| No violation noted during this evaluation. | 04/08/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Front counter
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PAN OF HOT DOGS AT 59F ON COUNTER AFTER PREPPING., POTENTIALLY HAZARDOUS FOODS DISCARDED.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- beneath the Drink station
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- SLUSH/ DRINK MIX STORED WITH CHEMICALS INSIDE CABINET BENEATH THE DRINK STATION., CHEMICALS STORED AWAY FROM FOODS AND EQUIPMENT.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- handsink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDSINK FAUCET HANDLE DRIPS WHEN WATER IS RUNNING.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/11/2014 | Routine |
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- AFTER USE, MOPS SHALL BE PLACED IN A POSITION THAT ALLOWS THEM TO AIR DRY WITHOUT SOILING WALLS, EQUIPMENT OR SUPPLIES. OBSERVED A WET MOP IN THE TOP PORTION OF THE MOP BUCKET. HANG MOP TO DRY WHEN NOT IN USE.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS OR HAIR NETS TO EFFECTIVELY KEEP HAIR FROM CONTACTING FOOD. OBSERVED BOTH EMPLOYEES TO BE WEARING VISORS ONLY. VISORS CAN ONLY BE WORN IN COMBINATION WITH A HAIR NET, OR A CAP OR HAIR NET ALONE MAY BE WORN. PROVIDE PROPER HAIR RESTRAINTS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
04/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 05/05/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/05/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- HOT DOGS MARKED WITH DISCARD DAT OF 11-20-09, PACKAGE OPENED ON 11-14-09. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
11/16/2009 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- HOT DOGS OPENED TODAY, 11-3, MARKED TO EXPIRE ON 11-10. FOODS MUST BE USED WITHIN 7 DAYS, WHICH INCLUDES THE DAY THEY WERE OPENED AS DAY ONE, EXPIRATION DAY SHOULD BE 11-9. WHEN MARKING EXPIRATION DATES, COUNT SIX DAYS AFTER THE OPENING DATE TO DETERMINE DATE OF EXPIRATION. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT NOVEMBER 13, 2009 TO VERIFY COMPLIANCE.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- HOT DOGS OPENED TODAY, 11-3, MARKED TO EXPIRE ON 11-10. FOODS MUST BE USED WITHIN 7 DAYS, WHICH INCLUDES THE DAY THEY WERE OPENED AS DAY ONE, EXPIRATION DAY SHOULD BE 11-9. WHEN MARKING EXPIRATION DATES, COUNT SIX DAYS AFTER THE OPENING DATE TO DETERMINE DATE OF EXPIRATION. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT NOVEMBER 13, 2009 TO VERIFY COMPLIANCE.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
11/03/2009 | Routine Inspection |
| No violation noted during this evaluation. | 05/05/2009 | Routine Inspection |
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