- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection facility is using time as a public health control until they receive a new refrigerator. Observed food marked with the time it is to be placed out and discarded. Written procedures provided. 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)
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03/16/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection hard boiled eggs and yogurt holding at 50 F. All potentially hazardous cold food shall be held at 41 F. Correct repair/replacing cooler so that it is holding all potentially hazardous cold food at 41 F or below. Yogurt has been in cooler for about 2 hours and eggs have been in cooler for about an hour. Remove food for rapid cooling or discard food in 4 hours. A follow up will occur in about 10 days. This is a repeat violation fill out risk control plan and submit. If violation is not corrected at the follow up inspection an office consultation may occur. ,
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- Observed at time of inspection egg and sausage patties thawing at room temperature. Food must be thawed one of three ways: 1. As part of the cooking processes from frozen to fully cooked 2. Under temperature control such as a reach in or walk in cooler, held at 41 F or below. 3. Completely submerged under running water no hotter then 70 F. Correct by changing thawing processes to one of the three ways listed above. Correct immediately a follow up will occur at the next routine inspection.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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02/25/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection cooler has been removed from the facility. Establishment is waiting for a new refrigerator for hard boiled eggs, yogurt and cream cheese. List items are not being served until refrigerator arrive's. 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)
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09/27/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection reach in cooler holding hard boiled eggs at 50 F, yogurt, butter and cream cheese at 48 F. Correct by holding potentially hazardous cold food at 41 F or below. Correct immediately discard all potentially hazardous cold food that has been held longer then 4 hours and repair cooler. A follow up will occur in about 10 days.,
- 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)
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08/26/2014 | Routine |
- Critical: Backflow Prevention Device, De
- Comment:
- OBSERVED ATMOSPHERIC VACUUM BREAKER CORRECTLY INSTALLED ON Y SPLITTER AT MOP SINK. CORRECTED.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
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03/10/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Installed
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- Observed Y splitter shut off valve down stream of atmospheric vacuum breaker at mop sink. Atmospheric vacuum breaker is not designed to be under pressure. Correct by providing an atmospheric vacuum breaker down stream of Y splitter shut off valve correct immediately a follow up will occur in bout 10 days. ,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed in reach in cooler open packages of hard boiled egg, sausage patty's, pre-made omelets without date marks. Corrected at time of inspection, date marks were provided.
- 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
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02/27/2014 | Routine |
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