- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially hazardous food held under refrigeration for longer than 24 hours must be marked to indicate the date prepared or the date by which the item must be consumed, sold or discarded Observed in the walk in cooler, raw meat (chicken, beef, pork, shrimp) and cut vegetables (broccoli, onions) without a date indicating when they were prepared. At time of inspection the manager notified the cooks to place a prepared date or date when items were received or thawedand placed into the walk in cooler.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Food must be protected from contamination by storing where it is not exposed to dust or other contamination. Observed on dry storage racks, dired rice in bins that are uncovered. Keep food covered to protect from possible contamination from other items on the racks.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
03/11/2015 | Routine |
| No violation noted during this evaluation. | 10/14/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed paper towel dispenser jammed in the employee restroom. Paper towels must be provided at all handsinks. The paper towel dispenser was repaired in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed temperature of the shrimp and chicken in the food prep cooler at 48 degrees F and the air temperature of cooler is 46 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Discard these foods after 4 hours in the temperature danger zone of 41-135 degrees 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)
|
10/02/2014 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED: CHOW MEIN NOODLES ARE NOW STORED IN STAINLESS STEEL POT, AND GROCERY BAGS ARE NO LONGER USED AS LIDS IN WALK-IN COOLER.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: WHITE INNER NOZZLES OF POP MACHINE ARE NOW CLEAN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED: SPROUTS WERE MARKED TO BE DISCARDED AT 4 HOURS, AND WERE ADDED TO THE TIME LOGS USED AS WRITTEN PROCEDURES FOR TIME ALONE AS A CONTROL.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
04/23/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- MATERIALS USED AS FOOD-CONTACT SURFACES MAY NOT ALLOW THE MIGRATION OF DELETERIOUS SUBSTANCES AND SHALL BE SAFE. OBSERVED CHOW MEIN NOODLES STORED IN PLASTIC GROCERY BAG ON PREP LINE IN KITCHEN. OBSERVED NON-FOOD APPROVED BAG IN CONTACT AND USED AS A COVERING FOR COOKED SHRIMP AND RICE NOODLES IN THE WALK-IN COOLER. USE ONLY FOOD-SAFE BAGS TO STORE FOOD IN AND TO COVER FOOD.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED WHITE INNER POP MACHINE NOZZLE IN WAIT STATION TO HAVE A BUILD-UP OF SOIL. CLEAN AND SANITIZE NOZZLES REGULARLY.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- IF TIME TEMPERATURE CONTROL IS USED UP TO A MAXIMUM OF 4 HOURS: 1) THE FOOD SHALL HAVE AN INITIAL TEMPERATURE OF 41F OR 135F. 2) THE FOOD SHALL BE MARKED WITH THE TIME THAT IS 4 HOURS PAST THE TIME WHEN FOOD IS REMOVED FROM 41F OR 135F. 3) THE FOOD SHALL BE COOKED, SERVED, OR DISCARDED WITHIN 4 HOURS FROM THAT TIME OBSERVED RAW SPROUTS HELD WITH TIME AS A CONTROL WITHOUT A WRITTEN PROCEDURE IN PLACE. WRITTEN PROCEDURES WERE IN PLACE FOR OTHER FOODS, BUT SPROUTS WERE NOT ON THE LIST. OWNER STATED THAT FOOD WAS PUT BACK INTO REFRIGERATION IF OUT LESS THAN 2 HOURS. MARK SPROUTS WITH TIME TO BE DISCARDED AND ADD TO TIME LOGS. DISCARD FOOD WITHIN 4 HOURS IF TIME ALONE IS USED AS A CONTROL. DO NOT PUT THESE FOODS BACK IN THE REFRIGERATOR.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. OBSERVED BUILD-UP OF SOIL UNDERNEATH COOK LINE AND PREP LINE ON FLOOR. CLEAN FLOORS REGULARLY (UNDERNEATH EQUIPMENT).
