| No violation noted during this evaluation. | 05/21/2015 | Routine |
| No violation noted during this evaluation. | 11/06/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: SPINACH IN BEVERAGE COOLER WAS MEASURED AT A TEMPERATURE OF 41F. EMPLOYEE STATED THAT ON THE DAY OF THE ORIGINAL INSPECTION, THE COOLER HAD ACCIDENTALLY BEEN UNPLUGGED. TEMPERATURE LOGS ARE NOW BEING KEPT FOR THIS 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: SPINACH IN BEVERAGE COOLER WAS MEASURED AT A TEMPERATURE OF 41F. EMPLOYEE STATED THAT ON THE DAY OF THE ORIGINAL INSPECTION, THE COOLER HAD ACCIDENTALLY BEEN UNPLUGGED. TEMPERATURE LOGS ARE NOW BEING KEPT FOR THIS 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)
|
05/15/2014 | 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:
- POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41F OR LESS. OBSERVED BEVERAGE COOLER NEAR STEAMING UNIT HOLDING FOODS SUCH AS CUT LETTUCE AND CHEESE. AT 9:50AM, THE TEMPERATURES OF ITEMS IN THIS COOLER WERE MEASURED AS FOLLOWS: SHREDDED LETTUCE AT 48F, CHOPPED LETTUCE AT 53F, SLICED CHEESE AT 51F. THE COOLER TEMPERATURE WAS TURNED DOWN, AND TEMPERATURES WERE MEASURED OF EACH ITEM AT 10:15AM WITHOUT SIGNIFICANT CHANGE. HOLD ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW TO DISCOURAGE BACTERIAL GROWTH. ITEMS THAT HAD BEEN PREPPED AFTER 8:30AM WERE MOVED TO THE WALK-IN COOLER FOR RAPID COOLING. ITEMS THAT HAD BEEN PREPARED ON 4/29/14 OR EARLIER WERE DISCARDED.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41F OR LESS. OBSERVED BEVERAGE COOLER NEAR STEAMING UNIT HOLDING FOODS SUCH AS CUT LETTUCE AND CHEESE. AT 9:50AM, THE TEMPERATURES OF ITEMS IN THIS COOLER WERE MEASURED AS FOLLOWS: SHREDDED LETTUCE AT 48F, CHOPPED LETTUCE AT 53F, SLICED CHEESE AT 51F. THE COOLER TEMPERATURE WAS TURNED DOWN, AND TEMPERATURES WERE MEASURED OF EACH ITEM AT 10:15AM WITHOUT SIGNIFICANT CHANGE. HOLD ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW TO DISCOURAGE BACTERIAL GROWTH. ITEMS THAT HAD BEEN PREPPED AFTER 8:30AM WERE MOVED TO THE WALK-IN COOLER FOR RAPID COOLING. ITEMS THAT HAD BEEN PREPARED ON 4/29/14 OR EARLIER WERE DISCARDED.
- 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)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- RECEPTACLES FOR REFUSE SHALL BE KEPT COVERED WITH TIGHT-FITTING LIDS IF KEPT OUTSIDE. 2 DUMPSTERS OUTSIDE RECEIVING AREA WERE MISSING 1 OR MORE LIDS. KEEP COVERED TO DISCOURAGE 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- RECEPTACLES FOR REFUSE SHALL BE KEPT COVERED WITH TIGHT-FITTING LIDS IF KEPT OUTSIDE. 2 DUMPSTERS OUTSIDE RECEIVING AREA WERE MISSING 1 OR MORE LIDS. KEEP COVERED TO DISCOURAGE 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NONFOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AT A FREQUENCY TO PRECLUDE ACCUMULATION OF SOIL. OBSERVED DRIED ALFREDO SAUCE ON TRAY BENEATH GAS BURNERS. CLEAN NONFOOD-CONTACT SURFACES OFTEN ENOUGH TO PREVENT BUILD-UP OF DRIED FOOD.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NONFOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AT A FREQUENCY TO PRECLUDE ACCUMULATION OF SOIL. OBSERVED DRIED ALFREDO SAUCE ON TRAY BENEATH GAS BURNERS. CLEAN NONFOOD-CONTACT SURFACES OFTEN ENOUGH TO PREVENT BUILD-UP OF DRIED FOOD.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/30/2014 | Routine |
| No violation noted during this evaluation. | 10/18/2013 | Routine |
| No violation noted during this evaluation. | 10/02/2012 | Routine |
| No violation noted during this evaluation. | 04/05/2012 | Routine Inspection |
- Critical: Mechanical Warewashing, San. W
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 180 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- DISH MACHINE AT BEGINNING OF INSPECTION WAS NOT HEAT SANITIZING., THIS WAS CORRECTED BY ADJUSTING BOOSTER HEATER.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
|
10/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/22/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- The operator decided not to keep the Potentially Hazardous Food in the display coolers. Did not notice any phf in the coolers. Violation had been 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)
|
10/30/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO DISPLAY COOLERS WERE BETWEEN 44F-45F. THE TURKEY AND HAM SALADS WERE AT 46.2F AND 44.6 F RESPECTIVELY. THE CHEESE IN THE 2ND DISPLAY COOLER WAS AT 44.8F. DISCARD ALL PHF THAT ARE ABOVE 41F FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
|
09/30/2009 | Routine Inspection |
| No violation noted during this evaluation. | 10/21/2008 | Routine Inspection |
- Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- MOLD MAY BE DEVELOPING INSIDE THE ICE MACHINE. EMPTY THE ICE MACHINE, CLEAN, WASH,RINSE AND SANITIZE ALL THE 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
|
10/04/2007 | |
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