| No violation noted during this evaluation. | 04/29/2015 | Routine |
| No violation noted during this evaluation. | 10/24/2014 | Routine |
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Squeeze bottles of condiments not labeled. Label with common name.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
|
04/15/2014 | Routine |
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Several ceiling tiles missing in kitchen hallway. Replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/10/2013 | Routine |
| No violation noted during this evaluation. | 09/28/2012 | Routine |
| No violation noted during this evaluation. | 03/23/2012 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- KITCHEN EMPLOYEES WERE NOT WEARING HAIR RESTRAINTS TODAY, PROVIDE HATS OR HAIRNETS BY NEXT INSPECTION, MAKE SURE HAIR IS COVERED.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- THE HANDWASH SINK IN THE KITCHEN WAS BLOCKED TODAY WITH A BOARD PLACED ON TOP OF THE SINK AND STOVE TO HOLD PRESET LUNCH SERVING PLATES. DO NOT BLOCK HANDWASH SINK IN KITCHEN., LARGE BOARD WAS MOVED TODAY AND HANDWASH SINK WAS MADE ACCESSIBLE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
09/16/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/23/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/09/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Horizontal Cooler PHF
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A) SUB SANDWICH (HAM) TESTED 61 F IN CAMRO AND IN SERVING LINE WHICH BAGAN IMMEDIATELY AFTEWR TESTING THESE ARE BROUGHT OVER FROM NEXT DOOR AT APPROX 11 AM B) "SMILEY" POTATO TESTED 124 F THESE ALSO BROUGHT OVER IN CAMBRO BUT THEY ARE HELD HOT AT WARMER, SUBS THAT ARE FOR SECOND LUNCH THAT ARE IN CAMBRO WERE PLACED IN COOLER TODAY AND.THIS SHOULD BECOME A REGULAR PRACTICE RISK CONTROL PLAN (RCP) SUBMITTED,APPROVED THE WARMER SHOULD BE TURNED ON EARLIER THAN IS THE PRACTICE NOW OF TURNING ON AT TIME OF PLACEMENT THERE TO MAINTAIN AT 135 F AS REQUIRED
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOODS CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- , OPENED CAN OF APPLE SAUCE PLEASE IMMEDIATELY TRANSFER CONTENTS OF ALL CANNED GOODS TO CLEAN,FOOD-GRADE CONTAINER(S) TO PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION, CONTENTS TRANSFERRED TO BOWL AND FOIL PUT ON TOP AND PLACED IN COOLER
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
09/17/2008 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- MILK @ 40 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)
|
09/17/2007 | |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Horizontal Cooler PHF
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK TESTED 42.8 F MUST BE KEPT 41 F OR LOWER HAVE COOLER DIALED DOWN AND/OR SERVICED IMMEDIATELY,
- 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)
|
09/05/2007 | |
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