| No violation noted during this evaluation. | 06/08/2015 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test kit for checking the sanitizer in the 3 compartment sink. Provide a chlorine test kit. Fax or email a picture of the test kit, otherwise a revisit will be scheduled.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed food prep table legs for the meat slicer with a severe tilt to the right. Equipment must be maintained. Repair or replace this table.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease behind the panel doors of the fryers and dusty condenser and fan cover in the walk-in cooler. Non-food contact surfaces must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed 2 missing drain plugs for the 3 compartment sink. Provide 2 new drain plugs.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the food prep cooler by the grill. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
05/19/2015 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED #10 CAN OF FOOD WITH DENT ON RIM BEING STORED WITH INTACT CANS. KEEP DENTED CANS IN A SEPARATE LOCATION FOR RETURN TO MANUFACTURER, OR DISCARD. CORRECTED AT INSPECTION BY MANAGER REMOVING CAN FROM SHELF AND PLACING IT IN ANOTHER LOCATION FOR RETURN.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- STAFF ARE WEARING VISORS, BUT ARE WITHOUT OTHER HAIR COVERING. OBSERVED ONE STRAND OF HAIR ON COUNTER AT SERVING LINE. MANAGER REMOVED HAIR AND CLEANED AREA. STAFF MUST WEAR HATS OR HAIR NETS THAT COVER HAIR WHEN SERVING AND/OR PREPARING FOOD.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
11/26/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Cookline
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED-A FULL RANGE STAB-TYPE THERMOMETER ACQUIRED FROM SISTER (STORE EXTRAS) AT TACO BELL NEXT DOOR.
- 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
- Locations:
- Cookline
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE ARE NO HAND DRYING PROVISIONS AT THE COOKLINE AREA. ALL HANDSINKS SHALL BE STOCKED WITH HAND DRYING PROVISIONS. INSTALL PAPER TOWELS IMMEDIATELY.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SLICED TOMATOES AND CUT LETTUCE LOCATED IN WALK IN COOLER WITHOUT DATE MARKS. ALL THESE ITEMS SHALL BE DATE MARKED. DATE MARK THESE FOODS AND TRAIN STAFF IMMEDIATELY.
- 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
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED-TEST STRIPS ACQUIRED FROM SISTER STORE (STORE EXTRAS) TACO BELL NEXT DOOR.
- 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)
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- Cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- Cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Rear Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Cookline
- 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.
|
05/17/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue placing empty produce boxes or other obstructions directly in front of the dish wash area hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , The Manager on Duty immediately removed the cardboard obstructions at the time of todays Routine Inspection. Good timely compliance. Simply keep up with this important Food Safety & Hygiene practice.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- Front Service Counter prep cooler
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Repair the non secure lid to the Front Service Counter Food Prep cooler. The metal lid must remain attached to the cooler so that it properly lowers, raises, and stays secure if propped up. All equipment must be properly maintained in good working order.
- 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.
|
10/17/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) ice chute
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) WALK-IN COOLER FAN GUARD 2) UNDERSIDE OF SLICER 3) EXTERIOR OF VEGETABLE 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- Coolers
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANGING THERMOMETER OBSERVED INSIDE THE SANDWICH PREP STATION COOLER AND 2-DOOR REACH-IN COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
10/15/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD ITEMS STORED ON ICE TO MAINTAIN INTERNAL TEMPERATURE OF 41F AT ALL TIMES., IMPROPER COLD HOLDING: 1) SOUR CREAM AT 47F, BACON AT 52F, CHEESE AT 51F AT PREP STATION COOLER. 2) SLICED TOMATOES AT 49F AT SANDWICH PREP STATION 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:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SOUP AND 1/2 LOAVES OF DELI MEATS STORED INSIDE WALK-IN COOLER WITHOUT A CONSUME BY DATE., 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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler & freezer Fan guard(s)
- Problems:
- Soiled
- Corrections:
- Keep 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.
|
05/02/2012 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Kitchen Area
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- ALL CHEMICAL SPRAY BOTTLES LABELED WITH THE COMMON NAME AND PROPERLY STORED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- 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) FAN GUARDS IN WALK-IN COOLER 2) INTERIOR FLOOR OF 2-GLASS DOOR COOLER 3) UNDERSIDE OF SLICER 4) UTENSIL STORAGE CONTAINERS NEAR 3-COMPARTMENT SINK
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- kitchen ceiling grate(s)
- Problems:
- Not clean
- Corrections:
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- Ice machine(s) front panel
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- 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.
