- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Clean equipment and utensils shall be stored inverted. Observed clean forks, knifes, and spoons in the dish rack on table in the dining room. Observed various utensils in the kitchen such as spatulas and spoons that were stored with their food contact portions up. Store forks, knifes, spoons, and other utensils inverted with the handles facing up and the food contact surfaces facing down to prevent potential contamination.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees. Observed no hand washing signage in the unisex restroom. Place hand washing signage at all hand washing sinks.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light bulbs shall be shielded or coated, or shatter-resistant in areas where there is exposed food, clean equipment, and utensils. Observed missing light shields in the back hallway. Provide light shielding for all light fixtures.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities shall be maintained in good repair. Observed multiple missing and damaged floor tiles in back storage area where the stand up cooler and stand up freezer are located. Repair or replace damaged floor tiles.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/04/2015 | Routine |
- Surface Characteristics
- Items:
- Floor material(s) for construction
- Locations:
- kitchen floor
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Portion of floor tiles in back kitchen are worn(salad prep cooler area). Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/tile this portion of the floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
11/26/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Linen napkins on floor around laundry bag. Paper towels on floor around mop sink. Clean.
- 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.
- Surface Characteristics
- Items:
- Floor material(s) for construction
- Locations:
- kitchen floor
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Portion of floor tiles in back kitchen are worn(salad prep cooler area). Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/tile this portion of the floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
05/09/2014 | Routine |
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- kitchen prep table(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Several old cutting boards heavily scored. Dispose of.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
|
10/31/2013 | Routine |
- Critical: Hand Drying Provision
- Comment:
- CORRECTED BY PROVIDING CENTER PULL PAPER TOWELS IN THE DISPENSER AT THE HAND WASH SINK IN ADDITION TO THE FREE STANDING ROLL OF PAPER TOWELS
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
11/15/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- A) SALAD R'R SLICED TOMATOES 41 F B) DOUGH R'R DOUGH 41 F C) SANDWICH R'R CHICKEN 41 F
- 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)
|
10/30/2012 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- handsink paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PROVIDE "CENTER PULL" TOWELS FOR WALL DISPENSER OR INSTALL FREE STANDING DISPENSER(S),
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- cooler(s) RAW ANIMAL PRODUCT(S) OVER READY
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW CHICKEN OVER PEPPERONI IN VICTORY REACH IN, PIC MOVED THE CHICKEN
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep line cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A) SALAD RETARDER (R'R) BOLOGNA TESTED 54 F B) CHEESE TESTED 50 F IN DOUGH R'R C) SANDWICH R'R SLICED CHEESE TESTED 54 F (FOOD BELOW WAS 41 F AND LOWER) PLEASE FILL OUT AND SUBMIT RISK CONTROL PLAN FOR FOLLOW-UP PLEASE KEEP IN MIND THAT OVERSTOCKING MAY IMPEDE AIR FLOW,
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- SMALL FAN IN KITCHEN IS DUSTY PLEASE KEEP CLEAN TO HELP PREVENT DUST CONTAMINATION
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- FLOOR(S) FLOOR(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PLEASE REPAIR TO MAKE ENTIRE FLOOR EASILY CLEANABLE
- 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.
|
10/17/2012 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- I MKR CLEANED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- LASAGNA 41 F
- 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)
|
05/08/2012 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- RUST ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE (AVOID USE OF CHLORINE SANITIZER), AIR DRY, THEN REFILL
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep line cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED CHEESE ON TOP, LASAGNA TESTED 44 F PLEASE DIAL DOWN AND/OR HAVE SERVICED IF NECESSARY KEEP IN MIND THAT OVERSTOCKING MAY IMPEDE AIR FLOW
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- FLOOR(S) FLOOR(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PLEASE REPAIR PATCHES OF BARE FLOOR AS DISCUSSED TO ALLOW FOR ROUTINE MOPPING
- 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.
|
04/27/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE IN THE SANITIZE RINSE OF THE DISH MACHINE. THE MACHINE IS PUMPING BUT AIR IS PRESENT IN THE SANITIZER LINE. 50-100 PPM CHLORINE IS REQUIRED TO PROPERLY SANITIZE WARES. ADJUST/REPAIR MACHINE TO PROVIDE 50-100 PPM CHLORINE IN THE SANITIZE RINSE. CORRECTED DURING INSPECTION BY PRIMING THE SANITIZER PUMP UNTIL 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE. MACHINE APPEARS TO BE HOLDING SANITIZER PRIME.
