- Critical: Demonstration
- Comment:
- Observed manager knowledgeable about food safety practices. Corrected
- 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: Equipment, Food-Contact Surfac
- Comment:
- Observed can openers and slicer clean. 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
- Critical: Food Temperature Measuring Dev
- Comment:
- Observed calibrated stab thermometer. Corrected
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed cut lettuce and cut tomatoes at 41 degrees in 1 door tall cooler. 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: Potentially Hazardous Food (Ti
- Comment:
- Observed no hot dogs holding under 135 degrees in hot holding area. 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: Sanitizing Solutions, Testing
- Comment:
- Observed chlorine test strips. Corrected
- 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)
- System Maintained in Good Repa
- Comment:
- Observed stoppers provided for 3 compartment sink. Corrected
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Comment:
- Observed 100 ppm chlorine in rag bucket. Corrected
- 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
|
03/31/2015 | Follow-up |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Manager did not know how to set up 3 compartment sink or use test strips. Train the person and charge to be knowledgeable about sanitation and food safety practices and have a certified food manager on staff. Correct immediately,
- 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: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed both hand held can openers and slicer with excess food debris on it. Food contact surfaces must be clean and sanitized. Clean and sanitize these items. Correct immediately,
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no stab thermometer. Provide and use a stab thermometer to measure food temperatures. Correct immediately,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels at hand sinks. Manager states they ran out and are getting some at store. Hand washing sinks must have paper towels at all times. Keep adequate supply on hand. Correct immediately. Corrected at time of inspection by placing paper towels at all hand sinks. 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cut lettuce at 55 degrees and cut tomatoes at 64 degrees on top level of 4 door prep cooler that is not working. Discard. Do not store food in or on top prep level of this cooler until corrected. No food observed in cooler. Potentially hazardous foods 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed hot dogs at 121 degrees in steamer unit on cook line. Discard. Potentially hazardous foods 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test strips. Provide and use chlorine test strips to measure sanitizer level at 3 compartment sink, rag buckets, and dish machine. Correct immediately,
- 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)
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed only one stopper for 3 compartment sink. Manager states they wash items by hand and items in 3 compartment sink. Provide 3 stoppers for 3 compartment sink so sinks can be used correctly. Observed no cold water at hand washing sink at from counter area. Provide cold water to this hand sink to off set the hot water. Correct immediately Plumbing system must be maintained.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed 2 wet rags stored on the counter. Store in between use wet rags in 50 - 100 ppm chlorine in between use. Correct immediately,
- 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
|
03/17/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- Wall(s) Front Counter
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) OBSERVED LADIES' ROOM SINK TO BE DIRTY. 2) OBSERVED DIRTY FLOOR BEHIND COOK LINE AND IN KITCHEN, ESPECIALLY AROUND AND UNDER EQUIPMENT. 3) KITCHEN DOOR IS STICKY AND GREASY TO THE TOUCH. 4) DISH MACHINE NEEDS CLEANING 5) AREA AROUND CASH REGISTER NEEDS CLEANING. CLEAN FACILITIES OFTEN ENOUGH TO KEEP CLEAN.
- 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.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- INSIDES OF FREEZERS WERE OBSERVED TO HAVE A BUILD-UP OF FROST. DEFROST FREEZERS TO KEEP CLEAN.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) OBSERVED DOOR TO KITCHEN TO BE WORN, AND WITH A HOLE IN IT. 2) OBSERVED WIRING ON LAMPS ABOVE SERVING COUNTER TO BE WORN/FRAYED. REPAIR OR REPLACE THESE ITEMS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/18/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the hand wash sink located adjacent to the dish washing area to encourage frequent and PROPER staff hand washing activities. , A working supply of hand soap was replaced to the dish wash area hand sink. Simply keep this sink properly supplied with soap to help maintain good staff hygiene.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- Wall(s) Front Counter
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the kitchen wall areas directly behind and adjacent to the fryer. Simply wash all walls / attachments that have much accumulations. Do this cleaning as often as necessary to keep kitchen surfaces clean.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- kitchen ceiling
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace the missing ceiling tile to the overhead area adjacent to the kitchen grill. Simply keep all ceiling tiles properly in-place to provide a smooth and easily cleanable overhead surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- floor dish washing area
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Replace the missing floor tiles to the area under and adjacent to the three compartment sink. Simply keep all floor tiles properly in-place to provide a smooth and easily cleanable surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Storing Refuse, Recyclables, a
- Items:
- Refuse/returnables/recyclables
- Locations:
- dumpster(s)
- Problems:
- Allows for entry of insects, rodents, or other animals
- Corrections:
- Repair/replace/seal to prevent entry of pests.
