- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection prep cooler is holding all potentially hazardous food at 41 F or below. 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)
|
02/05/2015 | 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:
- Observed at time of inspection food in last prep cooler on cook line: lasagna, pepperoni, cheese, ham, sausage at 55 F. All potentially hazardous cold food shall be held at 41 F or below. Correct by discarding all potentially hazardous food that has been out of temperature for more then 6 hours and hold all potentially hazardous cold food at 41 F or below. A follow up will occur in about 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection hand wash sink used as a dump sink and wash sink used for culinary purposes. Corrected at time of inspection items removed from sink and employees reminded not to use sink for culinary purposes. Corrected.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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01/26/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE CHLORINE SANITIZER SHOWS IS NOT PRESENT. ALL DISH MACHINES SHALL SANITIZE CORRECTLY. REPAIR DISH MACHINE IMMEDIATELY AND UTILIZE THREE COMPARTMENT SINK UNTIL UNITS REPAIRED., DISH MACHINE SANITIZER REPAIRED TODAY-ITEM CORRECTED.
- 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:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE KITCHEN FLOOR BY SINKS AND THE HOOD FILTERS ARE UNCLEAN. ALL AREAS SHALL BE CLEAN. CLEAN ITEMS DAILY.
- 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.
|
08/04/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 43.9F AND THE VEAL WAS AT 40.2F AND THE SHREDDED AMERICAN CHEESE WAS AT 40.5F. AS PER THE OPERATOR THE A LEAK IN THE COIL WAS FIXED VIOLATION HAD BEEN CORRECTED. AIR TEMPERATURE IS 44F, MONITOR THE 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)
|
02/20/2014 | 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:
- THE TWO DOOR IN RAIL SANDWICH COOLER WAS AT 51F AND THE FISH WERE AT 49.5F, HAMBURGERS WERE AT 52F, SALAD WAS AT 52F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF THE PHF IS STORED IN THE TEMPERATURE DANGER ZONE (41F-135F) FOR MORE THAN 4 HOURS. DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41F AND STORED 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)
|
02/17/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE DRINK DISPENSER HOLDERS WERE KEPT CLEAN AND THE VIOLATION WAS 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: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS REPLACED WITH A REBUILT ONE AND IT WAS AT 35F AND THE CHICKEN WAS AT 32F. 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)
|
08/21/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- The drink dispenser holders were soiled. Clean, wash, rinse and sanitize them everyday. A follow up inspection will be conducted with in 10 days. At the time of inspection they were cleaned and sanitized. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door in rail cooler was at 54f and the chicken was at 51f (the chicken when checked second time it was at 45fand the steak was at 52f. Discard all the Potentially Hazardous Food from this cooler and do not store any phf in this cooler until it maintains 41f or lower. At the time of inspection the phf was discarded. 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)
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- Comment:
- The eating portions of the silverware were exposed. Cover the eating portions to protect from possible contamination. Correct this violation by next routine inspection.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
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08/20/2013 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- THE STORE ROOM WAS THOROUGHLY CLEANED AND SANITIZED. GNATS WERE AT MINIMUM. VIOLATION HAD BEEN CORRECTED.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE TWO DOOR IN RAIL COOLER WAS AT 46F AND THE RIBS WERE AT 41.8F. ADJUSTED THE DOOR TO SEAL PROPERLY. THE OPERATOR LOWERED THE TEMPERATURE FURTHER. 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)
|
02/14/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not performed
- Corrections:
- Eliminate harborage conditions.
- Comment:
- NOTICED GNATS (FRUIT FLIES) IN THE DRY STORAGE ROOM. KEEP THE FLOOR UNDER THE SHELVES CLEAN. WASH, RINSE AND SANITIZE THE FLOOR. CONTACT A LICENSED PEST CONTROL CO TO TREAT THE AREA. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- THE DRINK DISPENSER HOLDERS WERE SOILED WITH FOOD DEBRIS. THEY WERE WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 2 DOOR IN RAIL COOLER WAS AT 44.8F AND THE STEAK WAS AT 47F AND THE HEAVY WHIPPED CREAM WAS AT 49F. THE FOOD TEMPERATURES IN THE UPPER DECK ARE UNDER 41F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD ITEMS STORED IN THE COOLER FOR MORE THAN 4 HOURS. PHF SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE (41F-135F) FOR MORE THAN 4 HOURS. AT THE TIME OF INSPECTION ALL THE FOOD WAS REMOVED AND THE VIOLATION WAS CORRECTED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS TO CHECK THE 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- THE HOOD FILTERS ARE SOILED. KEEP THEM CLEAN TO PREVENT THE FIRE ACCIDENTS AND TO PREVENT CONTAMINATION OF THE FOOD.
- 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.
|
02/11/2013 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY REPAIRING DISH MACHINE TO PROVIDE 50 TO 100PPM CHLORINE.
