- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The 3 compartment sink in the dishwashing area has a leak. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-403.12 Condensate drainage, nonsewage liquids or rainwater is not properly drained, specifically:
The soda gun drainline is missing. Please provide.
- 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 food at 37-42 F Food held on ice during breakfast
- 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.
Steam table items are discarded at the end of breakfast. Except sausage and bacon which are cooled down and kept for omelett toppings the next day
- Information: Dishwashing Methods:
Dishwasher ran at 158 F Handwashing sinks stocked
- 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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12/08/2015 | Semi Annual Food | 100 |
- 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: 1) Cold Table: cut honeydew 53°F, cut cantaloupe 52°F, cut watermelon 52°F, yogurt 52°F, hard boiled eggs 50°F 2) butter 58°F, cream cheese in between packages 60°F CORRECTION: 1) Melons, eggs and yogurt were discarded. These foods are generally put back into the walk in cooler for the following day. Recommended to start a temperature log to ensure proper cold holding or to time mark foods for discard within 4 hours. 2) Butter and cream cheese were placed back into the walk in cooler. This cooler is generally not used for potentially hazardous foods, only breads, bagels and pastries. Do not use this cooler for potentially hazardous foods until it holds at 41°F or below at all times.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Ensure all coolers are maintained and in good repair. The one door cooler is holding at 60°F during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed 2 unapproved employee beverage containers in the main kitchen area. These beverage containers were missing straws. CORRECTION: Beverages were discarded. Employee beverage containers must have a lid and straw or lid and handle. Employee beverage container handout provided.
- 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.
Cold Table: cut honeydew 53°F, cut cantaloupe 52°F, cut watermelon 52°F, yogurt 52°F, hard boiled eggs 50°F (see Violation 19A) Prep Cooler: butter 41°F, 40°F ambient air temperature 2 Door Freezer: Frozen 1 Door Cooler: butter 58°F, cream cheese in between packages 60°F, 58°F ambient air temperature Walk In Cooler: cut watermelon 41°F, cooked pasta 42°F Walk In Freezer: 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.
Kettle: oatmeal 147°F Steam table: rice 166°F, eggs 145°F, burritos 145°F
- Information: Dishwashing Methods:
High temperature dish machine: 178°F at plate level Sanitizing buckets: 200 ppm quaternary ammonium Quaternary ammonium test kit available Handwashing sinks 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.'
- Information: Notes/Recommendations:
Ensure all required foods are date marked, including salsa.
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05/29/2015 | Semi Annual Food | 92 |
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