- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed potentially hazardous foods stored in the prep cooler with the following measured internal temperatures: ham 46 F, cheese 47 F, cooked onion 48*F, pastrami 46 F, potato salad 46 F, shredded beef 47 F. The deli meats were placed in the cooler approximately one hour prior to the inspection according to the PIC. The potato salad, shredded beef, cooked onion, and shredded cheese were in the cooler overnight. **CORRECTION** The cheese, onion, beef, and potato salad were immediately discarded. The deli meats were placed in the walk-in cooler. The temperature adjustment was lowered during the inspection. Do not store potentially hazardous foods in this cooler until it is capable of holding them at or below 41 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed opened packages of pastrami, ham, and roast beef stored in the walk-in cooler with no date mark. Observed shredded beef in the prep cooler with no date mark. PIC stated that the foods are purchased fresh a couple of times per week and have been in the coolers for less than 4 days. **CORRECTION** The deli meats were date marked for the date they were opened. The shredded beef was discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The hood filters have an accumulation of dust and grease on the outer surfaces. **Thoroughly clean and increase the regular cleaning frequency.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 34-40 F (hot dogs, cheese, pastrami, ham, lettuce) prep cooler--46-48 F (see violation 19A) reach-in freezer holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
No hot foods at the time of the inspection.
- Information: Dishwashing Methods:
3-compartment sink available. automatic low temperature dish machine: wash 118 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 100 ppm chlorine detected
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Good hand washing observed.
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01/06/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw meat and raw shell eggs are stored improperly in the walk-in. Do not store these items above ready to eat food or beverages. CORRECTION: Food rearranged.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Past due house made potato salad was observed in the prep top with a date of 8/8. Discard foods required to be date marked after 7 days. Date mark salads on the day they are prepared, date mark deli meats and sausages with date their package was opened and date dairy products (milk, half n half etc.) with the day they were opened. CORRECTION: Potato salad discarded
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
All refrigeration holding at 33-40 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Pots on stove with dogs at 139-170 F Chili pot at 135 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 120 F with 100 ppm chlorine Handwashing sink stocked
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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08/21/2015 | Semi Annual Food | 90 |
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