- Critical: Potentially Hazardous Food (Ti
- Comment:
- BOX NO. 2 REACH-IN COOLER (RIC) HAD SUGAR-FREE CHEESECAKE AT 41 F. BOX NO. 2 RIC NOW IN COMPLIANCE. BOX NO. 10 REACH-IN COOLER HAD SLICED TOMATOES AT 48 F. THIS COOLER IS STILL NOT KEEPING CONTENTS AT 41 F OR COLDER.
- 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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04/28/2014 | Follow-up |
- Critical: Mechanical Warewashing Equipme
- Comment:
- DISHWASH MACHINE FINAL RINSE TEMPERATURE WAS ADJUSTED AND NOW PROVIDES A SANITIZING RINSE OF 165 F OR HIGHER. ITEM CORRECTED.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE FOLLOWING TEMPERATURES WERE MEASURED DURING THE APRIL 23 2014 FOLLOW-UP VISIT: A) SALAD BAR: COTTAGE CHEESE AT 35 F. CORRECTED. B) BOX NO. 7 COOLER: UNABLE TO LOCATE A BOX NO. 7 COOLER C) COOKED ROLL-IN REFRIGERATOR: PASTA SHELLS AT 41 F. CORRECTED. D) BOX NO. 10 AND NO. 2 REACH-IN COOLERS (SAME UNIT): THESE WERE OUT OF COMMISSION AT TIME OF FOLLOW-UP AND ARE BEING SERVICED. WILL REVISIT TO CHECK TEMPERATURES HERE IN 10 DAYS OR LESS.,
- 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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04/23/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- THE WATERLINE TO THE GARBORATOR IN THE SCRAPPING AREA IS EQUIPPED WITH AN ATMOSPHERIC VACUUM BREAKER (AVB) THAT IS MISSING ITS VENT CAP. REPLACE THE MISSING VENT CAP/DUST COVER.
- 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: Food Labels
- Comment:
- UNLABELED CONTAINER OF SALAD DRESSING IN REACH-IN COOLER WAS LABELED AT MY DIRECTION. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Mechanical Warewashing Equipme
- Locations:
- in the Dish machine
- Comment:
- THE FINAL SANITIZING RINSE OF THE DISHWASH MACHINE DID NOT REACH THE REQUIRED 165 F FOR A HOT WATER SANITIZING MACHINE. SERVICE DISH WASH UNIT TO PROVIDE A FINAL RINSE OF AT LEAST 165 F.,
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SERVICE THE FOLLOWING COLD FOOD HOLDING UNITS THAT WERE NOT KEEPING CONTENTS COLDER THAN 41 F: A) SALAD BAR COLD HOLDING BINS (CHICKEN STRIPS AT 48.5 F.) B) BOX NO. 7 COOLER (HAM AT 45.5 F AND TURKEY AT 47.6 F) C) COOKED ROLL-IN REFRIGERATOR (RAW CHICKEN 46 F.) D) BOX NO. 10 AND NO.2 REACH-IN COOLERS (SLICED TURKEY AT 50 F AND 53 F.) ALSO DISCARD POTENTIALLY HAZARDOUS FOODS IN THESE UNITS AT END OF DAY., ,
- 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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04/14/2014 | Routine Inspection |
| No violation noted during this evaluation. | 10/11/2013 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- WATTS 008 PVB'S HAVE BEEN INSTALLED AND TESTED ON HOT AND COLD LINES SERVING KETTLE SPRAYERS.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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05/20/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SLICED LUNCH MEATS 39F. LOCATED IN SERVICE AREA OF KITCHEN.
- 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)
|
05/10/2013 | Follow-up |
| No violation noted during this evaluation. | 10/04/2012 | Routine |
| No violation noted during this evaluation. | 03/14/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/18/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/11/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/10/2010 | Routine Inspection |
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED 2 FOIL WRAPPED TURKEY BREASTS IN A BAKING PAN COVERED TIGHTLY WITH PLASTIC WRAP AT 190F IN THE WALK-IN COOLER. FOODS MUST BE COOLED WITHIN THE FOLLOWING TIME FRAMES TO PREVENT THE GROWTH OF ILLNESS CAUSING BACTERIA: -FROM 135F TO 70F WITHIN 2 HOURS -FROM 70F TO 41F IN AN ADDITIONAL 4 HOURS FOODS CANNOT COOL WITHIN THE REQUIRED TIME FRAMES UNLESS EFFECTIVE COOLING METHODS ARE USED AS DESCRIBED ABOVE. UTILIZE EFFICIENT COOLING METHODS TO COOL THE TURKEY BREASTS.
- 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
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02/10/2010 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- Dish washing Area
- Problems:
- Not provided on Mop sink with hose
- Corrections:
- Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
- Comment:
- OBSERVED THE SPRAY NOZZLE SHUT OFF VALVE LEFT ON 2 HOSES IN THE WARE WASHING AREA. WHEN A HOSE NOZZLE OR OTHER SHUT OFF VALVE IS LEFT ON A HOSE WHEN NOT IN USE, CONSTANT PRESSURE IN THE HOSE LINE CAN EVENTUALLY CAUSE THE BACK FLOW PREVENTION DEVICE TO FAIL WHICH PUTS THE POTABLE WATER SUPPLY AT RISK OF CONTAMINATION. REMOVE HOSE NOZZLES FROM HOSES AFTER USE TO PROTECT THE WATER SUPPLY. CORRECTED DURING INSPECTION BY REMOVING THE HOSE NOZZLES.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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08/13/2009 | Routine Inspection |
| No violation noted during this evaluation. | 02/18/2009 | Routine Inspection |
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