- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED: 1) BEER COOLER DOOR IS SPLITTING/DAMAGED. 2) CEILING IN MOP SINK ROOM IS LEAKING, WITH SEVERAL CEILING TILES DAMAGED. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/26/2015 | Routine |
| No violation noted during this evaluation. | 08/29/2014 | Routine |
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- reach-in cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AMBIENT AIR THERMOMETERS IN REACH IN COOLERS. LOCATE IN EASILY VISIBLE PART OF COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
01/31/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Pizza Topping Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED PEPPERONI, SAUSAGE, PIZZA CHEESE AT 49F IN TOP OF COOLER AND PEPPERONI AT 50F IN COOLER BOTTOM. HOLD AT OR BELOW 41F. HOUSE MADE FRENCH ONION DIP AT 48F. CORRECTED BY MOVING THE CHEESE THAT HAD BEEN DELIVERED WITHIN THE LAST COUPLE OF HOURS TO THE WALK IN COOLER AND DISPOSING OF THE REMAINDER. DO NOT USE COOLER FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED. THE COOK STATED WILL USE SMALL TOPPING BATCHES IN FULL ICE BATH UNTIL REPAIRED.
- 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)
|
07/22/2013 | Routine |
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