- 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 a steam table with cooked eggs and hash browns at 105 F during the inspection. The operator states that these items were made 30 minutes prior to the inspection. Ensure the steam table is heated prior to holding food. CORRECTION: The facility has a breakfast that lasts less then 4 hours. These items will be discarded at the end of breakfast.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Observed the facility without test strips. Ensure the facility has test strips at all times to verify equipment is properly functioning and the sanitizer is a appropriate levels.
- 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.
Prep Top: 40 F Prep Top with drawers: 43 F Glass Door Cooler: 39 F 2 Door Glass Door Cooler: 39 F 2 Door True Cooler: 41 F Freezer: Frozen White Domestic Cooler: 41 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.
Steam Table: 135 -150 F
- Information: Dishwashing Methods:
118 F with 100 ppm Chlorine. Sanitizer 50 ppm Chlorine.
- 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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02/11/2016 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed cooked macaroni noodles at 50 F in the prep top drawers. The noodles were made the night prior. CORRECTION: Discarded during the inspection. It is recommended that the facility place any foods that are cooling in the rear refrigeration units. These untils have the capacity to keep up with cooling foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed the facility with raw wood exposed in areas throughout. Ensure this wood is painted or sealed.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Observed the facility without test strips to test the chlorine sanitizer. Please provide.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed floor patches missing in the rear of the facility. These areas are no longer easily cleanable.
- 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.
Single Door Ture: Dressing 36 F Prep Top with drawers: Mac Salad 43 F Prep Top with Doors: 43 F White Cooler: Milk 43 F 2 Door Glass Door Cooler: 38 F 2 Door True: 40 F 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.
Steam Table: Hashbrown 135 F; Pork 180 F
- Information: Dishwashing Methods:
Dishwashing machine 120 F with 100 ppm Chlorine.
- 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:
Observed the operation of this facility expanding into the rear storage area with extra refrigeration. Ensure no food preparation activities are being conducted in this area.
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08/04/2015 | Semi Annual Food | 92 |
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