Violation: 0820 A 1 - Corrected During InspectionCritical Repeat Cheeseburger-Covered Hot Dogs and Hot Dogs were hot held at improper temperatures. Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. Thermostat for hot holding hot dog roller was adjusted to keep hot food at 135 Degrees F. or above.
April 28, 2009 (Routine)
0820 A 1 - Corrected During InspectionCritical Cheesburger dog hot held at improper temperature on the roller rack. Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
0820 A 2 - Corrected During InspectionCritical Roast beef in the low boy reach in refrigerator was cold held at improper temperature. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
1570 - The chest freezer in the back room of the facility was observed in a condition that prevents necessary maintenance and easy cleaning: rust noted on interior surfaces. Resurface the interior of the chest freezer using a food grade coating to restore the unit to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris: - Can opener- Door gasket to the chest freezer Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
3180 - Corrected During Inspection Floor behind the low boy reach in refrigerator had an accumulation of dust and debris. 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.
Inspection conducted for a change of hands.