- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot Water and Chemical
- Comment:
- Hot water sanitizing dishmachine reaching 160 F final rinse temp/180 F water temperature. VIOLATION CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Packaged and Unpackaged Food -
- Comment:
- Raw shell eggs stored on lowest shelf, below RTE foods. VIOLATION CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Preventing Contamination from
- Comment:
- New procedures in place for cooks and wait staff. Gloves, deli paper, & tongs set up in "expo" area. Leaf lettuce and tomato slices are wrapped in deli paper to allow wait staff to handle
- General violation description:
- 3-301.11 - parsley in shaker. VIOLATION CORRECTED.
|
04/17/2015 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies around the bar. Several seen walking on floor drain under sink. Remove pests from facility. WCHD will return within 7 to 10 days to ensure this violation is corrected.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- Hot temperature sanitizing dishmachine final rinse is not reaching 160 F surface temperature/180 F water temperature. Measured rinse temperature with irreversible temperature indicator and waterproof thermometer (reached 135.9 F)., This is a repeat Priority violation (P). PIC has opted to complete risk control plan instead of scheduling office consultation. Provide completed risk control plan at follow up inspection. Until machine properly sanitizes, all dishes must be manually sanitized using 3-compartment sink. WCHD will return within 7 to 10 days to ensure violation is corrected. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw shell eggs stored above vegetables and cheese in walk-in cooler. Raw foods must be stored on shelving top-to-bottom according to final cook temperature: cooked & ready-to-eat on top shelves
- General violation description:
- 3-302.11 - whole fish
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Food employees and servers handling ready to eat foods with bare hands: wait staff handling cooked potatoes and lettuce for burgers
- General violation description:
- 3-301.11 - cooks handling cooked sandwiches, bread, and bacon. Ready to eat foods must be handled using single service gloves, tongs, deli tissue, or other utensils., This is a Priority violation (P). Retrain personnel. WCHD will return within 7 to 10 days to ensure this violation is corrected.,
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Dry storage area
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Mortar and pestle in dry storage room is made of porous rock. Materials used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be must be durable, CORROSION-RESISTANT, and nonabsorbent
- General violation description:
- 4-101.11 - finished to have a SMOOTH, EASILY CLEANABLE surface
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Wait station
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Dirty, wet rags for spills sitting on counter at waitress area. Wet rags must be stored completely submerged in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/08/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Utensil Storage
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Utensils stored in soiled conditions in dirty drawer, and with car keys, pens, sharpies, pencils. Keep drawer clean, and keep non-food related items out of the drawer. Corrected by cleaning, and separating.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- The hot water sanitizing dish machine failed to reach 160f surface temp tested 3 times on a plate. Repair machine to sanitize properly at 160f minimum surface temp., Corrected by adjusting machine to sanitize as required.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Locations:
- oven (s)
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- The small cook line oven under the prep counter has excessive old blackened residue. Keep clean.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- dish washing area
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Employee drinking from uncovered cup while handling dishes. Provide lid and straw on cup.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in freezer
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Re-packaged food in rear of walk in freezer has ice condensate on packaging from dripping condenser. 1) Move food away from the drippage, or shield the food from the condensate. 2) Repair freezer to prevent dripping inside of freezer.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s) hot holding unit
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The McCall hot box doors do not seal. Repair the gaskets/doors to allow door to seal in order to protect food from falling temperatures. The walk in freezer condenser has an ice ball and is dripping. Repair to drain all condensate out of the freezer. See 4-601.11.
- 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.
|
09/29/2014 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- kitchen Utensil Storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- UTENSILS IN DRAWER IN KITCHEN, STORED WITH UNCLEAN ITEMS SUCH AS PAPERS, PIECES OF WOOD. CORRECTED BY CLEANING AND SEPARATING THE UTENSILS FROM UNCLEAN ITEMS.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
03/05/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED: ADULT MENUS HAVE ASTERISKS. CHILD MENU - STEAK NOT SERVED UNDERCOOKED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Cooling
- Comment:
- CORRECTED BY RAPIDLY COOLING COOKED FOOD USING AN ICE BATH TO 41F WITHIN PROPER TIME. OBSERVED SOUP COOKED TODAY AT 41F.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Comment:
- CORRECTED BY USING RAPID COOLING METHODS. EFFECTIVE ICE BATH PROCEDURE USED.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Hot Water and Chemical
- Comment:
- CORRECTED BY REPAIRING THE DISH MACHINE TO SANITIZE AT 160F SURFACE TEMP.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING IN STEAM TABLE AT/ABOVE 135F.