- Comment:
- Be sure to keep the dumpster lid and side accessways properly closed when the dumpster is not in immediate usage. This practice will help dissuade various pests from gaining access to a food smorgasbord, and possibly nesting nearby the facility.
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
|
03/26/2014 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- Cookline
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Begin practice of properly covering any / all beverages being consumed within any kitchen area. By keeping a cover on drink containers, you will minimize the chance of accidental spillage and any resulting contaminations. Simply keep lids on beverage containers within kitchen OR consume drinks within the dining room only.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline scoop
- Problems:
- Improperly stored In standing water No dipper well
- Corrections:
- Store as stated above.
- Comment:
- Discontinue practice of storing various utensils in standing water. See scoop at Front service Counter. All in-use utensils must be either be A) kept on a clean and sanitized surfaces between uses, or B) kept in the various products being dispensed. Alternately, utensils can be stored in HOT water that is maintained at 135 degrees Fahrenheit or greater.
- 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
- Warewashing Sinks, Use Limitat
- Locations:
- kitchen 3-compartment sink
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep much cleaner the three compartment sink basins located in the rear kitchen area. This entire sink must be kept clean throughout the day as necessary to maintain clean in appearance. The "sanitize" basin MUST be cleaned and properly sanitized prior to any future food prep activities or dish washing procedures.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Front Service Counter throughout
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) with appropriate amount of bleach (50 to 100 ppm). This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
|
09/04/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) Front Counter
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DEFROST ACCUMULATED ICE INSIDE REACH-IN FREEZER AT FRONT COUNTER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- ice cream scoop Front Counter
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s) drainline(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/18/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Under slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FOOD DEBRIS AND GREASE ON PREP TABLE SURROUNDING AND UNDERNEATH SLICER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Frequency
- Items:
- Pick up frequency for refuse
- Locations:
- men's & women's RESTROOMS
- Problems:
- Inadequate Allows for objectionable odors
- Corrections:
- Increase pick-up frequency.
- Comment:
- WASTE RECEPTACLES INSIDE RESTROOMS FULL TO CAPACITY.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- Kitchen Area
- Problems:
- Not provided At hand sink
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- dish washing area
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO WATER SUPPLY TO DISH AREA HANDSINK AND NO HOT WATER TO MOP SINK., WATER SUPPLY RESTORED TO SINKS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wet cleaning
- Items:
- Washing agent(s)
- Locations:
- dish machine(s)
- Problems:
- Not utilized
- Corrections:
- Utilize cleaning agents as specified above.
- General violation description:
- 4-603.14 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
03/09/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE UNIT.
- 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
- Comment:
- ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE 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
- Clean, Vent. Sys., Prev. Disch
- Comment:
- VENTILATION HOOD FILTERS CLEANED.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Hand Cleanser, Availabilty
- Comment:
- SOAP PROVIDED TO EACH HANDSINK.
- 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)
- Hand Drying Provision
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/30/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Rear 2 door cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- LARGE BUS PANS OF COOKED POTATOES STORED AT 50F OR GREATER INSIDE REAR 2-DOOR REACH-IN 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Coolers
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED HAMS AND COOKED POTATOES STORED INSIDE KITCHEN COOLERS WITHOUT A CONSUNE BY DATE.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) KITCHEN STOVE TOP 2) KITCHEN PREP TABLE , NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) KITCHEN STOVE TOP 2) KITCHEN PREP TABLE - CORRECTED - CLEANED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- kitchen filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- Kitchen Area
- Problems:
- Not provided At hand sink
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS AT HANDSINKS: 1) KITCHEN 2) FRONT COUNTER,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) NO COLD WATER SUPPLY AT KITCHEN HANDSINK 2) NO HOT OR COLD WATER SUPPLY TO KITCHEN MOP SINK - REPAIR LEAK 3) NO COLD WATER SUPPLY AT FRONT COUNTER HANDSINK,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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08/12/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- 3-door reach-in cooler Kitchen Area
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW SHELL EGGS STORED ABOVE PRODUCE INSIDE THE KITCHEN 3-DOOR REACH-IN COOLER., RAW ANIMAL FOODS HAVE BEEN MOVED TO AN ALTERNATE LOCATION, DOWN & AWAY FROM READY TO EAT FOODS.
- 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:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SHELF BELOW GRILL SOILED WITH GREASE AND FOOD DEBRIS 2) 3-COMPARTMENT SINK DRAINBOARD BENEATH DISH RACK
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Facility filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD FILTERS SOILED ABOVE KITCHEN STOVE AND AT COOKLINE.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Dish washing Area
- Problems:
- Not provided At hand sink
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's rest room
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- cold water faucet front counter handsink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- COLD WATER FAUCET LEAKING AT FRONT COUNTER HANDSINK - REPAIR TO RESTORE COLD WATER SUPPLY TO SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/14/2011 | Routine Inspection |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- Overhead
- Problems:
- Present in facility With over loaded/loaded trapping devices Fly strips
- Corrections:
- Keep trapping devices clean and free of dead pests.
