- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s) floor
- Corrections:
- Keep clean.
- Comment:
- Standing water in corner of walk in cooler (near kegs). Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- chemical sanitizing dishmachine
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Build up, food debris on top of dishmachine. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/29/2015 | Routine |
- Clean Condition
- Items:
- Employee clothing apron
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- COOK LINE EMPLOYEE OBSERVED WEARING APRON HEAVILY SOILED WITH GREASE/FOOD DEBRIS. FOOD EMPLOYEES SHALL WEAR CLEAN CLOTHING TO PREVENT THE CONTAMINATION OF FOOD AND FOOD ITEMS.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- SEVERAL DOOR SEAL GASKETS ON THE PREP LINE COOLER DOORS OBSERVED TO BE IN POOR CONDITION. REPLACE DAMAGED GASKETS WITH SMOOTH, EASILY CLEANABLE GASKETS.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- SOUP SPOONS OBSERVED STORED IN STILL, ROOM TEMPERATURE WATER IN THE SERVER AREA. STORE SCOOPS IN RUNNING WATER SUCH AS AT A DIPPER WELL OR IN A CLEAN, DRY CONTAINER. TO PREVENT THE GROWTH OF BACTERIA, DO NOT STORE UTENSILS IN STILL, ROOM TEMPERATURE WATER.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 1. EXTERIOR OF THE MICROWAVE OVEN IN THE SERVER AREA OBSERVED SOILED 2. THE UNDERSIDE OF THE SHELVES THAT ARE POSITIONED ABOVE THE MAX INDUCTION UNITS OBSERVED TO BE SOILED WITH ACCUMULATED GREASE/DEBRIS. KEEP NON-FOOD CONTACT SURFACES CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/28/2014 | Routine |
| No violation noted during this evaluation. | 01/15/2014 | Routine |
| No violation noted during this evaluation. | 07/15/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED FOOD DEBRIS ON THE BLADES OF 5 VEGETABLE CHOPPERS ON THE STORAGE SHELF IN THE PREP AREA AND ON THE CAN OPENER BLADE. CORRECTED AT TIME OF INSPECTION BY CLEANING THE NOTED AREAS.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED A WATER LEAK FROM THE SOUP HOT HOLDING UNIT. REPAIR.
- 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.
|
01/03/2013 | Routine |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Cookline (HOT)POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- PIC DISCARDED IT, COB OF CORN TESTED 109 F ON NORTH END
- 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)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- bar UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DISPENSING TONGS STORED UNDER CONTAINER OF LIME WEDGES
- 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
|
07/12/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- LONG BOARDS ARE CUT IN TWO AND ARE SMOOTH (THEY WERE SERVICED PROFESSIONALLY)
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
02/17/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Comment:
- BOARDS NOT SMOOTHED OR REPLACED YET, PLEASE CORRECT NO LATER THAN 3/1/2012 OR OFFICE CONSULTATION,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- CHICKEN, STEAK TESTED 41 F DEFROSTER WAS 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)
|
02/13/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- EIGHT BOARDS ALONG COOKLINE HAVE BECOME DEEPLY SCRATCHED POSSIBLY ONE SIDE OF ONE BOARD APPEARED RELATIVELY SMOOTH PLEASE SAND/PLANE DOWN OR REPLACE, ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW CHICKEN AT "CART" COOLER ON EAST SIDE OF COOLER TESTED 56 - 58 F PLEASE DIAL DOWN OR HAVE SERVICED IF NECESSARY TO MAINTAIN 41 F OR LOWER PRODUCT TEMPERATURES,
- 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)
|
02/02/2012 | Routine Inspection |
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- deep fryers ventilation hood
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Several missing filters in ventilation hood above deep fryers. Replace.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
08/08/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF DRIED FOOD DEBRIS ON THE CAN OPENER BLADE, ON THE UPPER PORTION OF THE BEVERAGE MIXER AT THE BAR, AND ON THE WEIGHING PLATE OF THE FOOD SCALE. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE CAN OPENER BLADE, THE BEVERAGE MIXER, AND THE FOOD SCALE NOW AND KEEP CLEAN. CORRECTED DURING INSPECTION BY CLEANING THE CAN OPENER BLADE, THE BEVERAGE MIXER, AND THE FOOD SCALE.
