- Critical: Potentially Hazardous Food (Ti
- Locations:
- at the cookline
- Comment:
- Fry-side reach in cooler is not holding internal temperatures of 41 F or below-raw chicken breast 58 F, chicken 58 F
- General violation description:
- 3-501.16 - also pickles at 58 F, batter 58 F. This is a repeat Priority (P) violation. PIC has completed Risk Control Plan (RCP) in lieu of an office consultation. WCHD will return within 7-10 days to ensure this violation is corrected.,
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen can rack
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs and other accumulation on can rack. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/19/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- IN THE NORTH END OF THE COOKLINE, THE COUNTER-TOP HOLDING BINS HAD PICKLES AT 40 F AND SHREDDED CHEESE AT 43 F. AT THE SOUTH END OF THE COOKLINE, THE COUNTER-TOP HOLDING BINS HAD CUT TOMATOES AT 43 F AND SALAD DRESSING AT 36 F. ITEM IS RESOLVED.
- 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)
|
12/16/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Locations:
- at the cookline
- Comment:
- THE COUNTER-TOP COLD HOLDING BINS FOR THE BURGER AREA HAD CUT TOMATOES AT 47 F AND RED PEPPER MAYONNAISE AT 45 F. THE SAME TYPE OF BINS FOR THE SALAD LINE HAD CUT TOMATOES AT 45 F. SERVICE COOLERS TO KEEP CONTENTS IN THESE BINS AT 41 F OR COLDER. ANOTHER OPTION WOULD BE TO USE ICE PACKS OR, USE TIME AS A PUBLIC HEALTH CONTROL INSTEAD, MARKING THE TIME AT WHICH THE POTENTIALLY HAZARDOUS ITEMS MUST BE DISCARDED. A REVISIT WILL BE MADE IN ABOUT 10 DAYS TO VERIFY THAT A CORRECTIVE MEASURE HAS BEEN TAKEN.,
- 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)
|
12/08/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- bar sink
- Problems:
- Not provided
- Corrections:
- Provide.
- 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
- Locations:
- bar sink
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OPEN BAGS OF CUT LEAFY GREENS OBSERVED WITHOUT DATE MAKINGS. ALL CUT LEAFY GREENS SHALL BE DATE MARKED. DATE MARK CUT LEAFY GREENS BAGS IMMEDIATELY., CORRECTED TODAY-CUT LEAFY GREENS BAGS MARKED.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FOLLOWING ARE UNCLEAN: THE FLOORS UNDER THE ICE MACHINE, THE STORAGE CABINET AT THE COOKLINE FOR POTS AND PANS, THE DISH MACHINE AREA WALLS AND FLOORS. ALL AREAS AND ITEMS SHALL BE IN CLEAN CONDITION. CLEAN ALL ITEMS AND AREAS DAILY AND INCREASE CLEANING FREQUENCY TO STOP GRIME BUILD UP.
