| No violation noted during this evaluation. | 03/13/2014 | Routine |
- Critical: Raw Animal Foods
- Comment:
- PIC FAXED COPY OF MENU WITHOUT THE KID'S MENU INCLUDED. CORRECTED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Raw Animal Foods
- Comment:
- PIC FAXED COPY OF MENU WITHOUT THE KID'S MENU INCLUDED. CORRECTED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
09/23/2013 | Follow-up |
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent Comminuted meat or fish
- Corrections:
- Cook to proper temperature.
- Comment:
- KIDS' HAMBURGER WAS OFFERED ON THE MENU WITH THE CONSUMER ADVISORY. UNDER COOKED COMMINUTED MEAT (E.G. HAMBURGERS) MAY NO LONGER BE OFFERED ON A CHILDREN'S MENU. REMOVE CONSUMER ADVISORY WHERE COMMINUTED MEAT IS BEING OFFERED TO CHILDREN. FOLLOW UP IN 10 DAYS BY FAXING/EMAIL COPY OF MENU. ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent Comminuted meat or fish
- Corrections:
- Cook to proper temperature.
- Comment:
- KIDS' HAMBURGER WAS OFFERED ON THE MENU WITH THE CONSUMER ADVISORY. UNDER COOKED COMMINUTED MEAT (E.G. HAMBURGERS) MAY NO LONGER BE OFFERED ON A CHILDREN'S MENU. REMOVE CONSUMER ADVISORY WHERE COMMINUTED MEAT IS BEING OFFERED TO CHILDREN. FOLLOW UP IN 10 DAYS BY FAXING/EMAIL COPY OF MENU. ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
09/13/2013 | Routine |
| No violation noted during this evaluation. | 09/19/2012 | Routine |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Cookline
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean as specified above.
- Comment:
- CLOTH TOWEL USED UN CONTACT WITH FOODS BEFORE BEING SERVED. ALL FOODS SHALL NOT BE IN CONTACT WITH IMPROPER MATERIALS. , CLOTH TOWEL REMOVED AND P.I.C. EDUCATED ON NOT USING CLOTH TOWELS FOR FOOD CONTACT SURFACES.
- 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: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- Employee(s)
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSONS IN CHARGE NOT AWARE OF BIG 5 REPORTABLE ILLNESSES REQUIRED TO REPORT. ALL WORKERS SHALL BE KNOWLEDGEABLE IN REPORTABLE ITEMS AND HEALTH POLICIES., CORRECTED TODAY VIA EDUCATION ON REPORTABLE ITEMS. FORMS 1A AND 1B GIVEN TO FACILITY TODAY.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- CORRECTED-RICE PROPERLY REHEATED TO 165F WITHIN FIFTEEN SECONDS. , RICE FOUND AT COOK LINE AT 119F. ALL FOODS SHALL BE PROPERLY HOT HELD AT 135F AND HIGHER. 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)
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- DRY RICE STORED ON FLOOR OF DRY STORAGE AREA. PROPERLY STORE FOODS IN CORRECT MANNER. CORRECT AND TO BE CHECK ON NEXT ROUTINE 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
|
02/28/2012 | Routine Inspection |
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