| No violation noted during this evaluation. | 05/15/2015 | Routine |
| No violation noted during this evaluation. | 10/31/2014 | Routine |
| No violation noted during this evaluation. | 04/24/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed chicken nuggets in the red hot holding unit at temperatures ranging from 113 degrees F up to 126 degrees F. Potentially hazardous foods must be held above 135 degrees F. Repair or replace the hot holding unit to provide food temperatures above 135 degrees F. The chicken nuggets were reheated in the kitchen Blodgett oven until they reached 180 degrees F before serving. Violation corrected.
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed chicken nuggets in the red hot holding unit at temperatures ranging from 113 degrees F up to 126 degrees F. Potentially hazardous foods must be held above 135 degrees F. Repair or replace the hot holding unit to provide food temperatures above 135 degrees F. The chicken nuggets were reheated in the kitchen Blodgett oven until they reached 180 degrees F before serving. Violation corrected.
- 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dust on inside of hood above the Blodgett ovens. Physical facilities must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dust on inside of hood above the Blodgett ovens. Physical facilities must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
|
10/28/2013 | Routine |
| No violation noted during this evaluation. | 01/17/2013 | Follow-up |
| No violation noted during this evaluation. | 11/01/2012 | Follow-up |
| No violation noted during this evaluation. | 10/23/2012 | Routine |
| No violation noted during this evaluation. | 06/11/2012 | Follow-up |
| No violation noted during this evaluation. | 05/25/2012 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHWASHER IS ACHIEVING TEMPERATURE TO PROPERLY SANITZE
- 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
|
02/09/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- ALL TEMPERATURES AT 41F OR BELOW
- 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: Methods-Hot Water and Chemical
- Comment:
- DISHWASHER IS NOT ACHIEVING TEMPERATURES TO ADEQUATELY SANITIZE, SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM
- 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
|
11/30/2011 | 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:
- DICED TOMATOES AT 52F, DICE TURKEY AT 47F, DICED HAM AT 46F AND EGG SALAD SANDWICH AT 46F MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW,
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISHWASHER IS NOT ACHIEVING TEMPERATURE REQUIRED TO MELT THERMOLABEL...WASH WATER AT 120F.......PROVIDE 160F WASH WATER AND 180F + FOR THE FINAL RINSE, ,
- 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
|
11/09/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(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:
- OBSERVED TRAY OF EGGS IN WALK-IN COOLER STORED ABOVE READY TO EAT FOODS. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. MOVE EGGS TO BOTTOM SHELF., CORRECTED. TRAY OF EGGS MOVED TO BOTTOM SHELF BELOW AND AWAY FROM READY TO EAT FOODS.
- 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
|
11/11/2010 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- The hot and cold handles on the hand sink next to the walk in cooler are very difficult to turn on, and water pressure is low. Repair handsink to provide easy handwashing.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/12/2009 | Routine Inspection |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- Observed a box of cream cheese with delivery date 5/28/08, and sell by date of 8/5/08. Do not keep foods past their consume by dates. Food was discarded at time of inspection. Corrected.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The dish machine leaks from the door, and the machine starts running while the door is still opened. This is dangerous because extremely hot water sprays out from the tank. Repair dish machine by the next routine inspection.
- 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.
|
11/10/2008 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- PIZZA IS AT 140F. RISK CONTROL PLAN HAS BEEN SUBMITTED. CORRECTED.
- 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:
- 1. DICED HAM AT SERVING LINE IS AT 41F. 2. TURKEY AT SERVING LINE IS AT 41F 3. 2-DOOR STAND UP REFRIGERATOR HAS NO POTENTIALLY HAZARDOUS FOOD INSIDE AIR TEMP IS AT 42F. DO NOT STORE POT. HAZ. FOOD INSIED UNTIL AIR TEMP HOLDS AT 38F.
- 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: Methods-Hot Water and Chemical
- Comment:
- DISH MACHINE HAS BEEN REPAIRED AND IS PROPERLY SANITIZING.
- 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
|
11/15/2007 | |
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