- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection food in cooler under grill is at 41 F. Food on top of prep cooler is at 41 F. 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: Sanitizing Solutions, Testing
- Comment:
- Quat sanitizer test kit provided. Corrected.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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02/05/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection two hand wash sinks were missing paper towel. Corrected at time of inspection paper towel provided.
- 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)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in drawer cooler under grill: raw hamburger at 50 F, raw chicken at 45 F, raw bacon 55 F. On prep line across from grill cut tomato's at 51 F cut lettuce at 48 F, cheese at 45 F. All potentially hazardous cold food shall be held at 41 F or below. Food in pull out drawers under cook line had been in cooler for about 4 hours food was voluntarily discarded. Food in the top of the prep cooler had only been in there for about an hour and was moved to reach in cooler for rapid cooling. Correct immediately by holding all potentially hazardous food at 41 F or below. A follow up will occur in about 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection facility is using quat sanitizer tabs for sanitizer buckets. Observed no quat test strips for sanitizer. Correct immediately by providing. A follow up will occur in about 10 days.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- 3-compartment sink(s)
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Observed at time of inspection hamburger meat thawing in three compartment sink at room temperature. Food must be thawed in one of three ways: 1. as part of the cooking processes 2. in a cooler kept at 41 F or below 3. completely submerged under running water no warmer then 70 F. Corrected at time of inspection meat was submerged in running water less then 70 F. Corrected.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
01/20/2015 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW CHICKEN IN (ICED UP) DRAWER AT COOKLINE IS AT 44 F. ALL FOODS SHALL BE AT 41 F OR LOWER. PLACE CHICKEN IN 41 F OR LOWER COOLER AND REPAIR/THAW DRAWEE ICE IMMEDIATELY. , CORRECTED-CHICKEN PLACED IN COOLER AND COLD HOLDING ALL FOODS AT 39F.
- 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, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- AN OPEN CONTAINER OF MILK AND REACH DRESSING MADE IN HOUSE IS NOT DATE MARKED. ALL THESE FOODS HALL BE DATE MARKED DATE MARK IMMEDIATELY AND TRAIN STAFF IN DATE MARKING IMMEDIATELY., CORRECTED-ITEMS MARKED TODAY.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE REAR THIRD OF LIGHTS IN BUILDING HAVE STOPPED OPERATING. BARE WOOD OBSERVED IN FRONT OF HOUSE NEAR CASH REGISTER, CEILING TILE MISSING IN PREP AREA. ALL ITEMS SHALL BE IN GOOD REPAIR AND CONDITION. REPAIR LIGHTS, PAINT, SEAL BARE WOOD AND REINSTALL CEILING TILE BY NEXT INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- 3-compartment sink(s)
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
07/30/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AT THE 2nd HAND WASH STATION IN THE KITCHEN, NO PAPER TOWEL WAS AVAILABLE. AT THE TIME OF INSPECTION THE PAPER TOWEL WAS PROVIDED AND THE VIOLATION WAS 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AT ONE HAND WASH STATION SOAP WAS NOT AVAILABLE. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
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01/29/2014 | Routine Inspection |
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