- Critical: Handwashing Sink, Installation
- Comment:
- Not Corrected A tempering valve is on order for installation. In the meantime a Do Not Use sign has been placed on the employee restroom and temporary restrooms are being used.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
06/24/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Each handwash sink must be equipped with hot water for employees to properly wash hands. The handwash sink in the employee restroom did not register hot water. Repair and provide hot water to the handwash sink. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Nonfood contact surfaces must allow easy cleaning to facilitate maintenance. Observed the refrigerator has cardboard lining the shelves and has a build up of dust and debris. This was corrected with the cardboard being removed at time of inspection.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Comment:
- The plumbing system must be maintained in good working condition. The faucet at the handwash sink in the kitchen is loose. Repair and tighten faucet.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/27/2015 | Routine |
| No violation noted during this evaluation. | 12/08/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in the kitchen by floor drains and in cupboard under the pop dispenser. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled ice scoop holder near the ice machine. Non-food contact equipment muet be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing floor tiles by the kitchen door. Facilities must be maintained. Install new floor tiles to provide a smooth and easily cleanable floor.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/26/2014 | Routine |
| No violation noted during this evaluation. | 05/16/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the employee restroom handsink. Paper towels must be provided. Paper towels were provided in my presence. Violation 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: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse for the 3 compartment sink below 12.5 ppm of iodine. Sanitiziing rinse must be 12.5-25 ppm of iodine. Repair or replace the iodine dispenser or solution. Sanitize in the dishmachine until repair is made.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on end of drain lines and drain bowls under the 3 compartment sink in kitchen and under the juice dispensers in the dining room. Physical facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
|
05/05/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED GRILL OUTSIDE CLEANED GREASE RESIDUE AND CRUST REMOVED. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
11/20/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grill out side had grease and other food residue crusted on the inside. Correct by cleaning inside of grill. Correct Immediately a follow up will occur in about 10 days.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed fan in reach in cooler covered in dust correct by cleaning at a frequency to preclude accumulation of dust. Correct as soon as possible. Follow up at next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/06/2013 | Routine |
| No violation noted during this evaluation. | 06/03/2013 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- Observed hot water temperature at kitchen sinks at only 82 degrees F. Hot water must reach a minimum temperature of 100 degrees F. Repair or replace the hot water tank.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed iodine dispenser for the 3 compartment sink providing less than 12.5 ppm of iodine in the sanitizing rinse. Provide 12.5-25 ppm of iodine in sanitizing rinse. Repair or replace the dispenser.
- 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: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- Observed sanitizing rinse temperature on guage at 151 degrees F. Sanitizing rinse must be at least 160 degress F at the dish surface. Repair or replace the dishmachine to provide rinse temperature of 170-180 degrees F.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dirty cupboard shelves at the self-serve area. Clean the shelves to sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/21/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE CLEANED AND SANITIZED, ICE MACHINE INTERIOR HAS BEEN CLEANED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- no expired foods observed, ALL POTENTIALLY HAZARDOUS FOODS OBSERVED WITH DISCARD DATES
- 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
|
11/28/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DISCARD ICE IN ICE MACHINE BIN ........CLEAN AND SANITZE OBSERVED BLACK RESIDUE THEN BEGIN ICE MAKING PROCESS, ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- DISCARD ALL POTENTIALLY HAZARDOUS FOODS AT THE END OF THE DISCARD DATE.......CANADIAN BACON DATED 10-28, BISCUIT GRAVY DATED 11-4 AND FETA CHESE DATED 11-4.......OPERATOR DISCARDED THE ABOVE FOODS AT VISIT. ADD 6 DAYS MAXIMUM TO START DATE TO DERTERMINE DISCARD DATES AND DISCARD AT THE END OF THE DISCARTD DATE, ,
- 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
|
11/12/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL FOODS PROPERLY DATED
- 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
|
06/14/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZAQRDOUS FOOD/ READY TO EAT OR COOKED TO BE REHEATED////////NO DATES OBSERVED ON OPEN PACKAGE OF HOT DOGS, SLICED TURKEY, AND KIMSHEE(PERISHABLE JAPANESE FOOD PRODUCT).......PROVIDE DISCARD DATES ON THESE POTENTIALLY HASZARDOUS FOODS,
- 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
|
05/17/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS MAINTAINED 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)
- Critical: Methods-Hot Water and Chemical
- 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
|
01/13/2012 | 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:
- TOFU AND SALSA AT 47F AT BUFFET /SELF SERVE....COOKED SAUSAGE IN WARMER AT 12F ......MAINTAIN ALL POTENTILLY HAZARDOUS FOODS AT 41F OR BELOW ...OR A T 135F OR ABOVE....SUBMIT RISK CONTROL PLANS.
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISHWASHER TOOK 3 RUNS TO ACHIEVE PROPER TEMPERATURES TO PASS THERMOLABEL MELT TEST ......POST SIGNAGE THAT ALERTS EMPLOYEES TO RUN 3 TIMES OR UNTIL WASH WATER ACHIEVES 160F MINUMUM BEFORE RUNNING EQUIPMENT AND UTENSILS TO PROVIDE PROPER SANITIZNG TEMPERATURE.
- 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
- Food Display
- Items:
- Food on display
- Problems:
- Lacking protection
- Corrections:
- Protect against contamination
- Comment:
- FOOD ( TOFU, SALMON, SALSA, ) OBSERVED TO BE UN COVERED AT BUFFET OR SELF SERVICE LINE....PROVIDE FOOD GUARDS TO PROTECT ALL FOODS.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
|
10/31/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- NO FOODS IN COOLERS THAT REQUIRE DATEMARKING.
