- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
- Other Operations
- Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
|
5/27/2010 | Routine |
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
|
6/26/2009 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
- Plumbing/Water/Sewage
- Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
- Facility/Equipment Requirements
- Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
- Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
- Other Operations
- Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
- Refuse, recyclables, returnables (Inadequate cleaning equip. & supplies for refuse, recyclables & returnables 5-501.18, p 161)
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
|
6/18/2009 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Plumbing/Water/Sewage
- Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
|
12/11/2008 | Routine |
| No violation noted during this evaluation. | 12/20/2007 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
- Plumbing/Water/Sewage
- Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
- Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
- 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)
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
- Ventilation (Separate toilet facilities provided IAC 481-31.9)
- Other Operations
- Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
|
12/13/2007 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Meat make table 51 deg. Corrected on-site as product moved to walk-in
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
Gravey and beans should be pre-heated prior to placing on steam table
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Inventory and place thermometers as needed
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
Clean slicer
|
9/5/2006 | Routine |
- Food Source/Handling
- Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
Suspicious white powder on oranges
- Warewashing
- Mechanical washing/sanitizing (Cleaning agents (soap): maintained/used per label 4-501.17, p 125)
Detergent bucket empty
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
- Back flow/back siphonage protection (Backflow prevention device requirement not met 5-203.14, p 150, IAC 481-31.1(11))
sink into 2-bay
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9/26/2005 | Routine |
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