Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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 in the chefs prep refrigerator on the right side of the line.
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The inside of the ice maker lid has a thin film of mildew-like growth (the inside walls of the bin are clean however).
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.
|
May 11, 2007
|
97 |
-
VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Saw 2 propane torches on the same shelf used for dry foods storage in the baking room.
REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
|
Nov 29, 2007
|
98 |
|
No violation noted during this evaluation.
|
Jun 13, 2008
|
100 |
|
No violation noted during this evaluation.
|
Dec 5, 2008
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Sliced turkey (in top bin of left side prep refrigerator) at 50F (interior of unit at 37F).
Meatloaf (in top bin of right side prep unit) at 49F (inside of refrigerator at 42F).
Just after lunch--doors and lids had been open a lot.
Other measured temperatures satisfactory.*
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.
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Can opener tip/blade has accumulated food residue.
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.
|
Jun 26, 2009
|
93 |
-
VIOLATION OF SECTION 4-203.12 Ambient air temperature measuring devices are not accurately or properly scaled, specifically:
The thermometer in the right-side chefs prep refrigerator is broken.
REQUIRED CORRECTION: Ambient air temperature measuring devices shall be accurate to plus or minus 3°F.
|
Dec 8, 2009
|
99 |
-
VIOLATION OF SECTION 3-501.19 *CRITICAL* Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Beef in top of chefs prep cooler (nearest dishwashing machine) at 50F, interior of unit 46F (unit had been open a lot during re-stocking for dinner).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded, and written procedures must be maintained in the establishment and made available to the regulatory authority.
|
Jun 23, 2010
|
95 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Sliced turkey inside of the kitchen line refrigerator (farthest from the dishwashing machine) 45°F, sliced ham (in top section) 48°F, inside of the unit at 45°F. The interior of the tall 1-door Hobart was 44°F and half & half inside was at 45°F.
Refrigerators had been open a lot during dinner preparation.
Other refrigerators okay.*
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.
|
Dec 16, 2010
|
95 |
-
VIOLATION OF SECTION 3-501.19 *CRITICAL* Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Sliced turkey 53°F, sliced ham 54°F--in top of chefs prep cooler on left end of line; interior of unit 43°F.
Put in about 1 hour previous (sliced fresh daily) during lunch prep.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded, and written procedures must be maintained in the establishment and made available to the regulatory authority.
-
VIOLATION OF SECTION 4-904.11 Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically:
Unwrapped straws at self-service table downstairs.
REQUIRED CORRECTION: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented. Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees or consumers. Single-service articles intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
|
Jun 24, 2011
|
94 |
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