- 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Cookline
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- Cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- dipper well
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- ICE CREAM SCOOPS LEFT IN DIPPER WELL WITHOUT RUNNING WATER OR IMMERSED IN WATER WELL. ALL ICE CREAM SCOOPS SHALL BE STORED IN WATER WITH IT FLOWING IN DIPPER WELL. CORRECT IMMEDIATELY.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
06/09/2014 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEE RINSE GLOVES AT THE SPRAY ARM IN THE WARE WASHING AREA AND DRY GLOVES WITH A CLOTH TOWEL BEFORE HANDLING CLEAN WARES AFTER HANDLING SOILED WARES. EMPLOYEES MUST CHANGE GLOVES AND WASH HANDS AT A DESIGNATED HAND WASH SINK WITH SOAP AND WARM WATER FOR 20 SECONDS BEFORE DRYING WITH PAPER TOWEL OR OTHER SANITARY HAND DRYING PROVISION WHEN CHANGING TASKS. TRAIN STAFF ON PROPER HAND WASHING PROCEDURES. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH PERSON IN CHARGE AND EMPLOYEE. EMPLOYEE CHANGED GLOVES AND WASHED HANDS AS REQUIRED.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PAPER AND PLASTIC CUPS USED AS SCOOPS FOR FOODS SUCH AS PARMESAN CHEESE, PEPPER, RED PEPPER FLAKES, SALT, VARIOUS SEASONINGS AND STORED IN THE BULK CONTAINERS. SCOOPS MUST HAVE HANDLES, BE MADE OF DURABLE MATERIALS, AND BE STORED TO PREVENT HAND CONTACT WITH THE FOODS. PROVIDE APPROVED SCOOPS AND STORE EITHER WITH THE HANDLE EXTENDING OUT OF THE FOOD OR IN A CLEAN DRY AREA OUTSIDE OF THE FOOD ITEM.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
12/05/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. THE AMBIENT AIR TEMPERATURE IN THE DELFIELD 2-DOOR PREP COOLER OBSERVED AT 40F. ALL FOOD ITEMS OBSERVED STORED BETWEEN 40-42F. THE AMBIENT AIR TEMPERATURE IN THE "FRY" PREP COOLER OBSERVED AT 40F AND ALL FOOD ITEMS STORED BETWEEN 40-42F.
- 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:
- CORRECTED. CHLORINE TEST STRIPS PROVIDED AND AVAILABLE AT THE DISH MACHINE.
- 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)
|
06/26/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER BUCKET IS FULL. THERE IS A VIABLE KINK IN THE SANITIZER HOSE. UNABLE TO LOCATE THE SANITIZER PRIME SWITCH DURING INSPECTION. SERVICE THE DISH MACHINE. ENSURE THAT 50-100 PPM CHLORINE IS PROVIDED IN THE SANITIZE RINSE. USE THE 3-COMPARTMENT SINK TO WASH-RINSE-SANITIZE WARES UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 5 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 5 SEVERELY DENTED CANS/ CANS DENTED ON SEAMS ON THE CAN RACK. CORRECTED DURING INSPECTION BY DISCARDING THE NOTED CANS.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- **THIS IS A REPEAT PRIORITY VIOLATION FROM THE LAST ROUTINE INSPECTION** MANY POTENTIALLY HAZARDOUS FOOD ITEMS HELD ABOVE 41*F. IN THE 2-DOOR DELFIELD COOLER: -THE AMBIENT AIR TEMPERATURE IS 50*F -VARIOUS COOKED PASTAS, PORTIONED LASAGNA, COOKED CHICKEN, ITALIAN PANINI MEAT, SPAGHETTI PIE ALL HELD AT 49-52*F. IN THE 3-DOOR, OPEN TOP "FRY" PREP COOLER: -THE AMBIENT AIR TEMPERATURE IS 47*F -SAUSAGE, PEPPERONI, SHREDDED CHEESES, PASTA SHELLS, FRESH SPINACH, ARTICHOKE HEARTS, DICED TOMATOES, BLACK BEANS ALL HELD AT 48-55F AT ROOM TEMPERATURE: -FRESH GARLIC IN BUTTERY HELD AT 83*F DISCARD ALL FOOD ITEMS THAT HAVE BEEN HELD ABOVE 41*F FOR ANY UNKNOWN AMOUNT OF TIME OR LONGER THAN 4 HOURS. MOVE OTHER ITEMS TO A DIFFERENT COOLER THAT IS HOLDING PROPER TEMEPATURE. CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 5 DAYS. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
- 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:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL FOOD ITEMS HELD BEYOND THE USE-BY DATES ON THE FOOD CONTAINERS
- General violation description:
- 3-501.18 - SUCH AS RANCH, ROTINI PASTA, MEAT SAUCE, CHIPOTLE RANCH DRESSING. CORRECTED DURING INSPECTION BY DISCARDING THE NOTED ITEMS INTO THE TRASH.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CHLORINE TEST STRIPS PROVIDED TO MONITOR THE SANITIZER CONCENTRATION AT THE DISH MACHINE AND BAR 3-COMPARTMENT SINK. PROVIDE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 5 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)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HAND WASH SINKS THROUGHOUT THE FACILITY OBSERVED SOILED WITH FOOD DEBRIS.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- -2-DOOR DELFIELD COOLER WITH AMBIENT AIR TEMPERUATRE OF 50*F -3-DOOR OPEN TOP "FRY" PREP COOLER WITH AMBIENT AIR TEMPERUATRE OF 47*F
- 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:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS STORED ON COUNTERS AND NOT SUBMERGED IN SANTIZER SOLUTION THROUGHOUT THE FACILITY.
