- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Plastic container with lid, handout given.
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
PHF not reheated to 165 within 2 hrs, reheating in steam wells. Reheated on stove, corrected on-site.
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage containers in unapproved area, corrected on-site. Majority of drinks had lids.
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Scoops stored in product handle must not touch product, stored in sauce.
- Warewashing
- Manual washing/sanitizing (Rinsing procedures, so that soap/abrasives are removed 4-603.16, p 135)
No rinse step. Wash, rinse, sanitize, air dry.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Hand sign was not at hand sink that employees using.
- Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
Air gap/break needed in sink that they use for washing potatoes. Sink had a washing hands with soap sign but using it for washing potatoes. Hand sink that employees using is indirectly plumbed and will work but not had washing allowed.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Thermometers needed in all reach-in coolers.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Excessive dust in fans and selving above a food prep area, these need to be clean on a routine bases.
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10/20/2010 | Routine |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
using containers that are more than 4 inches deep for cooling product
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
product has exceeded date-tossed
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
relabel containers as to contents
- Approved Source/Sound Condition (Package integrity 3-202.15, p 54)
badly dented can of tomato's-can put in return area
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
handsink needs sign
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6/8/2009 | Routine |
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
eating while working -talked to mgr
|
5/19/2008 | Re-Check |
| No violation noted during this evaluation. | 4/15/2008 | Routine |
| No violation noted during this evaluation. | 3/21/2007 | Re-Check |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
Establishemnt is continuing to cool large quantities of potentially hazardous foods in plastic containers in the walk in cooler. Potato soup prepared yesterday is still 51, Beef 46, chicken noodle 44. I recommend not serving these products due to the public health risk.
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
|
3/6/2007 | Re-Check |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
Beef prepared yesterday still 52 degrees. Soups, rice, and beef are all cooled in large quantities in plastic containers, this does not allow for adequate cooling.
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
Several soups and hot foods were not reheated to 165 degrees prior to holding in steam table. All were removed and reheated.
- Food Source/Handling
- Food Protection (Ice used as exterior coolant, prohibited as an ingredient 3-303.11, p 64)
Container of lemons stored in drink ice.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Scoups stored in sauce in cooler. Ice scoop handle in contact with ice. Microwaves soiled inside on top. Can opener blade heavily soiled.
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Utensil and lid containers soiled. Cabnets and some shelving soiled.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Floors heavily soiled under and behind equiptment.
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2/21/2007 | Routine |
| No violation noted during this evaluation. | 2/9/2006 | Re-Check |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
Beef stew still 48 degrees in cooler. Still innplasric container.
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
|
1/25/2006 | Re-Check |
| No violation noted during this evaluation. | 1/12/2006 | Routine |
- Personnel
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
Door gaskets to reach-in cooler needs replaced.
- Walls, floors, ceiling, lighting (Attachments to walls & ceiling, not easily cleanable 6-201.17, p 168)
Warewashing area/ Replace caulking around three-compartment sink.
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5/2/2005 | Routine |
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