- 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
|
06/23/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE INTERIOR CLEANED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO OPEN DRINKS OBSERVED
- 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: Hot and cold holding
- Comment:
- ALL FOODS AT 41F OR BELOW IN UPRIGHT 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)
|
06/02/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE OBSERVE WITH PINK GROWTH OR RESIDUE.......CONDENSATE DRIPS OVER THE PINK GROWTH ON TO THE ICE.......DISCARD ICE IN ICE BIN. CLEAN AND SANITIZE INTERIOR OF MACHINE ....THEN BEGIN THE ICE MAKING PROCESS AGAIN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE OBSERVE WITH PINK GROWTH OR RESIDUE.......CONDENSATE DRIPS OVER THE PINK GROWTH ON TO THE ICE.......DISCARD ICE IN ICE BIN. CLEAN AND SANITIZE INTERIOR OF MACHINE ....THEN BEGIN THE ICE MAKING PROCESS AGAIN.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUP WITH STRAWS FOR EMPLOYEE DRINKS OR LIDDED MUG WITH HANDLE......OPEN SYROFOAM DRINK OBSERVED AT FOOD PREP WORK AREA.
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUP WITH STRAWS FOR EMPLOYEE DRINKS OR LIDDED MUG WITH HANDLE......OPEN SYROFOAM DRINK OBSERVED AT FOOD PREP WORK AREA.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.........THE UPRIGHT COOLER WAS LEFT OPEN TO LOAD MILK EARLIER IN THE DAY ......THE UPRIGHT COOLER IS PACKED WHICH MAY BE HINDERING THE CIRCULATION OF COLD AIR TO THE FOODS IN THE COOLER......HOWEVER USING 3 FOOD THERMOMETERS (ALL WITHIN 1 DEGREE OF EACH OTHER)....THERE WAS NOT ONE FOOD PRODUCT FOUND TO MEASURE 41F OR BELOW OVER A 2 HOUR TIME PERIOD...........SPINACH DIP RECORDED AT 49F, DANNON YOGURT AND MILK AT 46F AND ESTABLISHMENT MADE YOGURT AT 48F. DISCARD ALL POTENTIALLY HAZARDOUS FOODS STORED IN THE UPRIGHT COOLER.....WHICH IS PRIMARILY DAIRY PRODUCTS.......DO NOT SERVE THE PUBLIC FOOD THAT IS NOT MAINTAINED AT 41F OR BELOW. CALL SERVICE TO DETERMINE IF COOLER IS HOLDING TEMPERATURES AT 41F OR BELOW PROPERLY....ALSO ASSESS IF THE COOLER IS OVER PACKED TO ALLOW PROPER COLD AIR CIRCULATION AND MONITOR FOOD TEMPERATURE (LOGGING THE ACTUAL FOOD TEMPERATURE THROUGHOUT THE DAY) .....DO NOT RELY ON THE AIR TEMPERATURES.......MONITOR THE ACTUAL FOOD TERMPERATURES.
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.........THE UPRIGHT COOLER WAS LEFT OPEN TO LOAD MILK EARLIER IN THE DAY ......THE UPRIGHT COOLER IS PACKED WHICH MAY BE HINDERING THE CIRCULATION OF COLD AIR TO THE FOODS IN THE COOLER......HOWEVER USING 3 FOOD THERMOMETERS (ALL WITHIN 1 DEGREE OF EACH OTHER)....THERE WAS NOT ONE FOOD PRODUCT FOUND TO MEASURE 41F OR BELOW OVER A 2 HOUR TIME PERIOD...........SPINACH DIP RECORDED AT 49F, DANNON YOGURT AND MILK AT 46F AND ESTABLISHMENT MADE YOGURT AT 48F. DISCARD ALL POTENTIALLY HAZARDOUS FOODS STORED IN THE UPRIGHT COOLER.....WHICH IS PRIMARILY DAIRY PRODUCTS.......DO NOT SERVE THE PUBLIC FOOD THAT IS NOT MAINTAINED AT 41F OR BELOW. CALL SERVICE TO DETERMINE IF COOLER IS HOLDING TEMPERATURES AT 41F OR BELOW PROPERLY....ALSO ASSESS IF THE COOLER IS OVER PACKED TO ALLOW PROPER COLD AIR CIRCULATION AND MONITOR FOOD TEMPERATURE (LOGGING THE ACTUAL FOOD TEMPERATURE THROUGHOUT THE DAY) .....DO NOT RELY ON THE AIR TEMPERATURES.......MONITOR THE ACTUAL FOOD TERMPERATURES. ,
- 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 Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORE 24 HOURS OR MORE IN COOLERS.......NO DATES OBSERVED ON SPINACH DIP........ESTABLISHMENT MADE YOGURT , AND SALSA SAVED IN DANNON YOGURT CONTAINER.
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORE 24 HOURS OR MORE IN COOLERS.......NO DATES OBSERVED ON SPINACH DIP........ESTABLISHMENT MADE YOGURT , AND SALSA SAVED IN DANNON YOGURT CONTAINER.,
- 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
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05/03/2011 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit iodine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY MUST PROVIDE IODINE TEST STRIPS FOR 3-COMPARTMENT SINK.
- 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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10/27/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD DEBRIS OBSERVED ON THE OUTSIDE OF THE ICE MACHINE, ESPECIALLY ABOVE THE DOOR HINGE. CLEAN AND MAINTAIN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Display
- Items:
- Food on display
- Locations:
- Front Counter
- Problems:
- Lacking protection Sneeze guards
- Corrections:
- Protect against contamination
- Comment:
- APPLES AT FRONT HOTEL COUNTER NOT PROTECTED FROM CUSTOMER COUGH/SNEEZE. PROVIDE SNEEZE GUARD, LID, OR PRE-PACKAGE THE APPLES.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
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04/28/2010 | Routine Inspection |
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