- 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
|
09/18/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE FAILED TO SANITIZE. SANITIZER TESTED AT 0 PPM CHLORINE. REPAIR TO SANITIZE AT 50-100 PPM.,
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BAR AND 1 KITCHEN AREA HAND SINK WITHOUT PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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08/24/2012 | Routine |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- OBSERVED A COLANDER OF FOOD IN THE WASH COMPARTMENT OF THE 3-COMP. SINK THAT HAS DIRECT CONNECTION TO THE SEWAGE SYSTEM. USE ONLY THE AIR GAPPED SINKS FOR CULINARY USE. CORRECTED BY REMOVING THE FOOD, AND THE OWNER INSTRUCTED FOOD PREPARERS TO USE THE RINSE AND SANITIZING COMPARTMENTS ONLY.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
02/07/2012 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- 3-compartment sink
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- 1) OBSERVED A PLASTIC SPLASH GUARD IN THE DRAIN SINK OF THE 3-C SINK, PREVENTING A PROPER AIR GAP. *CORRECTED BY REMOVING THE PLASTIC. 2) OBSERVED FOOD BEING CLEANED IN THE WASH COMPARTMENT OF THE 3-C SINK, WITH DIRECT CONNECTION TO THE SEWAGE SYSTEM. ONLY USE THE SINKS HAVING AIR-GAPPED DRAIN PIPES FOR CULINARY USE. *CORRECTED BY REMOVING THE FOOD AND INSTRUCTING EMPLOYEES TO USE THE AIR GAPPED SINKS.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Kitchen Area
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED COOKED RICE STORED ON TOP OF PIZZA OVEN AT 122F FOOD TEMP. HOLD AT OR BELOW 135F. THE RICE WAS VOLUNTARILY 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)
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- 1) OBSERVED UNCLEAN RAGS AND CONTAINER OF GREASE ON THE SLICER. CORRECTED BY REMOVING THE ITEMS AND RE-CLEANING THE SLICER. 2) THE ICE WANDS ARE STORED WITH RAW MEAT IN THE FREEZER. STORE AWAY FROM RAW MEAT. COVER WITH WRAP OR STORE THE ICE WANDS IN CONTAINERS. CORRECTED BY RE-CLEANING AND STORING IN CONTAINERS.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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08/19/2011 | Routine Inspection |
- Critical: Pasteurized Eggs, Certain Reci
- Comment:
- CORRECTED BY USING PASTEURIZED EGGS FOR CAESAR SALAD DRESSING.
- General violation description:
- 3-302.13 - Pasteurized eggs or egg products shall be substituted for raw shell eggs in the preparation of FOODS such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified BEVERAGES that are not cooked as specified or as otherwise allowed by the code which needs to include a consumer advisory or HACCP plan.
|
02/22/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CENTER PREP COOLER: RAW CHICKEN AND SEAFOOD ABOVE THE COLD WELL IN THE COOLER TOP AT 46-50F. LEFT PREP COOLER TOP: SWISS CHEESE STACKED ABOVE THE COLD WELL AT 52F. CORRECTED: ALL NOTED FOOD WAS IN THE COOLER FOR A SHORT TIME AND WAS TAKEN TO THE WALK IN COOLER. THE COOKS WERE INSTRUCTED TO KEEP THE FOOD BELOW THE COOLING AREA OF THE COLD WELLS.
- 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
- Locations:
- dish machine(s) hot dog roller
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE DISH MACHINE FAILED TO REACH 160F SURFACE TEMP, AND READ 175F ON THE GAUGE. CORRECTED BY ADJUSTING THE BOOSTER HEATER TO SANITIZE AT 160F OR HIGHER.
- 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
- Critical: Pasteurized Eggs, Certain Reci
- Items:
- Eggs in Caesar salad
- Problems:
- Raw
- Corrections:
- Substitute pasteurized egg or egg product
- Comment:
- SUBSTITUTE PASTEURIZED EGGS FOR RAW IN THE CAESER DRESSING. NOTE: THERE IS A CONSUMER ADVISORY PRESENT FOR CAESAR SALAD IN THE MENU. ,
- General violation description:
- 3-302.13 - Pasteurized eggs or egg products shall be substituted for raw shell eggs in the preparation of FOODS such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified BEVERAGES that are not cooked as specified or as otherwise allowed by the code which needs to include a consumer advisory or HACCP plan.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- prep cooler
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW CHICKEN STORED NEXT TO VEGETABLES IN THE PREP COOLER TOP. CORRECTED BY RE-LOCATING THE RAW CHICKEN TO BE HELD SAFELY.
- 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
|
02/11/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/20/2010 | Routine Inspection |
| No violation noted during this evaluation. | 02/11/2010 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Items:
- Equipment knife
- Comment:
- STORE KNIVES WHEN NOT IN USE IN A CLEAN A SANITARY LOCATION/MANNER.....DISCONTINUE STORE BETWEEN REACH IN COOLERS.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- CORNED BEEF DATED 7/29-8/4////.....DISCARD FOOD PRODUCT PAST EXPIRATION DATE OR CORRECT DATE OPERATOR INDICATES OLD TAG WAS NOT REMOVED FROM STAINLESS STEEL CONTAINER....CORRECTED AT TIME OF VISIT BY RELABELING CORNED BEEF CONTAINER.
- 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
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08/05/2009 | Routine Inspection |
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