- 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)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SANITIZING SOLUTION CONCENTRATION EXCEEDS 50-100PPM CHLORINE INSIDE CHEMICAL SPARY BOTTLES.
- 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)
- Sponges
- Items:
- Sponges
- Locations:
- 3-compartment sink(s) Kitchen Area
- Problems:
- Used
- Corrections:
- Discontinue use.
- General violation description:
- 4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- prep station cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
11/08/2011 | Routine Inspection |
- 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) POOLED WATER ON INTERIOR FLOOR OF FRY COOLER RUNNING ONTO FLOOR 2) FAN GUARDS SOILED INSIDE THE 2-DOOR REACH-IN COOLER AT COOKLINE
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/19/2011 | Routine Inspection |
- Critical:
- Comment:
- French fries 37f and sliced tomatoes 37f in the reach in cooler on cook line. 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:
- Comment:
- Chili, baked potatoes and sliced tomatoes are discarded at the end of day. corrected,
- 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
- Critical: Hot and cold holding
- Comment:
- French fries 37f and sliced tomatoes 37f in the reach in cooler on cook line. 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: Ready-to-Eat Food, Date Markin
- Comment:
- Chili, baked potatoes and sliced tomatoes are discarded at the end of day. corrected,
- 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
|
12/01/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Locations:
- 1-door refrigerator(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- French fries in the cooler to the right of the cook line were at 54F. Sliced tomatoes were at 52F in the top rail and 51F below in the cooler to the left of the cook line. Shredded cheese was at 46F in the cooler across from the cookline. Potentially hazardous foods must be held at or below 41F or at above 135F. Service coolers to hold foods at 41F or below. This is a repeat violation. Complete the provided risk control plan and send to this department.,
- 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:
- Food-contact surface(s) and utensil(s)
- Locations:
- Above the 1-door cooler
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- According to the manager, all utensils are cleaned at the end of the day. In-use utensils used with potentially hazardous foods must be washed, rinsed, and sanitized at least every four hours. Develop a schedule so that these utensils are cleaned at least every four hours.
- 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
- Critical:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Chili, once opened, lasts two days. Potatoes that are baked are cooled and used the next day. Potentially hazardous foods that are held refrigerated more than one day must be marked with a date so that they are used or discarded within 7 days. Date mark these items and any other potentially hazardous foods that last more than one day with the date made (discard after 6 days) the discard date or preferably both. Example made 11-18-10 discard 11-24-10. , ,
- 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
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Above the 1-door cooler
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- According to the manager, all utensils are cleaned at the end of the day. In-use utensils used with potentially hazardous foods must be washed, rinsed, and sanitized at least every four hours. Develop a schedule so that these utensils are cleaned at least every four hours.