- 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
|
06/12/2013 | Routine |
- Critical: Backflow Prevention
- Comment:
- OBSERVED PROPER AIR GAP FOR PREP SINK. CORRECTED
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Food-Contact Surfaces
- Comment:
- OBSERVED CHIPPING ICE SCOOP HOLDER REMOVED FROM ICE BIN AND PAN USED AS ICE SCOOP NOW. CORRECTED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED FETA CHEESE AND OTHER FOOD AT 53 DEGREES ON LOWER LEVEL OF 3 DOOR PREP COOLER. ALL PHF WAS DISCARDED. OBSERVED ALL FOOD TAKEN OUT OF COOLER AND PUT INTO ANOTHER COOLER. SIGN ON DOOR OF 3 DOOR COOLER STATES DO NOT USE. REPAIR PERSON HAS BEEN CALLED. 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: System Maintained in Good Repa
- Comment:
- OBSERVED GOOD WATER PRESSURE AT HAND SINK NEAR DISH MACHINE. CORRECTED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cutting Surfaces
- Comment:
- OBSERVED NEW CUTTING BOARD AT BAR. CORRECTED
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED SHELF ABOVE PREP AREA TO BE CLEAN. CORRECTED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/19/2012 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED IMPROPER AIR GAP FOR PREP SINK WHERE LETTUCE IS WASHED. OBSERVED DRAIN LINE GOING INTO DRAIN BOWL. TO PREVENT THE POSSIBILITY OF BACK FLOW, AIR GAP MUST BE 2X THE DIAMETER OF THE DRAIN PIPE OR AT LEAST 1 INCH. RAISE OR CUT DRAIN LINE. CORRECT IMMEDIATELY,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair Chipped
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED ICE SCOOP HOLDER IN ICE BIN AT BAR PAINT/SURFACE CHIPPING. RESURFACE OR REPLACE. FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AND NOT CHIPPING. CORRECT IMMEDIATELY,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED COOKED POTATOES, FETA CHEESE, BLUE CHEESE AND OTHER POTENTIALLY HAZARDOUS FOODS AT 53 - 55 DEGREES ON BOTTOM LEVEL OF 3 DOOR LINE PREP COOLER. COOLER AIR TEMPERATURE AT 56 DEGREES. ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AT TIME OF INSPECTION AND OTHER FOOD MOVED TO ANOTHER COOLER. REPAIR PERSON WAS CALLED. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED VERY LITTLE COLD WATER PRESSURE AT HAND SINK NEAR DISH MACHINE AREA. COLD WATER SPURTS OUT. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD WORKING ORDER. PROVIDE MORE COLD WATER PRESSURE TO THIS HAND SINK. CORRECT IMMEDIATELY,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- A. OBSERVED 2 GARBAGE CANS STORED IN FRONT OF HAND SINK IN BACK PREP AREA. B. OBSERVED CLEANING TOOL AND SANITIZER BUCKET STORED IN HAND SINK AT BAR. HAND SINKS MUST BE FULLY ACCESSIBLE AT ALL TIMES. DO NOT STORE ITEMS IN OR IN FRONT OF HAND SINKS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BE REMOVING ITEMS FROM IN FRONT OF OR IN HAND SINKS. CORRECTED
- 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)
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- OBSERVED SMALL CUTTING BOARD AT BAR WITH DEEP GROOVES AND SOME BLACK RESIDUE ON IT. CUTTING BOARD MUST NOT HAVE DEEP GROOVES OR HAVE BLACK RESIDUE ON IT. RESURFACE OR REPLACE. CORRECT IMMEDIATELY,
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASHING SIGNS IN MEN'S AND WOMAN'S RESTROOM. HAND SINKS MUST HAVE A HAND SIGN. PROVIDE A HAND SIGN IN BOTH RESTROOM'S. CORRECT IMMEDIATELY
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESS FOOD DEBRIS ON TOP SHELF ABOVE MIDDLE PREP AREA TABLE. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/10/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- NEW DROP SHIELD IN PLACE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
