| No violation noted during this evaluation. | 12/15/2015 | Routine | |
Discussed the following with the operator: sanitizer concentration, gloves & hand washing. and date marking.
No violation noted during this evaluation. | 01/13/2015 | Routine | |
Discussed corrective actions to violations with the operator. Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the grill area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
|
10/31/2014 | Routine | |
Discussed employee health and corrective actions to violations w/operator.
- Critical: Package Integrity* (corrected on site)
Observation: Dented food cans were present in store room (unsegregated)
Correction: Segregate, discard, or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Warewashing Machines, Flow Pressure Device
Observation: The pressure gauge for the high temperature final rinse warewash machine is functioning improperly.
Correction: Repair pressure gauge.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Serving utensils had residual food debris on them.
Correction: Clean and sanitize all dishes effectively.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
03/06/2014 | Routine | |
Discussed the following with the operator, employee health, and corrective actions to violations. Permit issued.
- Thawing
Observation: Improper methods used to thaw popcorn chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors need cleaning under storage shelves and in walk-in refrigerator noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
|
10/25/2013 | Routine | |
Discussed the following with the operator: food temperatures, time as a public health control, thermometer storage & corrective actions to violations. Follow-up inspection will be conducted in 10 days to ensure hand sink has been repaired to consistently provide hot water.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken was hot holding at improper temperatures of 100* F-115* F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (49* F), salads w/chicken (57* F), and tomatoes (47* F) were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigeration needs adjust ment to hold foods at or below 41* F.
Correction: Adjust refrigeration to hold proper temperatures.
- Critical: Water Capacity*
Observation: The hand sink in the kitchen does not supply hot water.
Correction: Repair hand sink so that it is able to supply hot water.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the shelving in store room was noted in need of cleaning.
Correction: Clean floors in the store room.
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04/11/2013 | Routine | |
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