- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Working containers of flour, sugar etc were not labeled. Food remove from the original container must be labeled. COS
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The floor is bucking and the wood is exposed. Please replace floor where needed.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Soda guns are soiled and must be cleaned at least every 24 hours.2. The Ice bins exterior surface is heavily soiled along the sliding door and along the top of the ice bin. Clean at least every 24 hours.3. Ice manchine drain plate is heavily soiled. Clean and sanitize.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Soda guns are soiled and must be cleaned at least every 24 hours.2. The Ice bins exterior surface is heavily soiled along the sliding door and along the top of the ice bin. Clean at least every 24 hours.3. Ice manchine drain plate is heavily soiled. Clean and sanitize.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Soda guns are soiled and must be cleaned at least every 24 hours.2. The Ice bins exterior surface is heavily soiled along the sliding door and along the top of the ice bin. Clean at least every 24 hours.3. Ice manchine drain plate is heavily soiled. Clean and sanitize.
Location: Bar
Equipment: Ice machine
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. The 3 bay wash sink is heavily soiled in the bar.2. The dump sink is heavily soiled in the bar . Please clean these area when contamination occurrs and/or at least every 24 hours.
Location: Bar
Equipment: 3-bay
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. The 3 bay wash sink is heavily soiled in the bar.2. The dump sink is heavily soiled in the bar . Please clean these area when contamination occurrs and/or at least every 24 hours.
Location: Bar
Equipment: Dump sink
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08/21/2014 | Routine |
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Flooring along the cook line is cracked and deteriorated. Repair or reseal floor to create a smooth and easily cleanable surface.
Location: Cook line
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01/23/2014 | Routine |
| No violation noted during this evaluation. | 12/04/2013 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pulled chicken and white beans being held on the cook line cold top cooler at 48 degrees F. Keep cooler lids closed when not in use and do not over fill cold top pans.
Location: Kitchen
Equipment: Cold top
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place chemical sanitizer buckets were not at the proper concentration. Do not mix buckets with hot water, and use test strips to check concentration regularly.
Location: Cook line
|
09/19/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pulled chicken and white beans being held on the cook line cold top cooler at 48 degrees F. Keep cooler lids closed when not in use and do not over fill cold top pans.
Location: Kitchen
Equipment: Cold top
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place chemical sanitizer buckets were not at the proper concentration. Do not mix buckets with hot water, and use test strips to check concentration regularly.
Location: Cook line
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09/12/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave two (2) signs for posting on public entrances
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Turned thermostat in the cooler to a different setting to lower the temperatureNeed to move or use ice to keep PHFs at 41 FSalmonScallopsCooked products
Location: Kitchen
Equipment: Prep Top Cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers x 2
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
Equipment: Hand sink
|
06/05/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave two (2) signs for posting on public entrances
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Turned thermostat in the cooler to a different setting to lower the temperatureNeed to move or use ice to keep PHFs at 41 FSalmonScallopsCooked products
Location: Kitchen
Equipment: Prep Top Cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers x 2
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
Equipment: Hand sink
|
05/30/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED ONIONS AND MUSHROOMS IN THE STEAM TABLE ON THE COOK LINE MEASURED BETWEEN 94-101 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) SPRAY BOTTLE OF YELLOW LIQUID OBSERVED AT THE MOP SINK WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF FLOOR MASKING AGENT OBSERVED IN THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Prep area
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) SPRAY BOTTLE OF YELLOW LIQUID OBSERVED AT THE MOP SINK WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF FLOOR MASKING AGENT OBSERVED IN THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE SHELVING WITH SPICES ABOVE THE BACK AREA PREP TABLE. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED BEHIND RAW BEEF IN THE COOLER DRAWER UNIT ON THE COOK LINE. STORE RAW POULTRY IN THE FRONT OF THE DRAWER.(2) RAW GROUND BEEF OBSERVED STORED ABOVE RAW FISH IN THE WALK-IN COOLER. STORE RAW FISH, SEAFOOD, WHOLE-INTACT BEEF, AND PORK ABOVE RAW GROUND MEATS, AND STORE RAW POULTRY BELOW ALL OTHER RAW ANIMAL PRODUCTS.
Location: Cook line
Equipment: Cooler drawers
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED BEHIND RAW BEEF IN THE COOLER DRAWER UNIT ON THE COOK LINE. STORE RAW POULTRY IN THE FRONT OF THE DRAWER.(2) RAW GROUND BEEF OBSERVED STORED ABOVE RAW FISH IN THE WALK-IN COOLER. STORE RAW FISH, SEAFOOD, WHOLE-INTACT BEEF, AND PORK ABOVE RAW GROUND MEATS, AND STORE RAW POULTRY BELOW ALL OTHER RAW ANIMAL PRODUCTS.
Location: Walk-in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN THE BACK PREP AREA OBSERVED SOILED. KEEP HAND SINKS CLEAN AT ALL TIMES AND NEVER POUR ANY FOOD/LIQUID WASTES DOWN THE HAND SINK DRAIN.
Location: Prep area
Equipment: Hand sink
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: (1) FLYING INSECT CONTROL DEVICE OBSERVED STORED ON THE COUNTER AREA NEAR FOOD PRODUCTS ON THE COLD PREP SIDE OF THE COOK LINE. STORE DEVICES BELOW FOOD AND FOOD CONTACT SURFACES.(2) FLYING INSECT CONTROL DEVICE OBSERVED STORED BEHIND THE FAUCET OF THE DUMP SINK IN THE BAR. STORE DEVICES BELOW FOOD/BEVERAGE AREAS.