- Comment:
- As fly strips become overloaded with dead flies, remove and replace with new. Numerous strips in kitchen area are in need of changing., PIC corrected the violation at the time of todays Routine Inspection by having staff replace all overloaded fly strips with new. Good Compliance on this important Food Safety issue.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- food prep area table(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the underneath area(s) of the kitchen table(s) near the food prep area. If you can see old debris...then the areas need to be cleaned. Simple wash and sanitize all lower reaches of these tables to comply. Wash often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink dishwash area
- Locations:
- Dish washing Area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Be sure to keep a working supply of hand soap at ALL hand wash sinks to provide an easy way for staff to properly wash their hands.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Also, keep a working supply of paper hand towels at ALL hand wash sinks to encourage frequent and PROPER staff hand washing procedures.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Warewashing Sinks, Use Limitat
- Locations:
- Dish washing Area 3 compartment sink & drainboards
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep much cleaner with more frequent washings the entire three compartment sinks area. Do not let old food residuals accumulate on or near this dish wash sink without frequent washing.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
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09/29/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 10:30 A.M. A SHELL EGG AND SALAD DRESSING WERE FOUND AT 57 AND 54 DEGREES F IN THE REACH IN COOLER NEAR THE 3 COMPARTMENT SINK. THE OPERATOR STATES THESE FOODS WERE TRANSFERRED FROMTHE REAR REACH IN COOLER AT ABOUT 9:00 A.M. THIS MORNING. TEMPERATURES IN THE REAR REACH IN COOLER WERE OBSERVD AT 45 DEGREES F FOR A COOKED POTATO AND 46 DEGREES F FOR NOODLE SOUP. ENSURE THAT POTENTIASLLY HAZARDOUS FOODS HEL REFRIGERATED ARE KEPT AT 41 DEGREES F OR LESS. AN OFFICE CONSULTATION WAS HELD FOR THIS VIOLATION BETWEEN 10 - 12/2008. FURTHER ADMINISTRATIVE ACTION OR A RE-VISIT INSPECTION MAY BE FORTHCOMING. IN THE INTERIM, DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THESE COOLERS. STORE THEM INSTEAD IN THE REACH IN COOLER NEAR THE BACK HALL WAY WHERE TEMPERATURES WERE FOUND AT 42 DEGREES F FOR HASH POTATOES AND CHILI. COMMENTS: THE AIR TEMPERATURES FOR THE REACH IN COOLER AND REAR REACH IN COOLER WERE FOUND AT 47 AND 54 DEGREES F. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES FOR 4 OR MORE HOURS THEY MUST BE 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: Reheating for Hot Holding
- Comment:
- AT THE TIME OF INSPECTION, THE CHEF STATED THAT FOODS REQUIRING USE OF THE STEAM TABLE ARE NOW HEATED ON THE STOVE. SPECIFICALLY, FOR PRECOOKED CHILI, THE CHEF STATED THAT THE CHILI IS HEATED IN A WATER BATH ON THE STOVE UNTIL REACHING A TEMPERATURE OF 140 DEGREES F BEFORE TRANSFER TO THE STEAM TABLE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
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06/03/2010 | 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:
- AT ABOUT 2:25 P.M., SLICED HAM IN THE REACH IN COOLER (LOCATED ACROSS FROM THE 3 COMPARTMENT SINK) WAS FOUND AT 46 DEGREES F. THE OPERATOR STATES THE HAM HAD BEEN IN THE COOLER FOR ABOUT 4-5 HOURS. AT ABOUT 2:30 P.M., A CONTAINER OF CHILI IN THE 2 DOOR REACH IN COOLER (NEAREST THE HALLWAY TO THE REAR) WAS FOUND AT 45 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE KEPT COLD AT 41 DEGREES F OR LESS. AN OFFICE CONSULTATION WAS HELD FOR THIS VIOLATION BETWEEN 10 - 12/2008. FURTHER ADMINISTRATIVE ACTION OR A RE-VISIT INSPECTION MAY BE FORTHCOMING. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES FOR 4 OR MORE HOURS THAT THEY MUST BE DISCARDED. ENSURE THAT COOLING FOODS ARE KEPT AWAY FROM OTHER FOODS WHEN THEY SHARE THE SAME COOLER. CONSIDER STORING LESS PRODUCT IN THIS COOLER TO ENSURE PROPER AIR CIRCULATION.
