| No violation noted during this evaluation. | 08/26/2014 | Non-Illness Complaint |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG SIDE OF ONE BAY PREP SINK IS SOILED AND COMING OFF.RESEAL/CAULK SINK TO WALL.
Location: Kitchen
Equipment: Prep sink
|
06/02/2014 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK ONE BAY PREP SINK TO WALL.
Location: Prep area
Equipment: Prep sink
|
09/19/2013 | 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.
Comments: 1. SEVERAL CONTAINERS OF DELI MEAT STORED IN COLD TOP ON SERVICE COUNTER LINE MEASURED BETWEEN 46 AND 48 DEGREES F.2. SEVERAL CONTAINERS OF DELI MEAT STORED IN REACH IN COOLER UNDER COLD TOP ON SERVICE COUNTER LINE MEASURED BETWEEN 48 AND 51 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.SUGGESTION: ADJUST COLD TOP/REACH IN COOLER TO A LOWER TEMPERATURE, ESPECIALLY DURING BUSY TIMES WHEN COLD TOP LID REMAINS OPEN. CLOSE COLD TOP LID WHEN BUSINESS IS SLOW TO MAINTAIN TEMPERATURE. MONITOR TEMPERATURES THROUGHOUT THE DAY TO ENSURE PROPER TEMPERATURE.
Location: Service counter
Equipment: Cold top
- 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: 1. SEVERAL CONTAINERS OF DELI MEAT STORED IN COLD TOP ON SERVICE COUNTER LINE MEASURED BETWEEN 46 AND 48 DEGREES F.2. SEVERAL CONTAINERS OF DELI MEAT STORED IN REACH IN COOLER UNDER COLD TOP ON SERVICE COUNTER LINE MEASURED BETWEEN 48 AND 51 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.SUGGESTION: ADJUST COLD TOP/REACH IN COOLER TO A LOWER TEMPERATURE, ESPECIALLY DURING BUSY TIMES WHEN COLD TOP LID REMAINS OPEN. CLOSE COLD TOP LID WHEN BUSINESS IS SLOW TO MAINTAIN TEMPERATURE. MONITOR TEMPERATURES THROUGHOUT THE DAY TO ENSURE PROPER TEMPERATURE.
Location: Service counter
Equipment: Reach in cooler
|
03/07/2013 | 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: 1. SEVERAL CONTAINERS OF DELI MEAT STORED IN COLD TOP ON SERVICE COUNTER LINE MEASURED BETWEEN 46 AND 48 DEGREES F.2. SEVERAL CONTAINERS OF DELI MEAT STORED IN REACH IN COOLER UNDER COLD TOP ON SERVICE COUNTER LINE MEASURED BETWEEN 48 AND 51 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.SUGGESTION: ADJUST COLD TOP/REACH IN COOLER TO A LOWER TEMPERATURE, ESPECIALLY DURING BUSY TIMES WHEN COLD TOP LID REMAINS OPEN. CLOSE COLD TOP LID WHEN BUSINESS IS SLOW TO MAINTAIN TEMPERATURE. MONITOR TEMPERATURES THROUGHOUT THE DAY TO ENSURE PROPER TEMPERATURE.
Location: Service counter
Equipment: Cold top
- 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: 1. SEVERAL CONTAINERS OF DELI MEAT STORED IN COLD TOP ON SERVICE COUNTER LINE MEASURED BETWEEN 46 AND 48 DEGREES F.2. SEVERAL CONTAINERS OF DELI MEAT STORED IN REACH IN COOLER UNDER COLD TOP ON SERVICE COUNTER LINE MEASURED BETWEEN 48 AND 51 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.SUGGESTION: ADJUST COLD TOP/REACH IN COOLER TO A LOWER TEMPERATURE, ESPECIALLY DURING BUSY TIMES WHEN COLD TOP LID REMAINS OPEN. CLOSE COLD TOP LID WHEN BUSINESS IS SLOW TO MAINTAIN TEMPERATURE. MONITOR TEMPERATURES THROUGHOUT THE DAY TO ENSURE PROPER TEMPERATURE.
Location: Service counter
Equipment: Reach in cooler
|
02/28/2013 | Routine |
| No violation noted during this evaluation. | 07/05/2012 | 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.
Comments: 1. Large cold top prep cooler holding food items at 48 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
|
01/27/2012 | 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: 1. Large cold top prep cooler holding food items at 48 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
|
01/20/2012 | Routine |
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