Location: Cook line
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: (1) FLYING INSECT CONTROL DEVICE OBSERVED STORED ON THE COUNTER AREA NEAR FOOD PRODUCTS ON THE COLD PREP SIDE OF THE COOK LINE. STORE DEVICES BELOW FOOD AND FOOD CONTACT SURFACES.(2) FLYING INSECT CONTROL DEVICE OBSERVED STORED BEHIND THE FAUCET OF THE DUMP SINK IN THE BAR. STORE DEVICES BELOW FOOD/BEVERAGE AREAS.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOLD OBSERVED ON THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED IN THE CAULKING OF THE DISH SPRAY SINK. CLEAN AND SANITIZE.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINK IN THE BACK PREP AREA. PROVIDE.
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET OF HAND SINK ON THE COLD PREP SIDE OF THE COOK LINE OBSERVED LOOSE. SECURE FAUCET.
Location: Cook line
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE SCOOP IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Cook line
|
12/11/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED ONIONS AND MUSHROOMS IN THE STEAM TABLE ON THE COOK LINE MEASURED BETWEEN 94-101 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Cook line
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) SPRAY BOTTLE OF YELLOW LIQUID OBSERVED AT THE MOP SINK WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF FLOOR MASKING AGENT OBSERVED IN THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Prep area
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) SPRAY BOTTLE OF YELLOW LIQUID OBSERVED AT THE MOP SINK WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF FLOOR MASKING AGENT OBSERVED IN THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE SHELVING WITH SPICES ABOVE THE BACK AREA PREP TABLE. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED BEHIND RAW BEEF IN THE COOLER DRAWER UNIT ON THE COOK LINE. STORE RAW POULTRY IN THE FRONT OF THE DRAWER.(2) RAW GROUND BEEF OBSERVED STORED ABOVE RAW FISH IN THE WALK-IN COOLER. STORE RAW FISH, SEAFOOD, WHOLE-INTACT BEEF, AND PORK ABOVE RAW GROUND MEATS, AND STORE RAW POULTRY BELOW ALL OTHER RAW ANIMAL PRODUCTS.
Location: Cook line
Equipment: Cooler drawers
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN OBSERVED BEHIND RAW BEEF IN THE COOLER DRAWER UNIT ON THE COOK LINE. STORE RAW POULTRY IN THE FRONT OF THE DRAWER.(2) RAW GROUND BEEF OBSERVED STORED ABOVE RAW FISH IN THE WALK-IN COOLER. STORE RAW FISH, SEAFOOD, WHOLE-INTACT BEEF, AND PORK ABOVE RAW GROUND MEATS, AND STORE RAW POULTRY BELOW ALL OTHER RAW ANIMAL PRODUCTS.
Location: Walk-in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN THE BACK PREP AREA OBSERVED SOILED. KEEP HAND SINKS CLEAN AT ALL TIMES AND NEVER POUR ANY FOOD/LIQUID WASTES DOWN THE HAND SINK DRAIN.
Location: Prep area
Equipment: Hand sink
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: (1) FLYING INSECT CONTROL DEVICE OBSERVED STORED ON THE COUNTER AREA NEAR FOOD PRODUCTS ON THE COLD PREP SIDE OF THE COOK LINE. STORE DEVICES BELOW FOOD AND FOOD CONTACT SURFACES.(2) FLYING INSECT CONTROL DEVICE OBSERVED STORED BEHIND THE FAUCET OF THE DUMP SINK IN THE BAR. STORE DEVICES BELOW FOOD/BEVERAGE AREAS.
Location: Cook line
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: (1) FLYING INSECT CONTROL DEVICE OBSERVED STORED ON THE COUNTER AREA NEAR FOOD PRODUCTS ON THE COLD PREP SIDE OF THE COOK LINE. STORE DEVICES BELOW FOOD AND FOOD CONTACT SURFACES.(2) FLYING INSECT CONTROL DEVICE OBSERVED STORED BEHIND THE FAUCET OF THE DUMP SINK IN THE BAR. STORE DEVICES BELOW FOOD/BEVERAGE AREAS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOLD OBSERVED ON THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED IN THE CAULKING OF THE DISH SPRAY SINK. CLEAN AND SANITIZE.
Location: Dish machine area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINK IN THE BACK PREP AREA. PROVIDE.
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET OF HAND SINK ON THE COLD PREP SIDE OF THE COOK LINE OBSERVED LOOSE. SECURE FAUCET.
Location: Cook line
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE SCOOP IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Cook line
|
12/04/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PAR COOKED FRIES WITH NO TEMPERATURE CONTROL. KEEP HOT OR COLD.
Location: Cook line
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. USE 3-BAY SINK TO SANITIZE UNTIL CRITERIA IS MET.
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. FISH STORED BELOW CHOPPED MEAT.
Location: Cook line
Equipment: Cooler drawers
|
05/02/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PAR COOKED FRIES WITH NO TEMPERATURE CONTROL. KEEP HOT OR COLD.
Location: Cook line
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. USE 3-BAY SINK TO SANITIZE UNTIL CRITERIA IS MET.
Equipment: Dishmachine
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. FISH STORED BELOW CHOPPED MEAT.
Location: Cook line
Equipment: Cooler drawers
|
04/25/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sliced sausages being held on ice at 55 degrees F. Please be sure that food held on ice must have ice filled to at least the top of the food. Setting food in a container on top of ice will only keep the very bottom of the container cold. Lunch was being broken down so the food was returned to the cooler.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Reach in coolers under the prep top contained a broken thermometer. Please replace with a working, calibrated thermometer.
Location: Cook line
Equipment: Prep Top Cooler
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12/06/2011 | Routine |
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