| No violation noted during this evaluation. | 05/04/2015 | Routine |
| No violation noted during this evaluation. | 11/10/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection large amount of dust build up on hood filters. Correct by cleaning at a frequency able to prevent the build up of dust. Correct as soon as possible. A follow up will occur at the next routine inspection.
- 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.
|
05/16/2014 | Routine |
- Critical: Time as a Public Health Contro
- Comment:
- WRITTEN PROCEDURES IN PLACE
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
12/06/2013 | Follow-up |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
11/14/2013 | Routine |
| No violation noted during this evaluation. | 05/06/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- The individually portioned cheese containers were at 98f inside the Pretzel warmer. Hot potentially Hazardous Food shall be maintained above 135f. Toxin production or bacterial growth may occur if PHF is in the danger zone (41f-135f) for more than 4 hours. At the time of inspection it was reheated to 165f and were kept in the regular warmer. Violation was corrected at the time of inspection.
- 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)
|
10/12/2012 | Routine |
| No violation noted during this evaluation. | 04/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/05/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/05/2010 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- OVER 160 DEGREES ON UTENSILS AT DISHMACHINE. RINSE CYCLE IS ABOVE 180 DEGREES
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
10/27/2009 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- LESS THAN 160 DEGREES ON UTENSILS AT DISH MACHINE. FOR PROPER SANITATION UTENSILS MUST BE SANITIZED OVER 160 DEGREES. RINSE CYCLE MUST BE AT OR ABOVE 180 DEGREES TO GET UTENSILS ABOVE 160 DEGREES. RINSE CYCLE BELOW 180 DEGREES. CORRECT IMMEDIATELY ALL UTENSILS MUST BE SANITIZED IN SINK WITH SANITIZER UNTIL DISH MACHINE IS CORRECTED CORRECT IMMEDIATELY,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
10/14/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- RESURFACE/ REPAINT, OR REPLACE CHIPPING UTENSIL HOLDER HANGING UNIT THAT IS MOUNTED TO TABLE. NON FOOD CONTACT EQUIPMENT MUST NOT BE CHIPPING PAINT. RESURFACE BY NEXT ROUTING INSPECTION.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
10/20/2008 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- PROPER AIR GAP FOR SPRAY HOSE. NEW SPRING PROVIDED
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Hot and cold holding
- Comment:
- CREAMERS ARE NOW THE SHELF STABLE KIND
- 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)
|
10/22/2007 | |
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