- Critical: Potentially Hazardous Food (Ti
- Comment:
- CHICKEN STRIPS WERE 38 F, STEAK 40 F, PEPPERONI AND SALAMI 37 F AT REACH-IN COOLER NEXT TO HOT HOLDING STATION. 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)
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09/19/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO SOAP AT FRONT LINE HAND WASHING SINK. AT EACH HAND WASHING SINK OR GROUP OF 2 ADJACENT HAND WASHING SHALL HAVE A SUPPLY OF HAND CLEANING LIQUID OR POWDER. PIC PROVIDED SOAP DURING INSPECTION. CORRECTED.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN STRIPS WERE 46 F, STEAK 47 F, TURKEY 44 F, PEPPERONI 45 F, AND SALAMI 48 F AT REACH-IN COOLER N EXT TO THE HOT HOLDING STATION. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEED TO BE MAINTAINED AT 41 F OR LESS. PHF WAS DISCARDED AT INSPECTION. FOLLOW UP WITHIN 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)
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09/16/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ,
- 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)
|
09/10/2014 | Routine |
| No violation noted during this evaluation. | 09/27/2013 | Routine |
| No violation noted during this evaluation. | 09/12/2012 | Routine |
| No violation noted during this evaluation. | 09/20/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- under pop station
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MOLD HAS ACCRUED IN DRAIN CUP UNDER POP MACHINE (IN CUPBOARD). CLEAN REGULARLY TO AVOID HARBORAGE CONDITIONS FOR DRAIN FLIES.
- 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.
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09/23/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- all portioned meats 41 f and stored in the center of the retarder
- 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)
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09/29/2009 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- 9/21/09 : ALL MEATS THAT ARE NOT PORTIONED TESTED 41 F AND BELOW MEATS THAT ARE IN PORTION BOATS APPEAR TO BECOME "INSULATED" FROM THE COOLING OF THE RETARDER.....AFTER MUCH DISCUSSION OF HOW THE MEATS WERE PORTIONED IN THE "KITCHEN", IT WAS AGREED THAT MOVING THEM FROM THE PORTIONING STAGE DIRECTLY TO THE COOLER DOES NOT ALLOW THEM TO ARRIVE AT THE SERVICE RETARDER COLD AND THE INSULATING POWER OF THE BOATS AND THE PAPERS NEVER ALLOWS THEM TO REACH 41 F OR LOWER THEREFORE, PIC WILL BEGIN TO TRY A BRIEF PLACEMENT IN THE WALK IN FREEZER PRIOR TO DELIVERY UP FRONT OF THE PORTIONED MEATS,
- 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)
|
09/21/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- PREP ROW POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICES OF ROAST BEEF, HAM, AMERICAN CHEESE TESTED 45 - 47 F ALONG ROW CLOSEST TO OVEN ALL OTHER MEATS AND CHEESES ALONG ROWS FURTHER FROM OVEN TESTED 41 F OR LOWER BOTH THERMOSTATS TURNED COLDER BY ONE NUMBER ALSO, USE OF INDIVIDUAL LIDS AND CLOSING THE MAIN LIDS WHEN NOT BUSY MAY KEEP THESE PHF'S COLDER LEFT RISK CONTROL PLAN (RCP) WITH PIC PLEASE FILL OUT COMPLETELY AND SUBMIT AT FOLLOW-UP, ,
- 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)
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09/10/2009 | Routine Inspection |
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- CHEESE PIZZAS (~ 14) THAWING AT ROOM TEMPERATURE ON TABLE TOP PIC WAS UNAWARE OF GRADUAL THAWING UNDER REFRIGRATION REQUIREMENT , PIC AFTER DISCUSSION WITH INSPECTOR PUT THEM IN WALK IN COOLER AFTER ASSURING HIM THAT THEY WERE THERE FOR TWO HOURS
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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04/03/2009 | Routine Inspection |
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