| No violation noted during this evaluation. | 05/15/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at free standing hand wash sink (near dishmachine). Provide., Paper towels provided at hand sink. 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s), Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- reach-in cooler, reach-in freezer(s), gas range Ventilation hood canopy
- Problems:
- Soiled, Soiled, With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean., Keep clean., Keep clean.
- Comment:
- Food residue on bottom of 2 door reach in cooler and reach in freezer. Clean., Dried pasta, drippings in drip trays of gas range. Clean., Ventilation hood filters are dusty. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/08/2014 | Routine |
| No violation noted during this evaluation. | 04/13/2012 | Routine Inspection |
| No violation noted during this evaluation. | 04/15/2011 | Routine Inspection |
- Items:
- Frozen food item(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- THE SINGLE DOOR DELFIELD REACH IN FREEZER WAS AT 20F. THE FOOD WAS SOFT. GET THE FREEZER REPAIRED.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
- Items:
- Frozen food item(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- THE SINGLE DOOR DELFIELD REACH IN FREEZER WAS AT 20F. THE FOOD WAS SOFT. GET THE FREEZER REPAIRED.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
- Items:
- Frozen food item(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- THE SINGLE DOOR DELFIELD REACH IN FREEZER WAS AT 20F. THE FOOD WAS SOFT. GET THE FREEZER REPAIRED.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
- Items:
- Frozen food item(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- THE SINGLE DOOR DELFIELD REACH IN FREEZER WAS AT 20F. THE FOOD WAS SOFT. GET THE FREEZER REPAIRED.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
- Items:
- Frozen food item(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- THE SINGLE DOOR DELFIELD REACH IN FREEZER WAS AT 20F. THE FOOD WAS SOFT. GET THE FREEZER REPAIRED.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
- Frozen Food
- Items:
- Frozen food item(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- THE SINGLE DOOR DELFIELD REACH IN FREEZER WAS AT 20F. THE FOOD WAS SOFT. GET THE FREEZER REPAIRED.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
|
04/06/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- The cooler was cleaned, washed, rinsed and sanitized. Violation had been corrected.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
11/03/2009 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- something was spilled in the two door Delfield reach in cooler. Wash, rinse and sanitize all the food contact surfaces. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
10/16/2009 | Routine Inspection |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cooler was at 45 f and the ranch dressing was at 45.2f, eggs were at 44.7f. Eggs (5)and partially used small ranch dressing bottle were discarded. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Set the cooler around 38f to compensate for frequent openings of the cooler doors.
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cooler was at 45 f and the ranch dressing was at 45.2f, eggs were at 44.7f. Eggs (5)and partially used small ranch dressing bottle were discarded. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Set the cooler around 38f to compensate for frequent openings of the cooler doors. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cooler was at 45 f and the ranch dressing was at 45.2f, eggs were at 44.7f. Eggs (5)and partially used small ranch dressing bottle were discarded. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Set the cooler around 38f to compensate for frequent openings of the cooler doors. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cooler was at 45 f and the ranch dressing was at 45.2f, eggs were at 44.7f. Eggs (5)and partially used small ranch dressing bottle were discarded. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Set the cooler around 38f to compensate for frequent openings of the cooler doors. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cooler was at 45 f and the ranch dressing was at 45.2f, eggs were at 44.7f. Eggs (5)and partially used small ranch dressing bottle were discarded. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Set the cooler around 38f to compensate for frequent openings of the cooler doors. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cooler was at 45 f and the ranch dressing was at 45.2f, eggs were at 44.7f. Eggs (5)and partially used small ranch dressing bottle were discarded. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Set the cooler around 38f to compensate for frequent openings of the cooler doors. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cooler was at 45 f and the ranch dressing was at 45.2f, eggs were at 44.7f. Eggs (5)and partially used small ranch dressing bottle were discarded. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Set the cooler around 38f to compensate for frequent openings of the cooler doors. ,
- 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)
|
02/03/2009 | Routine Inspection |
| No violation noted during this evaluation. | 09/04/2008 | Routine Inspection |
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