- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
05/28/2015 | Routine |
| No violation noted during this evaluation. | 11/25/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2014 | Routine |
| No violation noted during this evaluation. | 11/27/2013 | Routine |
| No violation noted during this evaluation. | 09/04/2013 | 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:
- CUT LETTUCE AT 52F .....MAINTAIN 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: 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:
- PEPPERONI DATED 5-22....OTHER FOODS USE DISCARD DATE.......BE CONSISTENT......USE THE SAME METHOD RECOMMEND BOTH DATES: START AND END DATES IS BEST METHOD
- 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
|
05/28/2013 | Routine |
| No violation noted during this evaluation. | 11/28/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE SHREDDED AMERICAN CHEESE WAS AT 35.9F. THE TEMPERATURE OF THE SALAD BAR WAS LOWERED. VIOLATION HAD BEEN 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)
|
05/30/2012 | 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:
- The shredded American cheese in the salad bar was at 44.4f, eggs were at 53f and the meat was at 47f. The air temperature was 32f. potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored in the temperature danger zone of 41f-135f. The items were stored an hour ago. A follow up inspection will be conducted with in 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)
|
05/21/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/22/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/11/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/09/2010 | Routine Inspection |
| No violation noted during this evaluation. | 04/08/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- VISOR BEING WORN BY EMPLOYEE PREPARING FOOD. VISORS ARE NOT ACCEPTABLE. EMPLOYEES MUST WEAR HATS OR HAIR NETS WHEN PREPARING FOOD. CORRECTED AT TIME OF INSPECTION BY EMPLOYEE PUTTING ON A HAT CORRECTED
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
10/20/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- COUPLE OF DRINKING CUPS FOUND WITH NO LID OR STRAW. ALL EMPLOYEE DRINKING CUPS MUST HAVE A LID AND STRAW. CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY DISCARDING CUP. CORRECTED
- 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
|
04/09/2009 | Routine Inspection |
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