- 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:
- AT ABOUT 2:25 P.M., SLICED HAM IN THE REACH IN COOLER (LOCATED ACROSS FROM THE 3 COMPARTMENT SINK) WAS FOUND AT 46 DEGREES F. THE OPERATOR STATES THE HAM HAD BEEN IN THE COOLER FOR ABOUT 4-5 HOURS. AT ABOUT 2:30 P.M., A CONTAINER OF CHILI IN THE 2 DOOR REACH IN COOLER (NEAREST THE HALLWAY TO THE REAR) WAS FOUND AT 45 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE KEPT COLD AT 41 DEGREES F OR LESS. AN OFFICE CONSULTATION WAS HELD FOR THIS VIOLATION BETWEEN 10 - 12/2008. FURTHER ADMINISTRATIVE ACTION OR A RE-VISIT INSPECTION MAY BE FORTHCOMING. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES FOR 4 OR MORE HOURS THAT THEY MUST BE DISCARDED. ENSURE THAT COOLING FOODS ARE KEPT AWAY FROM OTHER FOODS WHEN THEY SHARE THE SAME COOLER. CONSIDER STORING LESS PRODUCT IN THIS COOLER TO ENSURE PROPER AIR CIRCULATION. ,
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- AFTER QUESTIONING THE COOK, IT WAS FOUND THAT COOKED CHILI IS HEATED / REHEATED FROM THE COLD STATE IN THE STEAM TABLE. IN GENERAL THE STEAM TABLE IS DESIGNED FOR HOLDING FOODS HOT (AT 135 DEGREES F OR GREATER) AND NOT FOR RAPIDLY HEATING FOODS TO 165 DEGREES F. POTENTIALLY HAZARDOUS FOODS REQUIRING REHEATING MUST BE RAPIDLY HEATED WITHIN 2 HOURS FROM START TO 165 DEGREES F (FOR 15 SECONDS). TO ACHIEVE THIS, REHEAT COOKED CHILI ON THE STOVE OR IN THE MICRO WAVE OVEN. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED PENDING FURTHER ADMINISTRATIVE ACTION PURSUED FOR VIOLATION 3-501.16. COMMENTS: REFER TO SECTION 3-403.11 OF THE 2005 FOOD CODE FOR DETAILS.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- AFTER QUESTIONING THE COOK, IT WAS FOUND THAT COOKED CHILI IS HEATED / REHEATED FROM THE COLD STATE IN THE STEAM TABLE. IN GENERAL THE STEAM TABLE IS DESIGNED FOR HOLDING FOODS HOT (AT 135 DEGREES F OR GREATER) AND NOT FOR RAPIDLY HEATING FOODS TO 165 DEGREES F. POTENTIALLY HAZARDOUS FOODS REQUIRING REHEATING MUST BE RAPIDLY HEATED WITHIN 2 HOURS FROM START TO 165 DEGREES F (FOR 15 SECONDS). TO ACHIEVE THIS, REHEAT COOKED CHILI ON THE STOVE OR IN THE MICRO WAVE OVEN. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED PENDING FURTHER ADMINISTRATIVE ACTION PURSUED FOR VIOLATION 3-501.16. COMMENTS: REFER TO SECTION 3-403.11 OF THE 2005 FOOD CODE FOR DETAILS. ,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Corrections:
- Utilize metal pans to maximize heat transfer.
- Comment:
- AT ABOUT 2:25 P.M. IN THE DOOR REACH IN COOLER, A LARGE COVERED PLASTIC TUB FILLED WITH COOKED POTATOES WAS FOUND AT APPROXIMATELY 61 DEGREES F. THE OPERATOR STATES THAT THE POTATOES WERE COOKED THIS MORNING AT ABOUT 9:30 A.M. AVOID USING LARGE COVERED PLASTIC CONTAINERS FOR COOLING LARGE QUANTITIES OF POTATOES. REFER TO THE COOLING METHODS LISTED IN SECTION 3-501.15 OF THE 2005 FOOD CODE AND THE HANDOUTS PROVIDED FOR MORE INFORMATION. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. COMMENTS: CONSIDER USING SHALLOW METAL PANS WHEN COOLING POTATOES. TRY NOT TO STACK THE POTATOES NO MORE THAN 2 - 3 INCHES HIGH IN THE PANS. CONSIDER DIVIDING THE POTATOES UP INTO SMALLER QUANTITIES. IF PROTECTED FROM OVERHEAD CONTAMINATION, LEAVE THE CONTAINER UNCOVERED OR LOOSELY COVERED. ENSURE THAT ALL POTATOES ARE COOLED FROM 135 - 70 DEGREES WITHIN 2 HOURS AND FROM 70 - 41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
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03/24/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about River Rouge Coney Island, 10490 W Jefferson, River Rouge, MI 48218 »