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED 4 CHEMICAL SPRAY BOTTLES WITH FADED OR NO LABELS. CHEMICAL SPRAY BOTTLES MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. LABEL THE CHEMICAL SPRAY BOTTLES. CORRECTED DURING INSPECTION BY LABELING THE CHEMICAL SPRAY BOTTLES USING PERMANENT MARKER. RE-LABEL BOTTLES AS NEEDED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH SINK IN THE KITCHEN.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- KEEP SCOOP HANDLES OUT OF THE SUGAR, SALT, FLOUR, AND PARMESAN CHEESE.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- STORE WET WIPING CLOTHS SUBMERGED IN SANITIZER BETWEEN EACH USE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
10/13/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- READY TO EAT FOODS HANDLED WITH BARE HANDS. READY-TO-EAT FOODS MAY NOT BE HANDLED WITH BARE HANDS. USE GLOVES, DELI TISSUE, TONGS OR OTHER UTENSILS TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS SUCH AS SANDWICHES AND LEMON GARNISHES FOR BEVERAGES. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE WHO STATES HE WAS NOT AWARE OF THIS REQUIREMENT. GLOVES WILL BE WORN WHEN HANDLING READY-TO-EAT FOODS FROM THIS TIME ON.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED SEVERAL CHEMICAL SPRAY BOTTLES WITH NO LABELS OR WITH THE LABELS FADED/WORN OFF. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. LABEL THE CHEMICAL SPRAY BOTTLES WITH THE COMMON NAME OF THE CONTENTS. CORRECTED DURING INSPECTION BY LABELING THE SPRAY BOTTLES WITH PERMANENT MARKER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT THE KITCHEN HAND WASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PROVIDE SCOOPS WITH HANDLES FOR THE OLIVES, TARTAR SAUCE, AND BULK SALT TO PREVENT HAND CONTAMINATION WITH THE FOOD.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
04/20/2011 | Routine Inspection |
- Critical:
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- An employee placed a uncovered coffee cup on the food preparation table. It was discarded at the time of inspection and the violation was corrected. Cover the drink cups and place them in a safe place, so that an accidental spillage does not contaminate the food and food preparation areas.
- 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:
- An employee placed a uncovered coffee cup on the food preparation table. It was discarded at the time of inspection and the violation was corrected. Cover the drink cups and place them in a safe place, so that an accidental spillage does not contaminate the food and food preparation areas.
- 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
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Clean the can opener. It was washed in the dish washer at the time of inspection. Violation was corrected.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Clean the can opener. It was washed in the dish washer at the time of inspection. Violation was corrected.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/15/2010 | Routine Inspection |
- Critical:
- Items:
- Retail toxic material(s)
- Problems:
- Stored over/with Single-service/use items
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- The degreaser bottle and sanitizer bottle were stored on the food prep table. At the time of inspection they were stored on the floor away from the food prep table. Violation was corrected.
- General violation description:
- 7-301.11 - POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale 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
- Critical:
- Items:
- Retail toxic material(s)
- Problems:
- Stored over/with Single-service/use items
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- The degreaser bottle and sanitizer bottle were stored on the food prep table. At the time of inspection they were stored on the floor away from the food prep table. Violation was corrected.
- General violation description:
- 7-301.11 - POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale 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
- Critical:
- Items:
- Retail toxic material(s)
- Problems:
- Stored over/with Single-service/use items
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- The degreaser bottle and sanitizer bottle were stored on the food prep table. At the time of inspection they were stored on the floor away from the food prep table. Violation was corrected.
- General violation description:
- 7-301.11 - POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale 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
- Critical: Storage and Display, Separatio
- Items:
- Retail toxic material(s)
- Problems:
- Stored over/with Single-service/use items
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- The degreaser bottle and sanitizer bottle were stored on the food prep table. At the time of inspection they were stored on the floor away from the food prep table. Violation was corrected.
- General violation description:
- 7-301.11 - POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale 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
|
04/07/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- The cooler was at 40f and the turkey was at 41f. The cooler was recharged with refrigerant. 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)
|
10/23/2009 | 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 3 door in rail cooler was at 50f. The raw chicken was at 43.8 f and the cooked chicken was at 48f. Discard all the potentially hazardous food items stored in this cooler that were for more than 4 hours and stored above 41f. 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)
|
10/13/2009 | Routine Inspection |
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