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 1-door refrigerator(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- French fries in the cooler to the right of the cook line were at 54F. Sliced tomatoes were at 52F in the top rail and 51F below in the cooler to the left of the cook line. Shredded cheese was at 46F in the cooler across from the cookline. Potentially hazardous foods must be held at or below 41F or at above 135F. Service coolers to hold foods at 41F or below. This is a repeat violation. Complete the provided risk control plan and send to this department.,
- 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:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Chili, once opened, lasts two days. Potatoes that are baked are cooled and used the next day. Potentially hazardous foods that are held refrigerated more than one day must be marked with a date so that they are used or discarded within 7 days. Date mark these items and any other potentially hazardous foods that last more than one day with the date made (discard after 6 days) the discard date or preferably both. Example made 11-18-10 discard 11-24-10. , ,
- 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
- Items:
- Food item(s) cooled, Food item(s) cooled
- Locations:
- Waste Tank
- Problems:
- Improperly, Improperly
- Corrections:
- ,
- Comment:
- Chili in the walk in cooler was being cooled from ambient temperature in a tightly wrapped container. Baked potatoes were being cooled in a plastic bag. Potentially hazardous foods must be cooled rapidly (from 135 to 70 in 2 hours and 70 to 41 in an additional 4 hours or from an ambient temperature to 41F in 4 hours). To speed the cooling process do not tightly wrap food. Place potatoes in a shallow pan and monitor temperatures. , Test strips for measuring sanitizer concentrations were not available. Sanitizer concentrations must be made accurately and tested. Provide test strips., A thermometer was not provided in the front reach in cooler. A thermometer is needed to verify the units capabilities. Provide a thermometer for each cooler., The front reach in coolers were not capable of holding food at the required temperatures. Service these units, repair or replace as necessary to hold food at or below 41f., Serving utensils in the front reach in cooler were stored in standing water. The utensil for spices did not have a handle. Utensils must be stored properly to prevent contamination of the food. Store utensils in the food with the handle extended above the food or on a clean sanitized surface., Paper towels were not provided at the back hand sink. Paper towels need to be provided so that hands are not recontaminated after washing. Paper towels were provided upon request. Corrected
- 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
- Cooling methods
- Items:
- Food item(s) cooled, Food item(s) cooled
- Locations:
- Waste Tank
- Problems:
- Improperly, Improperly
- Corrections:
- ,
- Comment:
- Chili in the walk in cooler was being cooled from ambient temperature in a tightly wrapped container. Baked potatoes were being cooled in a plastic bag. Potentially hazardous foods must be cooled rapidly (from 135 to 70 in 2 hours and 70 to 41 in an additional 4 hours or from an ambient temperature to 41F in 4 hours). To speed the cooling process do not tightly wrap food. Place potatoes in a shallow pan and monitor temperatures. , Test strips for measuring sanitizer concentrations were not available. Sanitizer concentrations must be made accurately and tested. Provide test strips., A thermometer was not provided in the front reach in cooler. A thermometer is needed to verify the units capabilities. Provide a thermometer for each cooler., The front reach in coolers were not capable of holding food at the required temperatures. Service these units, repair or replace as necessary to hold food at or below 41f., Serving utensils in the front reach in cooler were stored in standing water. The utensil for spices did not have a handle. Utensils must be stored properly to prevent contamination of the food. Store utensils in the food with the handle extended above the food or on a clean sanitized surface., Paper towels were not provided at the back hand sink. Paper towels need to be provided so that hands are not recontaminated after washing. Paper towels were provided upon request. Corrected
- 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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11/18/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW. VIOLATION 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)
- Cutting surfaces
- Comment:
- ****COMPLIANT 4-501.12 CITED CUTTING BOARD RESTORED TO BETTER CONDITION.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Comment:
- COMPLIANT 4-204.112 HANGING THERMOMETERS PROVIDED TO ALL COOLERS.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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06/22/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) serving line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING OF POTENTIALLY HAZARDOUS FOODS: 1) SLICED HAM 49F, SLICED TURKEY 52F, RAW HAMBURGER PATTIES 46F INSIDE 2-DOOR REACH-IN COOLER - AMBIENT AIR TEMPERATURE AT 56F 2) SOUR CREAM AT 48F INSIDE THE PREP STATION COOLER - AMBIENT AIR TEMPERATURE AT 48F.,
- 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)
- Cutting surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- serving line
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hand wash sink(s) rear
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- KITCHEN HANDSINK WITHOUT WATER SUPPLY DUE TO LEAK - RESTORE HOT AND COLD WATER SUPPLY IMMEDIATELY.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- 2-door reach-in cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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06/01/2010 | Routine Inspection |
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