- 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.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- CLEANED AND SANITIZED EQUIPMENT SHALL BE STORED WHERE THEY ARE NOT EXPOSED TO CONTAMINATION. OBSERVED CLEAN DOUGH HOOK AND WHISK ATTACHMENTS STORED ON CARDBOARD NEAR EMPLOYEE BELONGINGS. PLACE EQUIPMENT ON AN EASILY CLEANABLE SURFACE AWAY FROM 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD AT LEAST 6 INCHES ABOVE THE FLOOR. OBSERVED BINS OF CHICKEN, BEEF, AND SHRIMP STORED ON THE FLOOR OF WALK-IN COOLER. STORE BINS OF FOOD 6 INCHES ABOVE THE FLOOR. CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- EQUIPMENT SHALL BE MAINTAINED IN A STATE OF REPAIR THAT MEETS REQUIREMENTS. OBSERVED BUILD-UP OF FROST IN REACH-IN FREEZER AT COOK LINE. MAINTAIN FREEZER SO THAT BUILD-UP OF FROST IS PREVENTED.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- CLOTHS FOR WIPING EQUIPMENT SURFACES SHALL BE HELD BETWEEN USES IN A SANITIZER SOLUTION OF APPROVED CONCENTRATION. OBSERVED CLOTHS NOT FULLY SUBMERGED IN SOLUTION, AND CHLORINE SANITIZER TESTED AT LESS THAN 10PPM. CHANGE SANITIZER AS OFTEN AS NEEDED TO MAINTAIN CHLORINE CONCENTRATION OF 50-100PPM, AND SUBMERGE CLOTHS IN SOLUTION. CORRECTED AT TIME OF INSPECTION.
- 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
|
04/02/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed walls behind the Hobart mixer with dried food debris on them. Physical facilities must be kept clean. Clean to sight and touch as needed.
- 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.
|
10/02/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW........ALSO OPERATOR STORES LETTUCE IN WALKIN COOLER TO HOLD AT 41F OR BELOW
- 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)
|
10/23/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MAINTAIN POTENTIALLY HAZAROUS FOODS SUCH AS CUT LEAFY LETTUCE AT 41F OR BELOW.......OPERATOR DISCARDED FOOD ITEM NOT 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)
|
10/04/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL FOODS PROERLY DATED
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
06/01/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / EADY TO EAT OR COOKED TO BE REHEATED ..........NO DATES ON COOKED PORK PULLED FROM FREEZER YESTERDAY AND COOKED PORK (2 CONTAINERS) STORED IN WALK IN COOLER.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS SEPARATE FROM OTHER RAW ANIMAL FOODS......RAW BEEF MIXED WITH RAW CHICKEN IN WALK IN COOLER.......CORRECTED AT VISIT BY PROVIDING SEPARATE AREA ON SHELF BOTTOM SHELF FOR THE RAW CHICKEN AND RAW BEEF.
- 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
|
05/02/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- FOOD STORED WITHIN SAFE STORAGWE REQUIREMENTS...........COOKED RICE AT 68F ....REMOVED FROM HEAT AT 12:30PM.(TIME LABELED).......WITH IN THE 2 HOURS TO GET DOWN TO 71F.
- 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)
|
11/17/2011 | 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:
- COOKED COOKED RICE RECORDED AT 78F ....STORED ON COUNTER SINCE 11AM.........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW....OR AT 135F OR ABOVE SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- 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)
|
10/20/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- OPERATOR CHANGED TO A NEW CHEMICAL DISPENSING MACHINE......50-100PPM MEASURED AT VISIT.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
06/09/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS AT 41F OR BELOW
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- ALL FOODS DATED AS REQUIRED
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
05/25/2011 | 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:
- COOKED PORK AT REACH IN COOLER RECORDED AT 50F.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. COOKED CHICKEN ON TRAY AT ROOM TEMPERATURE AT 85F AND COOKED RICE AT ROOM TEMPERAURE RECORDED AT 75F........NO LABELS WHEN REMOVED FROM HEAT.....................TIME LABEL THESE POTENTIALLY HAZARDOUS FOODS WHEN REMOVED FROM THE HEAT OR MAINTAIN AT 41F OR BELOW OR AT 135F OR ABOVE,
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- HOT WATER WAS NOT ACHIEVING MINIMUM SANITATION RINSE TO PROPERLY SANITIZE AS DETERMINE BY THERMOLABEL FAILURE TO MELT..... .......OPERATOR CORRECTED AT VISIT BY RAISING IN COMING HOT WATER TEMP. ENSURE ALL EARLIER UTENSILS HAVE BEEN PROPERLY SANITIZED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- HOT WATER WAS NOT ACHIEVING MINIMUM SANITATION RINSE TO PROPERLY SANITIZE AS DETERMINE BY THERMOLABEL FAILURE TO MELT..... .......OPERATOR CORRECTED AT VISIT BY RAISING IN COMING HOT WATER TEMP. ENSURE ALL EARLIER UTENSILS HAVE BEEN PROPERLY SANITIZED.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED IN COOLER 24 HOURS OR MORE................NO DATES ON BAGGIED COOKED PORK, AND BAGGIED COOKED CHICKEN,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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04/27/2011 | Routine Inspection |
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF STYROFOAM CARRYOUT CONTAINERS IN BACK ROOM STORED ON FLOOR. STORE AT LEAST 6 INCHES OFF FLOOR.
- 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
|
10/29/2010 | Routine Inspection |
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