- 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)
|
10/11/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MENU LACKS DISCLOSURE ASTERISKS FOR STRIP STEAK ON LUNCH MENU AND BURGERS UNDER "BURGERS GONE WILD" SECTION OF MENU. THERE IS NO ADVISORY FOR STEAKS ON CHILD MENU. PROVIDE FULL MENU ADVISORIES WITHIN 10 DAYS.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED SOUP IN LARGE PLASTIC CONTAINERS AT 54F AND 50F. THE 54F BEAN SOUP WAS COOLING SINCE YESTERDAY - DISPOSE OF THAT SOUP - DO NOT SELL. THE 50F ONION SOUP COOLING TODAY - REHEAT TO 165F AND COOL RAPIDLY AS STATED.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- SOUP COOLED IN 5 GALLON PLASTIC CONTAINERS FIRST IN ICE BATH BUT NOT TO 41F, THEN COOLED IN WALK IN COOLER IN THE 5 GALLON CONTAINER. COOL USING RAPID COOLING METHODS SUCH AS: ICE WANDS, ICE BATH IN METAL CONTAINERS, SHALLOW METAL PANS, ICE AS INGREDIENT AS DISCUSSED.,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED POP SPRAY HEAD WITH BLACK DEBRIS. CLEAN., CORRECTED BY CLEANING. CLEAN AND SANITIZE DAILY.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE KITCHEN DISH MACHINE FAILED TO SANITIZE TESTED ON SMALL PLATE USING 4 RUNS. THERMOLABEL STRIP USED. REPAIR/REPLACE MACHINE TO HEAT SANITIZE PROPERLY AS STATED. SANITIZE CHEMICALLY UNTIL REPAIRED. COMPLETE RISK CONTROL PLAN.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED COOKED ONIONS IN BUTTER SAUCE AND JUICE HELD AT 90F AND 110F. HOLD AT OR ABOVE 135F. REPEAT VIOLATION - CORRECT IMMEDIATELY. THE FOOD WAS DISCARDED. COMPLETE RISK CONTROL PLAN.,
- 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)
|
09/18/2013 | Routine |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
09/04/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Beverage
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- COBRA TYPE BEVERAGE DISPENSER IS SOILED. , BEVERAGE DISPENSER IMMEDIATELY CLEANED UPON NOTIFICATION.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
02/13/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- RAW BEEF AND RAW CHICKEN IN THREE DOOR FLIP TOP COOLER WAS 41F.
- 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)
|
09/09/2011 | 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:
- THREE DOOR FLIP TOP COOLER ON MAIN LINE HAD RAW HAMBURGER AT 49F IN DRAWER, ALSO, ONE DOOR FLIP TOP IN WAITRESS STATION HAD MILK AT 49F. ALL THESE ITEMS WERE RETURNED TO WALK IN COOLER. STORE THESE ITEMS AT OR BELOW 41F. CORRECT CRITICAL VIOLATIONS WITH IN 10 DAYS. A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE. ,
- 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)
|
08/25/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- BEVERAGE DISPENSER NOZZLE BEHIND BAR IS CLEAN., BEVERAGE DISPENSER NOZZLE BEHIND BAR IS CLEAN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
02/25/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES SHALL BE CLEAN. CURRENTLY BEVERAGE DISPENSER NOZZLE WAS SOILED BEHIND BAR. CLEAN AND MAINTAIN., ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Containers Identified with Com
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- FOOD CONTAINERS SHALL BE LABELED WITH COMMON NAME OF FOOD. CURRENTLY THREE CONTAINER OF CORN MEAL AND SEASONINGS WERE NOT LABELED IN KITCHEN. PLEASE LABEL.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
|
02/23/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- A) ALL FOODS AT TOP OF GRILL R'R TESTED 41 F OR LOWER B) SCALLOPED POTATOES IN SMALL COOLER BEHIND ABOVE COOLER TESTED 41 F RCP APPROVED
- 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:
- loin STORED IN BOX TODAY TESTED OVER 135 F MANAGEMENT MAY IMPLEMENT "AU JUS" SYSTEWM WITH DEEPER PANS AND ADDED LIQUID TO MAINTAIN QUALITY AND FOOD SAFETY COMPLIANCE RCP APPROVED
- 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).
|
08/25/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A) DICED TOMATOES, PARMESAN (SHREDDED) CHEESE TESTED 44 - 45 F PLEASE ENSURE THAT UPPER SECTION OF RETARDER HAS ATTAINED TEMPERATURE PRIOR TO PLACEMENT OF PHF'S SO THAT THEY MAY BE KEPT 41 F OR LOWER PHF'S IN LOWER SECTION ALL TESTED 41 F AND LOWER B) "VEGGIE" BURGERS TESTED 50 F IN SMALL COOLER DIRECTLY BEHIND ABOVE COOLER APPEARS THAT STACK OF DISHES MAY IMPEDE AIR CIRCULATION PLEASE CLOSELY MONITOR LEFT BLANK RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- 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)
- Locations:
- HOT HOLDER POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- PORK LOINS STORED IN HOT HOLDER ON WESTERN SIDE OF GRILL LINE TESTED 77 - 78 F BAKED AND MASHED POTATOES TESTED OVER 135 F COOK EXPLAINED THAT THE LOINS ARE BROUGHT OUT FROM THE WALK IN COOLER AND HELD THERE UNTIL ORDERED PLEASE ALWAYS HEAT TO APPROPRIATE TEMPERATURE WITHIN TWO HOURS AFTER REMOVAL FROM WALK IN COOLER, THEN SERVE OR HOLD ABOVE 135 F LEFT RISK CONTROL PLAN (RCP) WITH PIC PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP ,
- 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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08/12/2010 | Routine Inspection |
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