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE DID NOT WASH HANDS AND CHANGE GLOVES AFTER HANDLING THE SANITIZER DISPENSER HOSE AT THE MOP SINK BEFORE HANDLING FOOD. EMPLOYEES MUST WASH FOOD AFTER ANY CONTAMINATION OCCURS BEFORE CONTINUING TO WORK WITH FOOD. TRAIN ALL EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. CORRECTED DURING INSPECTION. EMPLOYEE WAS INSTRUCTED TO STOP WORKING WITH FOOD AND TO WASH HANDS AND CHANGE GLOVES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH SINK IN THE FOOD PREP AREA. CORRECTED DURING INSPECTION BY FREEING THE PAPER TOWEL DISPENSER JAM.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELD OR SHATTER RESISTANT LIGHT BULBS IN THE STORAGE ROOM WHERE DRY GOODS ARE STORED.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE DRAIN LINE FROM THE HAND WASH SINK ON THE COOK LINE OBSERVED LEAKING. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. REPAIR THE LEAKING DRAIN LINE AT THE HAND WASH SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/15/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- TODAY, (CUBED) STEAK IN UPPER PORTION OF UNIT 41 F SMALL POOL OF WATER IN BOTTOM OF SAID UNIT BOTTOM, OR REACH-IN SECTION, IS PHYSICALLY TIERED AND WATER IS ON BOTTOM OF LOWER TIER UPPER SECTION HAS DRAINAGE HOLE ON THE RIGHT HAND SIDE THAT GOES TO TUBE OR HOSE BEHIND "FALSE" WALL AND THE DRAINAGE OF THE BOTTOM APPARENTLY GOES BEHIND THE BACK OF THE INTERIOR UNDER CONDENSER AND IT EXITS OUT THE BOTTOM ON THE LEFT SIDE BELOW THEREFORE, ALTHOUGH UNABLE TO SAY FOR SURE BUT IT APPEARS THAT THE WATER MAY BE COMING FROM THE SMALL VISIBLE GAP BERRTWEEN THE GASKET AND THE DOOR HINGE(ES) MAY NEED ADJUSTMENT PLEASE CLOSELY MONITOR AND HAVE NEW (DRAINAGE PAN) PART INSTALLED ASAP
- 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)
|
09/27/2010 | Follow-up |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MAKER CLEAN RCP WAS FAXED TO WCHD OFFICE
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- 8/27/10 STEAK IN UPPER COMPARTMENT TESTED 45.3 F CHICKEN IN UPPER COMPARTMENT TESTED 41 F AND LOWER CHICKEN IN LOWER UNIT TESTED 41 F AND LOWER CHICKEN ON TOP WAS LIDDED, STEAK WAS NOT IN LOWER UNIT, OBSERVED FROSTING ON CONDENSER AND SMALL POOL OF WATER ON BOTTOM UNIT WAS SERVICED IMMEDIATELY AFTER ROUTINE INSPECTION AND IT STILL NEEDS ONE PART TO COMPLETE THE REPAIR PLEASE CLOSELY MONITOR THE UNIT AND CONSIDER USING ICE ON TOP OF THE STEAK UNTIL UNIT CAN HOLD THEM 41 F OR LOWER RCP WAS FAXED TO WCHD ***PLEASE CORRECT NO LATER THAN 9/26/10 OR OFFICE CONSULTATION WILL BE SCHEDULED***
- 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: Hot and cold holding
- Comment:
- 8/27/10 STEAK IN UPPER COMPARTMENT TESTED 45.3 F CHICKEN IN UPPER COMPARTMENT TESTED 41 F AND LOWER CHICKEN IN LOWER UNIT TESTED 41 F AND LOWER CHICKEN ON TOP WAS LIDDED, STEAK WAS NOT IN LOWER UNIT, OBSERVED FROSTING ON CONDENSER AND SMALL POOL OF WATER ON BOTTOM UNIT WAS SERVICED IMMEDIATELY AFTER ROUTINE INSPECTION AND IT STILL NEEDS ONE PART TO COMPLETE THE REPAIR PLEASE CLOSELY MONITOR THE UNIT AND CONSIDER USING ICE ON TOP OF THE STEAK UNTIL UNIT CAN HOLD THEM 41 F OR LOWER RCP WAS FAXED TO WCHD ***PLEASE CORRECT NO LATER THAN 9/26/10 OR OFFICE CONSULTATION WILL BE SCHEDULED***,
- 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)
|
08/27/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Cookline SCOOP(S)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- ICE CREAM SCOOP AND ITS BOWL SOILED AND WATER DRIPPING FROM WELL TAP PLEASE ALWAYS MAINTAIN A FLOW RATE WHICH ALLOWS FOR BREAKING PARTICLES FREE FROM UTENSILS, PIC SHUT OFF FLOW, RAN BOWL AND SCOOP THRU DISHMACHINE AND REINSTALLED BOTH WITH DISCUSSION TOGETHER WITH PERSONNEL TO MAINTAIN FLOW AT REQUIRED RATE
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL LEFT BLANK RISK CONTROL PLAN (RCP) WITH PIC PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Grill line POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN AND STEAK ON NORTH END "CRISPER" COOLER TESTED 45 - 47 F IN UPPER SECTION OBSERVED SOME FROSTING ON CONDENSER BELOW AND PIC STATED THAT A SERVICE REQUEST WAS PUT IN WITH MECHANICAL CONTRACTOR LEFT RCP WITH PIC PLEASE FILL OUT 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Grill line POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN AND STEAK ON NORTH END "CRISPER" COOLER TESTED 45 - 47 F IN UPPER SECTION OBSERVED SOME FROSTING ON CONDENSER BELOW AND PIC STATED THAT A SERVICE REQUEST WAS PUT IN WITH MECHANICAL CONTRACTOR LEFT RCP WITH PIC PLEASE FILL OUT 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)
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Improperly
- Comment:
- PORTIONED BAGS OF GRILLED ONIONS STORED IN DRAWER ON SOUTH END OF GRILL LINE TESTED 45 F DISCUSSION WITH STAFF REVEALED THAT COOKS MAY BE ASKED TO PERFORM MULTIPLE DUTIES WHICH DELAY THE PROCESS OF WIC REMOVAL (IN COOKED, GROUPS) TO PORTIONING THEN PLACEMENT IN DRAWER AND THEREBY BEING PLACED INTO A COOLER ABOVE 41 F PLEASE CONSIDER BRIEF PLACEMENT INTO WIC OR EVEN WALK IN FREEZER (WIF) AFTER PORTIONING AND PRIOR TO PLACEMENT IN DRAWER
- 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
|
08/17/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Cookline POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- GRILLED ONIONS AT STEAM TABLE ON EAST SIDE OF COOKLINE TESTED 102 - 104 F COOK FORGOT TO TURN HOT WATER FLOW ON, PIC DISCARDED AND HAD COOK TURN WATER ON
- 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)
|
02/22/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Chilis Grill & Bar, 15201 Trenton, Southgate, MI 48195 »