| No violation noted during this evaluation. | 09/18/2015 | Follow-up Inspection |
- Critical: TCS foods were not cooled using the proper time and temperature parameters. Cheese sauce found at 67°F after cooling overnight in prep cooler. Cheese sauce discarded.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
- Critical: TCS foods were not being held at the proper temperature. Ham found at 55°F, egg at 54°F, tomato at 52°F, cheese 56°F all in prep cooler. Corrected.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Equipment and/or components are not maintained in good working order. Repair prep cooler to hold foods at an internal temeprature of 41°F or below.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
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09/16/2015 | Standard Inspection |
| No violation noted during this evaluation. | 09/16/2015 | Foodborne Inspection |
- Critical: TCS foods were not being held at the proper temperature. Sausage found in steam table at 125ºF. Corrected.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Equipment components are not intact, tight or properly adjusted. Replace gaskets of front display cooler.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- The physical facilities are not being maintained in good repair. Re-paint dry storage shelves to provide smooth and easily cleanable surfaces.
The physical facilities shall be maintained in good repair.
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03/25/2015 | Standard Inspection |
| No violation noted during this evaluation. | 12/22/2014 | Other Inspection |
- Critical: TCS foods were not being held at the proper temperature. Eggs found at 55ºF, tomatoes at 54ºF, cheese at 48ºF, ham at 55ºF, potatoes at 55ºF, all in cookline prep cooler. Corrected.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Equipment and/or components are not maintained in good working order. Repair cookline prep cooler to hold foods at an internal temperature of 41ºF or below.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
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12/08/2014 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. Repair handle of reach in door of walk in cooler.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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05/30/2014 | Standard Inspection |
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