| No violation noted during this evaluation. | 05/07/2015 | Routine |
| No violation noted during this evaluation. | 11/21/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirt and cobwebs on floor of the dry storage 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.
|
05/06/2014 | Routine |
| No violation noted during this evaluation. | 11/11/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed chicken nuggets in the hot holding unit at temperatures ranging from 128 - 131 degrees F. The temperature of the chicken nuggets when they arrived at this establishment was 110 degrees F according to the temperature chart. Potentially hazardous foods must be held above 135 degrees F. Reheat chicken nuggets to 165 degrees F and hold above 135 degrees F.
- 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)
|
11/01/2013 | Routine |
| No violation noted during this evaluation. | 05/02/2013 | Routine |
| No violation noted during this evaluation. | 10/11/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE CHEESE PIZZA IN THE WARMER WAS AT 123F AND THE WARMER AIR TEMPERATURE WAS 123F. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE FOR LONG TIME. AT THE TIME OF INSPECTION THE OPERATOR INCREASED THE TEMPERATURE TO 165 F ON THE WARMER AND RECORDED AN AIR TEMPERATURE OF 146F. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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)
|
04/18/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/18/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/25/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/15/2009 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a new sanitizer test paper kit. The test kit available was faulty.
- 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)
|
10/20/2008 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- Cooked chicken and pasta were at 125F. Manager state that food is received at approximately 10:00 or 10:15am. Food was reheated to 165F at 11:55. Take temperatures upon reception of food. If food is not at 140F, reheat to 165F and hold at 140F. Violation corrected at time of inspection.
- 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)
|
10/10/2007 | |
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