- Critical: Time as a Public Health Contro
- Comment:
- A WRITTEN PROCEDURE FOR USING TIME AS PUBLIC HEALTH CONTROL FOR HOT AND COLD HOLDING HAS BEEN PROVIDED. CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
08/29/2014 | Follow-up |
- Critical: Time as a Public Health Contro
- Comment:
- HOT DOGS ARE HELD AT 138 F AND DO NOT NEED A WRITTEN PROCEDURE. A WRITTEN PROCEDURE SHALL BE PROVIDED FOR THE FOLLOWING ITEMS: CUT LETTUCE, TOMATOES, AND MAYONNAISE. IF FRIES ARE MONITORED THROUGH TIME ONLY PROVIDE PROCEDURE FOR THAT AS WELL. RISK CONTROL PLAN PROVIDED.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
08/21/2014 | Follow-up |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- OBSERVED TIME MARKINGS FOR POTENTIALLY HAZARDOUS FOODS(PHF) THAT ARE BOTH HOT AND COLD HELD IN KITCHEN AREA. THERE WAS NO WRITTEN PROCEDURE INDICATING HOW FOOD TEMPERATURES BEING MONITORED. A WRITTEN PROCEDURE SHALL BE PROVIDED TO INDICATE THAT INITIAL TEMPERATURES FOR COLD HOLDING ARE 41 F OR LESS WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL. YOU MUST ENSURE THAT COLD HOLDING DOES NOT REACH 70 F, IF SO DISCARD IMMEDIATELY. WITH REGARDS TO HOT HOLDING YOU MUST MAKE SURE INITIAL TEMPERATURES ARE 135 F OR HIGHER AND DISCARD IN 4 HOURS. PROVIDE WRITTEN PROCEDURE. FOLLOW UP WITHIN 10 DAYS., ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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08/04/2014 | Routine |
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- WHILE TESTING THE WASH MACHINE'S SANITIZING WATER, THE CONCENTRATION IN MG/L WAS TESTED USING THE INCORRECT TEST STRIPS. QUAT STRIPS WERE USED INSTEAD OF CHLORINE STRIPS. CONCENTRATION OF THE SANITIZING SOLUTION SHALL BE ACCURATELY DETERMINED USING A TEST KIT OR DEVICE. USE APPROPRIATE TEST STRIPS FOR TESTING ACCURATE CONCENTRATION IN MG/L OF SANITIZING SOLUTION. EDUCATED PERSON-IN-CHARGE (PIC) ON USING APPROPRIATE TEST KIT FOR TESTING SANITIZING SOLUTION IN MG/L. CORRECTED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- DUMPSTER LIDS WERE OPEN. RECEPTACLES AND WASTE HANDLING UNITS FOR REFUSE,RECYCLABLES AND RETURNABLES SHALL BE KEPT COVERED WITH TIGHT FITTING LIDS IF KEPT OUTSIDE. CLOSE LIDS. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED NON FUNCTIONING EQUIPMENT SUCH AS COKE MACHINE IN LOBBY AND ICE MACHINE STORE INSIDE RESTAURANT. PHYSICAL FACILITIES SHALL BE IN GOOD REPAIR. REMOVE EXCESSIVE NON FUNCTIONING EQUIPMENT AS SOON AS POSSIBLE. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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08/14/2013 | Routine |
| No violation noted during this evaluation. | 08/27/2012 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed two of three food employee performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee practice 20 second hygienic hand washing
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Locations:
- prep station cooler food prep area
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed no time marks nor written procedure while using time as a public health control to limit organisms of public health interest for sliced tomatoes @ 63*F, provide both. CORRECTION MADE: Observed time marked tomatoes and a written procedure. Time is used as a public health control to limit the growth of organisms of public health interest for tomato slices. Time is marked when a tray of tomato slices are removed from temperature control. Then the tray of tomato slices are discarded after 4 hours, after 6 hours if not exceeding 70*F.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Employee(s) food prep area
- Problems:
- Below 50 ppm And/or water temperature less than 100 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed wiping towels stored in less than 10 ppm chlorine sanitizer solution for the service line and for the lobby table. Correction Made: Observed fresh mix of chlorine sanitizer solution @ 100 ppm for the wet storage of wiping towels in between use.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-103.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
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08/22/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY NOT STORING ANY PHF IN THE WALK-IN COOLER. ALL FOOD STORED IN OTHER COOLERS OR FREEZERS THAT ARE HOLDING FOOD BELOW 41F. THE COOLER REPAIR TECHNICIAN IS AT FACILITY AT TIME OF THIS VISIT AND IS SERVICING WALK-IN COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Reheating for Hot Holding
- Comment:
- CORRECTED BY HEATING HOT DOGS FOR IMMEDIATE SERVICE AND ELIMINATING HOT-HOLDING STEP. HOT DOGS ARE HEATED ON ROLLER GRILL TO 150F+
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY NOT STORING ANY PHF IN THE WALK-IN COOLER. ALL FOOD STORED IN OTHER COOLERS OR FREEZERS THAT ARE HOLDING FOOD BELOW 41F. THE COOLER REPAIR TECHNICIAN IS AT FACILITY AT TIME OF THIS VISIT AND IS SERVICING WALK-IN COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Reheating for Hot Holding
