- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN NOODLE SOUP WAS 126F- 131F. HOLD SOUP AT/ABOVE 135F. CORRECTED BY DISCARDING THE SOUP.
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- REACH-IN COOLER AT FRONT HAD SPINACH AT 57F, LIQUID CHEESE 54F, PIZZA 56F. PREP COOLER TOP HAD SHREDDED LETTUCE AT 53F, SPINACH 47F. HOLD THESE ITEMS AT/BELOW 41F. CORRECTED BY MOVING FOODS TO ANOTHER COOLER TO HOLD AT 41F.
- 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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09/30/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- BOTH SOUPS OBSERVED AT 125F. HOLD SOUPS AT OR ABOVE 135F., CORRECTED BY REHEATING SOUPS TO 165F AND THEN HOLDING AT/ABOVE 135F.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED MEDICINES AND OTHER ITEMS WITH FOOD. STORE ELSEWHERE., CORRECTED BY STORING MEDS IN OFFICE.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
09/23/2013 | Routine |
| No violation noted during this evaluation. | 09/13/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- LIDDED CUPS WITH STRAWS OBSERVED
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- SANITATION RINSE RECOREDED BETWEEN 100-400PPM AS REQUIRED FOR QUAT SANITIZER/MANUFATURE'S SPECIFICATIONS
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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10/25/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR EMPLOYEE DRINKS........HALF DRANK WATER BOTTLE STORED AT PREP TABLE ..............NO TWIST CAP WATER OR BEVERAGE BOTTLES ....USE LIDDED CUPS WITH STRAWS SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM
- 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
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR EMPLOYEE DRINKS........HALF DRANK WATER BOTTLE STORED AT PREP TABLE ..............NO TWIST CAP WATER OR BEVERAGE BOTTLES ....USE LIDDED CUPS WITH STRAWS SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM,
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- SANITATION RINSE MEASURE BELOW 100PPM..........WATER OBSERVED LEAKING INTO SANITATION RINSE FILLING TO FLOOD PLANE AND DILUTING SANITZER.......MAINTAIN QUAT SANITATION RINSE 100-400PPM (MANUFACTURES SPEC)........DISHWASHING STOPPED IN THE MIDDLE OF PROCESS FOR CUSTOMER SERVICE. ENSURE SANITZER CONCENTRATION IS INCREASED BEFORE RESUMING TASK.....CORRECTED DURING THE INSPECTION BY OPERATOR.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- SANITATION RINSE MEASURE BELOW 100PPM..........WATER OBSERVED LEAKING INTO SANITATION RINSE FILLING TO FLOOD PLANE AND DILUTING SANITZER.......MAINTAIN QUAT SANITATION RINSE 100-400PPM (MANUFACTURES SPEC)........DISHWASHING STOPPED IN THE MIDDLE OF PROCESS FOR CUSTOMER SERVICE. ENSURE SANITZER CONCENTRATION IS INCREASED BEFORE RESUMING TASK.....CORRECTED DURING THE INSPECTION BY OPERATOR. ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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09/29/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED 2 WATER BOTTLES ON PREP TABLE. MUST USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE., CORRECTED. BOTTLES DISCARDED. PROPER BEVERAGE CONTAINERS WILL BE USED.
- 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
|
09/17/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/01/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED OPEN WATER BOTTLE AND OPEN ORANGE JUICE BOTTLE ON FOOD PREP, ALONG WITH ONE CUP WITH LID AND STRAW. EXPLAINED MUST USE CONTAINERS THAT PREVENT HANDS BEING CONTAMINATED BY HANDLING WHERE MOUTH CONTACTS. ENSURE EMPLOYEES USE CUPS WITH LIDS AND STRAWS. NO BOTTLES OR CANS ALLOWED. , CORRECTED. PERSON IN CHARGE DISCARDED BOTTLES AND TOLD EMPLOYEES THE PROPER BEVERAGE CONTAINERS. TRAIN ALL EMPLOYEES.
- 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
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- COOKED CHICKEN BREAST IN STEAM TABLE AT 100F TO 118F. EMPLOYEE STATED CHICKEN WAS REHEATED IN MICROWAVE TO 165F THEN PUT IN STEAM TABLE. PERSON IN CHARGE STATED SOMETIMES STEAM TABLE USED TO REHEAT ITEMS. SOUP IN STEAM TABLE BY HOT DOG ROLLERS STILL FROZEN AND WATER AROUND 90F. PERSON IN CHARGE STATED SOUP REHEATED IN STEAM TABLE. EXPLAINED IT MUST BE REHEATED TO 165F WITHIN 2 HOURS AND SOUP HAS ALREADY BEEN IN STEAM TABLE FOR 1 1/2 HOURS. STEAM TABLES SHALL NOT BE USED TO REHEAT ITEMS UNLESS PROPER TEMPERATURE CAN BE ACHIEVED WITHIN 2 HOURS., CORRECTED. CHICKEN WAS REHEATED IN MICROWAVE TO 165F AND TEMPS WILL BE TAKEN TO ENSURE IT STAYS AT LEAST 135F IN STEAM TABLE. SOUP WAS REHEATED IN MICROWAVE AS WELL TO 165F AND WILL BE HELD AT LEAST AT 135F IN STEAM TABLE.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- CORRECTED. PERSON IN CHARGE MOVED ITEMS TO COAT RACK. , COATS AND HATS OBSERVED HANGING ON SHELVING UNITS WITH FOOD AND SINGLE SERVICE ITEMS. STORE ITEMS AWAY FROM FOOD AND EQUIPMENT - USE COAT HOOKS.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
|
03/06/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CREAM SOUP AT 122F TO 126F. PERSON IN CHARGE STATED SOUPS GET REHEATED IN SAME UNIT AND THAT THEY HAVE BEEN HAVING A PROBLEM WITH THAT SIDE OF UNIT MAINTAINING TEMPERATURE. (OTHER SIDE SOUP WAS AT 160F). CHICKEN AT 116F TO 120F. PERSON IN CHARGE STATED CHICKEN IS TAKEN FROM THE COOLER AND PUT IN STEAM TABLE. DISCUSSED CHICKEN MUST BE HELD COLD AT 41F OR BELOW AND COOKED TO ORDER, OR IF PUT IN STEAM TABLE THEY MUST BE REHEATED TO 165F FOR 15 SECONDS AND THEN PUT IN STEAM TABLE AND HELD AT 135F OR ABOVE. STEAM TABLE IS NOT TO BE USED AS COOKING/REHEATING EQUIPMENT. ,
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BACK AREA HANDSINK DID NOT HAVE PAPER TOWEL. PROVIDE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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09/23/2008 | Routine Inspection |
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