- Critical: Equipment Food-Contact Surface
- Comment:
- THE METAL SHIELD IS NOW CLEAN. VIOLATION IS CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Handwashing Sink, Installation
- Comment:
- THE HAND SINK PROVIDES HOT WATER AT SUFFICIENT TEMPERATURE. VIOLATION IS CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- IN THE REACH-IN COOLER, A CUP OF SAUCE WAS 38 F. THE VIOLATION IS 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)
- Food Storage Containers, Ident
- Comment:
- THE BINS OF POWDERED FOOD PRODUCT HAVE BEEN LABELED ("LEMONADE" , "SWEET TEA" ETC.) THE SPRAY BOTTLE HAS BEEN LABELED TOO. VIOLATION IS CORRECTED.
- 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.
|
04/30/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Locations:
- in the ice bin(s)
- Comment:
- ON THE TOP METAL SHIELD OF THE BIN OF THE ICE MACHINE, SOME RESIDUE IS ON THE FAR RIGHT SIDE OF IT. CLEAN AND SANITIZE METAL SHIELD.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- at the Hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HOT WATER FROM FAUCET REACHED ONLY 80 F. PROVIDE HOT WATER OF AT LEAST 100 F AS SOON AS POSSIBLE. A REVISIT WILL OCCUR IN AT LEAST TEN DAYS TO VERIFY THAT THIS HAS BEEN ACHIEVED.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT THE SNACK BAR, A CONTAINER OF CUT TOMATOES IN THE TOP HOLDING BIN WAS 47 F. IN THE REACH-IN COOLER BELOW IT, A CUP OF DRESSING WAS 44 F. REPAIR/SERVICE COOLER AS SOON AS POSSIBLE SO THAT ALL CONTENTS ARE KEPT AT 41 F OR COLDER. UNTIL THEN, KEEP POTENTIALLY HAZARDOUS FOOD IN THE BACK KITCHEN REACH-IN COOLER. A REVISIT IN AT LEAST TEN DAYS WILL OCCUR TO CHECK THIS. ,
- 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)
- Food Storage Containers, Ident
- Comment:
- ON THE DRY FOOD RACK IN THE BACK KITCHEN, A BIN OF POWDERED FOOD PRODUCT IS NOT LABELED. ALSO, A SQUIRT CONTAINER OF LIQUID AT THE COOKLINE SHELF IS ALSO UNMARKED. IN THE CLEANING CHEMICAL SHELF OF THE BACK KITCHEN, A SPRAY BOTTLE OF LIQUID HAS THE LABELING IN MAGIC MARKER BADLY FADED. LABEL ALL ITEMS AS SOON AS POSSIBLE. THIS WILL BE CHECKED DURING THE REVISIT THAT WILL OCCUR IN AT LEAST TEN DAYS.,
- 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.
|
04/16/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT 41F IN BOTH COOLERS - HOT DOGS ARE HELD FROZEN
- 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)
|
05/07/2014 | 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:
- CUT LETTUCE AND TOMATOES WERE AT 45F IN PREP COOLER TOP AND HOT DOGS IN REAR COOLER AT 46F. HOLD AT OR BELOW 41F. CORRECT WITHIN 1 WEEK. COMPLETE RISK CONTROL PLAN.
- 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)
|
04/23/2014 | Routine |
| No violation noted during this evaluation. | 08/01/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT THE SNACK BAR PREP COOLER: CUT TOMATOES AT 46F, SOUR CREAM AND SALSA 51F IN COOLER TOP. RAW HAMBURGER AT 44F IN BOTTOM OF COOLER. UPRIGHT COOLER: HOT DOGS 44F. HOLD AT OR BELOW 41F. DISPOSE OF NOTED FOOD OVER 50F., CORRECTED AT INSPECTION BY DISCARDING SOUR CREAM AND SALSA AND PUTTING REMAINDER INTO 41F COOLER.
- 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)
|
01/22/2013 | Routine |
| No violation noted during this evaluation. | 07/18/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/05/2012 | Routine Inspection |
| No violation noted during this evaluation. | 07/20/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/04/2010 | Routine Inspection |
| No violation noted during this evaluation. | 01/12/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- snack bar Front Counter
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DEBRIS INCLUDING PENCILS, WRAPPERS, UNDER FRONT COUNTER (UNDER ORANGE PORTION OF COUNTER). KEEP 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.
|
07/23/2009 | Routine Inspection |
| No violation noted during this evaluation. | 01/12/2009 | Routine Inspection |
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