be re-used vs. what was considered single use articles.
July 23, 2007 (Routine)
- 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- 3080 - Corrected During Inspection Less than 50 foot candles of light was noted in the kitchen prep area and cook line.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- 3080 - Corrected During Inspection Less than 10 foot candles of light was noted in the dry storage.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 3180 - Corrected During Inspection Floor under dry storage shelves noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
A handwash sign was provided by EHS.
February 14, 2007 (Routine)
no violations at this time
August 01, 2006 (Routine)
no violations noted at this time
June 20, 2005 (Routine)
January 24, 2005 (Routine)
no violations at this time
October 12, 2004 (Routine)
No violations at this time
August 15, 2003 (Routine)
No violations at this time.
March 31, 2003 (Routine)
Violation: 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the refrigerator is not working.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
Items corrected. Thermometer replaced and trash cans replaced.
Based on public records. Inadvertent errors are possible.
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