| No violation noted during this evaluation. | 10/03/2014 | 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.
- 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: 7/5/2014: (1) STORE MILK GALLONS IN COOLER OR ON ICE AT 41 DEGREES FAHRENHEIT OR BELOW. MAINTAIN AT 41 OR BELOW. GALLONS OF MILK STORED IN ICE BIN WITHOUT ICE OR REFRIGERATION. (2) MILK STORED IN COOLER/REFRIGERATOR TESTING AT 42.8 DEGREES FAHRENHEIT. ADJUST COOLER TO MAINTAIN MILK AT 41 DEGREES FAHRENHEIT OR BELOW.
- Person-in-charge demonstration of knowledge (corrected)
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CORRECTED 7/8/2014
- 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: CORRECTED 7/8/2014
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ADDITIONAL TIME GIVEN TO REPLACE DOMESTIC EQUIPMENT (CROCK POTS) WILL BE OBTAINING STEAM TABLES
|
07/08/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 7/5/2014: TURKEY BBQ AT 105-108 DEGREES FAHRENHEIT IN CROCKPOT. HEAT TO 165 DEGREES FAHRENHEIT AT COMMISSARY. PLACE IN HOT HOLDING (CROCKPOT) AND HOLD AT 135 DEGREES OR ABOVE AFTER COOKING TO 165 DEGREES FAHRENHEIT. TURN ON CROCKPOT AND HEAT TO HIGH TEMPERATURE BEFORE ADDING COOKED BBQ. DO NOT PLACE FOOD IN A COLD CROCKPOT. COOKING IS NOT TO OCCUR IN CROCKPOT. DISCARD TURKEY BBQ. DO NOT SERVE. REPLACE CROCKPOT WITH COMMERCIAL EQUIPMENT. LID AND DIAL MISSING. DO NOT USE RESIDENTIAL STYLE EQUIPMENT.
- 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: 7/5/2014: (1) STORE MILK GALLONS IN COOLER OR ON ICE AT 41 DEGREES FAHRENHEIT OR BELOW. MAINTAIN AT 41 OR BELOW. GALLONS OF MILK STORED IN ICE BIN WITHOUT ICE OR REFRIGERATION. (2) MILK STORED IN COOLER/REFRIGERATOR TESTING AT 42.8 DEGREES FAHRENHEIT. ADJUST COOLER TO MAINTAIN MILK AT 41 DEGREES FAHRENHEIT OR BELOW.
- Person-in-charge demonstration of knowledge
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: 7/5/2014: OWNER STATED SHE WAS INFORMED THAT SHE HAD 2 HOURS TO HEAT FOOD AND BRING TO TEMPERATURE IN THE CROCKPOT BY THE STATE HEALTH DEPARTMENT. OWNER DID NOT DEMOSTRATE KNOWLEDGE OF PROPER REHEATING AND HOT HOLDING PROCEDURES.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 7/5/2014: NO WATER AVAILABLE. PUMP IS NOT WORKING. REPAIR SERVICE SCHEDULED FOR 1:00 PM. LIMIT FOOD SERVICE TO PREPARED/PACKAGED ITEMS. USE TONGS, FOIL OR DELI PAPER. DO NOT PREP FOOD. WHEN PREPARED/PACKAGED FOODS RUN OUT, DISCONTINUE FOOD SERVICE UNTIL WATER IS AVAILABLE FOR HAND WASHING.
- 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: 7/5/2014: PROVIDE THERMOMETER IN COOLER/FREEZER COMBO. POTENTIALLY HAZARDOUS FOODS STORED IN COOLER/FREEZER AND MUST BE MONITORED.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 7/5/2014: REPLACE RESIDENTIAL STYLE CROCKPOT. USE COMMERCIAL EQUIPMENT MEANT FOR USE IN COMMERCIAL KITCHENS. LID AND DIAL MISSING.
|
07/05/2014 | Routine |
| No violation noted during this evaluation. | 05/31/2014 | Routine |
| No violation noted during this evaluation. | 03/14/2014 | 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: REFRIGERATOR HOLDING AT 60 DEGREES F. STORE FOOD IN AN ALTERNATE REFRIGERATOR HOLDING AT 41 DEGREEES F. FOOD TRANSFERRED TO ANOTHER COOLER.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR REFRIGERATOR HOLDING FOOD ABOVE 41 DEGREES. REFRIGERATOR WILL NOT BE UTILIZED UNTIL REPAIRED.
Location: Kitchen
|
06/15/2013 | Routine |
| No violation noted during this evaluation. | 06/09/2013 | Routine |
| No violation noted during this evaluation. | 04/19/2013 | Routine |
- 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.
|
11/29/2012 | Routine |
- Commissary requirement (corrected)
Mobile unit does not have a commissary or does not transport to commissary daily.
Correction: Mobile units shall have an approved commissary and transport to commissary or service area once daily.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing. Install a splash guard.
Correction: Fixed equipment shall be installed and sealed.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
|
01/19/2012 | Pre-Licensing Recheck |
- Commissary requirement
Mobile unit does not have a commissary or does not transport to commissary daily.
Correction: Mobile units shall have an approved commissary and transport to commissary or service area once daily.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing. Install a splash guard.
Correction: Fixed equipment shall be installed and sealed.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
|
01/18/2012 | Pre-Licensing |
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