Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Potato salad at salad bar 40º at bottom but 44º at top. Pasta salad 42º bottom and 46º top.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Jan 3, 2007
|
95 |
-
VIOLATION OF SECTION 3-501.18 *CRITICAL* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Observed plastic container with some potato salad left in it that was dated 7-5 in walk-in refrigerator. Also, pizza at the buffet counter was at 125° F and was not time-marked--need to put time pizza is set out and/or time it must be discarded if not consumed (within 4 hours when not held at or above 140° F), even though policy may be to remove after 2 hours.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
-
VIOLATION OF SECTION 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
The thermometer in the glass-door refrigerator is broken. Also, could not locate a separate thermometer inside of the walk-in refrigerator.
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
|
Jul 16, 2007
|
94 |
-
VIOLATION OF SECTION 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Could not locate a thermometer inside of the walk-in refrigerator.
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
-
VIOLATION OF SECTION 4-302.11 A food dispensing utensil is not available for each container displayed at a consumer self-service unit, specifically:
The fork tines were pointing upward in the container at the self-service counter.
REQUIRED CORRECTION: A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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VIOLATION OF SECTION 7-101.11 *CRITICAL* Containers of poisonous or toxic materials or personal care items are not properly labeled, specifically:
The one-quart spray bottle had a chlorine concentration way above 200 p.p.m. which is too strong for food contact surfaces and equipment.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
|
Jan 11, 2008
|
93 |
|
No violation noted during this evaluation.
|
Jul 21, 2008
|
100 |
|
No violation noted during this evaluation.
|
Jan 8, 2009
|
100 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Saw a plastic bowl without a handle inside of a large bag of dry milk.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
|
Aug 4, 2009
|
99 |
-
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
No test paper for quaternary ammonium sanitizer.
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
|
Jan 15, 2010
|
99 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The chlorine concentration in the dishwashing machine rinse was too low (less than 50 p.p.m.).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
There are a few black mildew-like spots on the inside top of the ice machine.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
|
Sep 1, 2010
|
94 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
A redplastic glass next to dry milk has milk powder on it.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
|
Feb 10, 2011
|
99 |
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