07/12/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Comment:
- A) STAINLESS STEEL SCREWS NOW SUPPORT THE DROP SHIELD B) DROP SHIELD STILL NEEDS TO BE REPLACED TO BE COMPLIANT,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- ICE MAKER CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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06/19/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- A) (ORDINARY) SCREWS HOLDING DROP SHIELD AND THE THREADS ARE RUSTED REPLACE WITH STAINLESS STEEL OR PLASTIC B) DROP SHIELD FRACTURED AND SCREW MOUNTING AREAS BROKEN AWAY PLEASE REPLACE , ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- PIC WILL ADDRESS WITH STAFF...AND, EMPLOYEE WASHED HANDS AND DONNED GLOVES, NACHO CHIP HANDLED WITH A BARE HAND BY PERSONNEL UPON ENTRY INTO KITCHEN BY INSPECTOR PLEASE RETRAIN ALL STAFF ABOUT THE REQUIREMENT(S) GOVERNING READY TO EAT FOODS
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
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06/08/2012 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- mop sink faucet
- Problems:
- Not provided on Mop sink with hose
- Corrections:
- Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
- Comment:
- SPRAY NOZZLE STILL CONNECTED TO Y VALVE THROUGH THE RUBBER HOSE PLEASE ALWAYS DISCONNECT AFTER USE TO HELP PREVENT CROSS-CONTAMINATION POSSIBILITY, SPRAY NOZZLE TAKEN OFF AND WILL HENCEFORTH BE KEPT IN THE OFFICE
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- WALK IN COOLER (WIC) RAW OVER READY TO EAT (RTE) FOOD(S)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- SHELL EGG STORED OVER CUPCAKES PLEASE ALWAYS KEEP RAW ANIMAL ORIGIN PRODUCTS BELOW AND AWAY FROM THOSE THAT ARE READY TO EAT , COOK MOVED THE EGGS NEAR THE RAW BURGER
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- cooler(s) NONFOOD CONTACT SURFACES
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- DUCT TAPE ON DOORS OF TWO COOLERS NEAR HANDLES PLEASE REMOVE THE TAPE AND REPAIR TO ALLOW FOR CLEANING OF THE DOORS
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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12/02/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY INSTALLING BACK FLOW PREVENTION DEVICES ON BOTH SIDES OF THE Y-VALVE AT THE MOP SINK AND REMOVING THE HOSE TRIGGER NOZZLE WHEN NOT IN USE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY ENFORCING THE USE OF CUPS WITH LIDS AND STRAWS FOR EMPLOYEE BEVERAGES. NO UNCOVERED EMPLOYEE BEVERAGES OBSERVED TODAY.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY SERVICING THE DISH MACHINE TO SANITIZE PROPERLY. 100 PPM CL DETECTED IN THE SANITIZE RINSE TODAY.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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06/16/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- mop sink faucet
- Problems:
- Not provided on Mop sink with hose
- Corrections:
- Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
- Comment:
- 1. OBSERVED A Y-FIXTURE WITH 2 SHUT OFF VALVES INSTALLED AT THE MOP SINK FAUCET 2. OBSERVED THE TRIGGER SPRAY NOZZLE LEFT ON THE HOSE AT THE MOP WHEN NOT IN USE TO PREVENT POSSIBLE CONTAMINATION OF THE DRINKING WATER SUPPLY, NO SHUT OFF VALVE MAY BE INSTALLED DOWNSTREAM FROM THE ATMOSPHERIC BACK FLOW PREVENTION DEVICE AT A FAUCET. 1. INSTALL A HOSE BIBB VACUUM BREAKER BACK FLOW PREVENTION DEVICE (ASSE STANDARD #1011) ON EACH SIDE OF THE Y-FIXTURE DOWNSTREAM FROM THE SHUT OFF VALVES 2. REMOVE THE TRIGGER NOZZLE FROM THE HOSE WHEN NOT IN USE COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED EMPLOYEE BEVERAGE IN UNCOVERED CUP STORED ON SHELF ABOVE FOOD ON THE COOK LINE. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS THAT ARE STORED TO PREVENT THE POSSIBLE CONTAMINATION OF FOOD. PROVIDE CUPS WITH LIDS FOR EMPLOYEE BEVERAGES. STORE EMPLOYEE BEVERAGES BELOW AND AWAY FROM FOOD. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZER RINSE AT THE DISH MACHINE. 50-100 PPM OF CHLORINE ARE REQUIRED TO PROPERLY SANITIZE WARES. PROVIDE 50-100 PPM CHLORINE IN THE SANITIZE RINSE. CORRECTED AT TIME OF INSPECTION BY ADJUSTING THE SANITIZER FEED HOSE AND PRIMING THE SANITIZER PUMP. 100 PPM CHLORINE DETECTED. LACK OF SANITIZER IN THE DISH MACHINE IS A REPEAT CRITICAL VIOLATION FROM THE LAST ROUTINE INSPECTION. COMPLETE THE RISK CONTROL PLAN. ONGOING COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- KEEP DUMPSTER LID AND DOORS CLOSED TO PREVENT THE ATTRACTION AND ENTRY OF PESTS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR SANITIZER CONCENTRATION AT THE MAIN DISH MACHINE.
- 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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06/02/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MAKER CLEAN RCP APPROVED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Methods-Hot Water and Chemical
- Comment:
- MACHINE TESTED 100 PPM CL2 RCP APPROVED
- 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: Preventing Contamination from
- Comment:
- COOK OBSERVED WITH ONE SURGEON GLOVE ON RCP APPROVED
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
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12/17/2010 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- OBSERVED MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY THEN REFILL LEFT RCP WITH PIC, PLEASE FOLLOW DIRECTIONS FROM PREVIOUS RCP AS DISCUSSED,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- CHLORINE TESTED 0 PPM CL2 IN FINAL RINSE WITH (3 - 4) TRIALS ECOLAB WAS CALLED, AND TECHNICIAN ARRIVED RCP LEFT WITH PIC, AGAIN PLEASE FILL OUT AS DISCUSSED ,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- PREP ROW BARE HAND CONTACT WITH READY TO EAT (RTE) FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- SAW COOK PUSH A COOKED PIZZA (AFTER SLICING) ONTO A PLATE WITH HIS BARE HAND PROVIDED A RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- PRODUCE (FRUITS,VEGETABLES) CONDITION
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- A COUPLE OF LEMONS WERE VISIBLY SPOILED PLEASE ALWAYS KEEP AN EYE ON PRODUCE CONDITION AND DISCARD IF NECESSARY OR RETURN TO SUPPLIER FOR CREDIT, PIC HAD STAFF GO THROUGH LEMON BOX AND DISCARD BAD ONES
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
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12/09/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- PIC POSTED SIGN "PLEASE STORE TONGS ON COUNTER PLEASE WASH EVERY HOUR"
- 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: Hot and cold holding
- Comment:
- THOUGH NO PHF'S STORED HERE TODAY, PIZZA DOUGH TESTED 36 F RCP APPROVED
- 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)
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06/29/2010 | Follow-up |
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