- 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:
- MANAGER STATED THAT MEATBALLS IN SAUCE AND CHICKEN BREAST PIECES FOR HOT HOLDING ARE FIRST HEATED IN MICROWAVE TO 154F, THEN PLACED IN STEAM TABLE TO MAINTAIN THAT TEMPERATURE. SHE STATED THAT SHE HAD HEATED THESE ITEMS IN MICROWAVE THIS MORNING SHORTLY BEFORE THE INSPECTION BEGAN. MAKE SURE THAT POTENTIALLY HAZARDOUS FOODS ARE REHEATED TO 165F FOR 15 SECONDS, TO HELP ENSURE DESTRUCTION OF ORGANISMS THAT CAN CAUSE FOOD BORNE ILLNESS. CORRECTED AT INSPECTION BY MANAGER IMMEDIATELY REHEATING FOODS TO 165F IN MICROWAVE, AND THROUGH EDUCATION ON REHEATING METHODS AND TEMPERATURES.
- 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).
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRAIN PIPE FROM RINSING PORTION OF 3-COMPARTMENT SINK IS LEAKING. OWNER STATED THAT A PART HAS BEEN ORDERED AND REPAIR WILL BE MADE TODAY. KEEP PLUMBING IN GOOD REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/01/2015 | Routine |
| No violation noted during this evaluation. | 05/02/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Lower Reach In Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ANGUS STEAK WAS AT 46F, EGGS AT 43F, BARBECUE CHICKEN COOLING WAS AT 52F. HOLD AT OR BELOW 41F. COOLER AMBIENT AIR THERMOMETER READ 44F. CORRECTED BY MOVING TO THE WALK IN COOLER. DO NOT USE THAT REACH IN COOLER FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED (PERSON IN CHARGE AGREED).
- 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:
- Cold food item(s)
- Locations:
- Lower Reach In Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ANGUS STEAK WAS AT 46F, EGGS AT 43F, BARBECUE CHICKEN COOLING WAS AT 52F. HOLD AT OR BELOW 41F. COOLER AMBIENT AIR THERMOMETER READ 44F. CORRECTED BY MOVING TO THE WALK IN COOLER. DO NOT USE THAT REACH IN COOLER FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED (PERSON IN CHARGE AGREED).
- 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)
|
05/08/2013 | Routine |
| No violation noted during this evaluation. | 05/23/2012 | Follow-up |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED 4 POUNDS OF UNKNOWN MEAT IN BOX LOCATED IN WALK IN FREEZER. DISCARD IMMEDIATELY, A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CONTAINER OF PICKLES STORED ON FLOOR OF WALK IN COOLER.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
05/11/2012 | Routine Inspection |
| No violation noted during this evaluation. | 06/03/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Locations:
- Under beverage station
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Locations:
- Under beverage station
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- , WATERLINE TO SODA CARBONATOR FEEDLINE: EXISTING VENTED DOUBLE CHECK VALVE HAS TUBING ATTACHED TO IT'S ATMOSPHERIC VENT PORT. THIS CLEAR PLASTIC TUBING HAS BEEN RAISED AND SECURED TO THE OTHER PLASTIC DRAINPIPES SO THAT IT TERMINATES AT LEAST ONE INCH ABOVE THE RECEIVING DRAIN RIM. CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
05/10/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- hot holding unit(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPAIR HOT WELL ON SUBWAY SIDE, HOT WELL AT WALMART SNACK SIDE IS CURRENTLY USED FOR SUBWAY HOT ITEMS.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
06/01/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling vents
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OUTLET VENT ONLY.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Front service area Hand wash sink(s)
- Problems:
- Not provided
- 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.
|
11/05/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- back room ceiling vents
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ONLY THE OUTLET VENT.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- back room ceiling vents
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ONLY THE OUTLET VENT.
- 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.
|
05/22/2009 | Routine Inspection |
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