| No violation noted during this evaluation. | 05/22/2015 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Accumulation of dust, small desiccated flying insects in gas range drip pan and on gas piping leading into range (gas range is not in use). Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/31/2014 | Routine |
| No violation noted during this evaluation. | 05/02/2014 | Routine |
| No violation noted during this evaluation. | 10/25/2013 | Routine |
| No violation noted during this evaluation. | 10/12/2012 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- WHITE CHEST FREEZER HAS DAMAGED UNDER SIDE OF LID.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
04/23/2012 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- CURRENTLY WHITE CHEST FREEZER HAS DAMAGED GASKET AND UNDER SIDE OF LID. REPAIR
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
10/26/2011 | Routine Inspection |
- Critical:
- Comment:
- The display cooler was at 46f and the Chocolate milk was at 37f. The pressure gauges were adjusted. 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)
- Critical: Hot and cold holding
- Comment:
- The display cooler was at 46f and the Chocolate milk was at 37f. The pressure gauges were adjusted. 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)
|
10/27/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The drink (display) cooler #1 was at 49f and the low fat milk was at 44f and the chocolate milk was at 46f. As per the PIC they were stored this morning around 10 am. Discard all the potentially hazardous food that are above 41f and stored for more than 4 hours. 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)
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The drink (display) cooler #1 was at 49f and the low fat milk was at 44f and the chocolate milk was at 46f. As per the PIC they were stored this morning around 10 am. Discard all the potentially hazardous food that are above 41f and stored for more than 4 hours. 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The drink (display) cooler #1 was at 49f and the low fat milk was at 44f and the chocolate milk was at 46f. As per the PIC they were stored this morning around 10 am. Discard all the potentially hazardous food that are above 41f and stored for more than 4 hours. 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)
|
10/21/2010 | Routine Inspection |
- Critical:
- Comment:
- The sandwiches in both coolers were at 39.8 and 41 f respectively. The operator checks the temperatures of the sandwiches when they receive them. 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)
|
11/17/2009 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two cold holding display sandwich coolers were at 40f and 36f. The ham and cheese sandwiches in each of the coolers were at 47f and 44f respectively. They were placed around 9.00 am. Make sure you check the temperatures of the sandwiches before you store them in the coolers and also do not stack them. Potentially hazardous food shall be stored under 41f. Discard them at 1pm. A follow up inspection will be conducted with in 10 days. Make sure either they are below 41f or follow the method Time as a Public Health Control described under Rule 3-501.19. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two cold holding display sandwich coolers were at 40f and 36f. The ham and cheese sandwiches in each of the coolers were at 47f and 44f respectively. They were placed around 9.00 am. Make sure you check the temperatures of the sandwiches before you store them in the coolers and also do not stack them. Potentially hazardous food shall be stored under 41f. Discard them at 1pm. A follow up inspection will be conducted with in 10 days. Make sure either they are below 41f or follow the method Time as a Public Health Control described under Rule 3-501.19. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two cold holding display sandwich coolers were at 40f and 36f. The ham and cheese sandwiches in each of the coolers were at 47f and 44f respectively. They were placed around 9.00 am. Make sure you check the temperatures of the sandwiches before you store them in the coolers and also do not stack them. Potentially hazardous food shall be stored under 41f. Discard them at 1pm. A follow up inspection will be conducted with in 10 days. Make sure either they are below 41f or follow the method Time as a Public Health Control described under Rule 3-501.19. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two cold holding display sandwich coolers were at 40f and 36f. The ham and cheese sandwiches in each of the coolers were at 47f and 44f respectively. They were placed around 9.00 am. Make sure you check the temperatures of the sandwiches before you store them in the coolers and also do not stack them. Potentially hazardous food shall be stored under 41f. Discard them at 1pm. A follow up inspection will be conducted with in 10 days. Make sure either they are below 41f or follow the method Time as a Public Health Control described under Rule 3-501.19. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two cold holding display sandwich coolers were at 40f and 36f. The ham and cheese sandwiches in each of the coolers were at 47f and 44f respectively. They were placed around 9.00 am. Make sure you check the temperatures of the sandwiches before you store them in the coolers and also do not stack them. Potentially hazardous food shall be stored under 41f. Discard them at 1pm. A follow up inspection will be conducted with in 10 days. Make sure either they are below 41f or follow the method Time as a Public Health Control described under Rule 3-501.19. ,
- 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)
|
10/19/2009 | Routine Inspection |
| No violation noted during this evaluation. | 10/17/2008 | Routine Inspection |
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