| No violation noted during this evaluation. | 10/22/2014 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed plastic ice scoop for ice machine with a crack in middle of scoop. Food contact equipment must be kept smooth and easily cleanable. Replace the ice scoop.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
10/07/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed baked potato soup pan with a missing handle for the lid. Equipment must be in good condition. Repair or replace the 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.
|
10/03/2013 | Routine |
- Critical: Cooling
- Comment:
- COOKED CHICKEN FILLETS AT 41F OR BELOW AS REQUIRED
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ALL FOODS WERE 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)
|
11/08/2012 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- , COOKED CHICKEN FILLETS AT 85F ......BROUGHT OVER AT 10:30......POTENTIALLY HAZARDOUS FOODS MUST BE COOLED TO 71F WITHIN 2 HOURS.....CORRECT COOLING PROCEDURES ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES AT 47F , TUNA SALAD AT 47F AT TOP OF REACH IN COOLER........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.....KEEPING COVERS OVER THE FOOD IN THE REACH IN COOLER MAY ASSIST IN MAINTAINING FOOD IN THE TOP 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)
|
10/25/2012 | Routine |
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- NO EXPIRED FOODS
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
05/08/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- DISCARD SALAMI ROLL OPENED AND WRAPPED ....DATED 4-11-12 TO 4-16-12. DISCARD ALL POTENTIALLY HAZARDOUS FOODS AT END OF DISCARD DATE........DAYOF DISCARD WOULD BE AT THE END OF 4-17-12 (MAXIMUM ALLOWED)...OR PERHAPS 4-16-12 AS WRITTEN ON THE FOOD. ADD 6 DAYS TO DAY OPENED TO DETERMINE THE MAXIMUM TIME PERIOD ALLOWED AND DISCARD DATE. SUBMIT RISK CONTROL PLAN.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
04/19/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/18/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FACILITY HAS COLD PLATE WITH INDIVIDUAL SERVINGS OF TIRAMISU AND CANNOLIS ON IT. THE WHOLE ITEM MUST BE HELD AT 41F OR BELOW DUE TO BEING POTENTIALLY HAZARDOUS. ONLY THE BOTTOM SURFACE OF ITEM IS CONTACTING THE COLD PLATE. ENSURE ITEMS ARE HELD AT OR BELOW 41F. , CORRECTED. ONLY 1 OR 2 ITEMS WILL BE PLACED ON COLD PLATE AND WILL BE LABELED "FOR DISPLAY ONLY" AND THESE ITEMS WILL NOT BE SOLD AND WILL BE DISCARDED. COLD HOLDING UNIT WILL HOLD SELLABLE ITEMS AT OR BELOW 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)
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- FACILITY HAS HOT PLATE AND OBSERVED STRAMBOLI'S AT 108F TO 115F. MUST HOLD POTENTIALLY HAZARDOUS FOODS HOT AT 135F OR ABOVE. , CORRECTED. ONLY 1 OR 2 ITEMS WILL BE PLACED ON HOT PLATE AND WILL BE LABELED "FOR DISPLAY ONLY" AND THESE ITEMS WILL NOT BE SOLD AND WILL BE DISCARDED. HOT HOLDING UNIT WILL HOLD SELLABLE ITEMS AT OR ABOVE 135F.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE "EMPLOYEES MUST WASH HANDS" SIGN IN MENS AND WOMENS RESTROOMS.
- 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.
|
11/18/2009 | Routine Inspection |
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