- Comment:
- CORRECTED BY HEATING HOT DOGS FOR IMMEDIATE SERVICE AND ELIMINATING HOT-HOLDING STEP. HOT DOGS ARE HEATED ON ROLLER GRILL TO 150F+
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
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08/25/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1. HOT DOGS IN FRONT PREP COOLER OBSERVED AT 48-51 DEGREES F. EMPLOYEE STATES THESE DOGS WERE JUST BROUGHT FROM WALK-IN COOLER. 2. CASES OF HOT DOGS IN THE WALK IN COOLER OBSERVED AT 48-49F. WALK IN COOLER AIR TEMPERATURE OBSERVED AT 44F. 3. SLICED TOMATOES IN THE FRONT PREP COOLER AND THE WALK-IN COOLER OBSERVED AT 48F. EMPLOYEES STATE TOMATOES WERE JUST SLICED. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ALL HOT DOGS THAT HAVE BEEN ABOVE 41F FOR MORE THAN 4 HOURS OR ANY UNKNOWN PERIOD OF TIME. STORE REMAINING HOT DOGS IN ANOTHER COOLER OR FREEZER THAT IS HOLDING FOOD AT PROPER TEMPERATURES. MOVE THE SLICED TOMATOES FROM THE WALK-IN COOLER TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. SERVICE WALK-IN COOLER AND DO NOT USE TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL ABLE TO HOLD FOOD AT 41F OR BELOW. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- FULLY COOKED HOT DOGS THAT ARE HEATED AND HELD HOT BEFORE SERVICE OBSERVED HEATED TO ONLY 105-110F ON ROLLING GRILL BEFORE PLACING IN HOT HOLDING UNIT. HOT DOGS REACH 120-125F IN THE HOT HOLDING UNIT. EMPLOYEES STATE THAT HOT DOGS ARE MICROWAVED BEFORE SERVING. FULLY COOKED POTENTIALLY HAZARDOUS FOODS THAT ARE COLD AND REHEATED BEFORE BEING HELD HOT MUST BE HEATED TO 140F FOR AT LEAST 15 SECONDS AND THEN HELD AT 135F OR ABOVE. LEAVE HOT DOGS ON ROLLING GRILL LONGER OR USE OTHER MEANS TO HEAT HOT DOGS TO 140F BEFORE HOLDING AT 135F OR GREATER. THE HOT HOLDING UNIT IS NOT GOING TO HEAT HOT DOGS TO A HIGH ENOUGH TEMPERATURE ALTHOUGH IT WILL HOLD PROPERLY HEATED HOT DOGS AT THE PROPER TEMPERATURE. MODIFY PRACTICES. USE PROBE THERMOMETER TO ENSURE THAT HOT DOGS REACH 140F BEFORE PLACING IN HOT HOLDING UNIT. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- WALK-IN COOLER AIR TEMPERATURE OBSERVED AT 44F. ICE OBSERVED ON CONDENSER COILS. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. REPAIR WALK-IN COOLER AND DO NOT USE TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL ABLE TO HOLD FOOD AT 41F OR BELOW.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1. HOT DOGS IN FRONT PREP COOLER OBSERVED AT 48-51 DEGREES F. EMPLOYEE STATES THESE DOGS WERE JUST BROUGHT FROM WALK-IN COOLER. 2. CASES OF HOT DOGS IN THE WALK IN COOLER OBSERVED AT 48-49F. WALK IN COOLER AIR TEMPERATURE OBSERVED AT 44F. 3. SLICED TOMATOES IN THE FRONT PREP COOLER AND THE WALK-IN COOLER OBSERVED AT 48F. EMPLOYEES STATE TOMATOES WERE JUST SLICED. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ALL HOT DOGS THAT HAVE BEEN ABOVE 41F FOR MORE THAN 4 HOURS OR ANY UNKNOWN PERIOD OF TIME. STORE REMAINING HOT DOGS IN ANOTHER COOLER OR FREEZER THAT IS HOLDING FOOD AT PROPER TEMPERATURES. MOVE THE SLICED TOMATOES FROM THE WALK-IN COOLER TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. SERVICE WALK-IN COOLER AND DO NOT USE TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL ABLE TO HOLD FOOD AT 41F OR BELOW. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- FULLY COOKED HOT DOGS THAT ARE HEATED AND HELD HOT BEFORE SERVICE OBSERVED HEATED TO ONLY 105-110F ON ROLLING GRILL BEFORE PLACING IN HOT HOLDING UNIT. HOT DOGS REACH 120-125F IN THE HOT HOLDING UNIT. EMPLOYEES STATE THAT HOT DOGS ARE MICROWAVED BEFORE SERVING. FULLY COOKED POTENTIALLY HAZARDOUS FOODS THAT ARE COLD AND REHEATED BEFORE BEING HELD HOT MUST BE HEATED TO 140F FOR AT LEAST 15 SECONDS AND THEN HELD AT 135F OR ABOVE. LEAVE HOT DOGS ON ROLLING GRILL LONGER OR USE OTHER MEANS TO HEAT HOT DOGS TO 140F BEFORE HOLDING AT 135F OR GREATER. THE HOT HOLDING UNIT IS NOT GOING TO HEAT HOT DOGS TO A HIGH ENOUGH TEMPERATURE ALTHOUGH IT WILL HOLD PROPERLY HEATED HOT DOGS AT THE PROPER TEMPERATURE. MODIFY PRACTICES. USE PROBE THERMOMETER TO ENSURE THAT HOT DOGS REACH 140F BEFORE PLACING IN HOT HOLDING UNIT. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- WALK-IN COOLER AIR TEMPERATURE OBSERVED AT 44F. ICE OBSERVED ON CONDENSER COILS. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. REPAIR WALK-IN COOLER AND DO NOT USE TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL ABLE TO HOLD FOOD AT 41F OR BELOW.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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08/11/2010 | Routine Inspection |
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- walk in freezer
- Comment:
- REPAIR LIGHT IN THE WALK-IN FREEZER.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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08/27/2009 | Routine Inspection |
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