| No violation noted during this evaluation. | 05/15/2015 | Routine |
| No violation noted during this evaluation. | 11/18/2014 | Routine |
| No violation noted during this evaluation. | 05/09/2014 | Routine |
| No violation noted during this evaluation. | 11/01/2013 | Routine |
| No violation noted during this evaluation. | 10/18/2012 | Routine |
| No violation noted during this evaluation. | 04/25/2012 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Comment:
- PIC IS NOW LOGGING ALL RE-USED PHF'S IN A LOG BOOK, THEREFORE, SINCE LUNCH TIMES NEVER CHANGE IT IS CONSIDERED THEY NEVER REACH THE FOUR HOUR LIMIT OF BEING OUT OF REFRIGERATION
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
11/21/2011 | Follow-up |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Facility POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- FACILITY IS ALREADY ROTATING UNUSED MILKS, STRING CHEESE AND YOGURT TO THE TOP OF THE FOODS SERVED FOR THE NEXT DAY BUT THEY HAVE NO DOCUMENTATION AS REQUIRED THEREFORE, PLEASE DEVELOP A "SPREADSHEET" TO TRACK THE PRODUCTS TO PROVE THAT THEY ARE NEVER KEPT OUT OF REFRIGERATION FOR FOUR HOURS OR MORE AS DISCUSSED IF THEY ARE ALWAYS USED UP IN TWO DAYS , THEN THIS SYSTEM CAN ACCOUNT FOR RECOOLING TIME(S) AS WELL SINCE THE TOTAL TIME THAT THEY SET OUT DURING ONE DAY (I.E., ONE MILK LASTING THROUGH THE WHOLE LUNCH TIME OF ONE AND A HALF HOURS 11 AM TO 12:30 PM) MAY BE NINETY MINUTES,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Facility SPRAY BOTTLE(S)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- FOUR SPRAY BOTTLES UNLABELLED PLEASE LABEL ACCORDINGLY TO CONTENTS TO HELP PREVENT MISUSE, ALL FOUR WERE LABELLED AS "SANITIZER"
- 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.
|
11/11/2011 | Routine Inspection |
- Critical:
- Comment:
- The warmer was at 135f and going up and the sausage was at 145f. The switch and an element were replaced. 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)
- Critical: Hot and cold holding
- Comment:
- The warmer was at 135f and going up and the sausage was at 145f. The switch and an element were replaced. 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)
|
12/03/2010 | Follow-up |
- Critical:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- AT THE TIME OF INSPECTION THE WARMER WAS AT 103F AND THE PIZZA WAS AT 119.1.F. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED ABOVE 135F. 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)
- Critical:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- AT THE TIME OF INSPECTION THE WARMER WAS AT 103F AND THE PIZZA WAS AT 119.1.F. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED ABOVE 135F. 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)
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- AT THE TIME OF INSPECTION THE WARMER WAS AT 103F AND THE PIZZA WAS AT 119.1.F. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED ABOVE 135F. 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)
|
11/23/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/04/2009 | Routine Inspection |
- Critical:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- THE HOT CHEESE STEAKS WERE AT 119 F AND THE WARMER WAS AT 120F. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE STORED ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. TO CORRECT THIS VIOLATION MAKE SURE YOUR WARMER MAINTAINS MORE THAN 135F. ,
- 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:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- THE HOT CHEESE STEAKS WERE AT 119 F AND THE WARMER WAS AT 120F. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE STORED ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. TO CORRECT THIS VIOLATION MAKE SURE YOUR WARMER MAINTAINS MORE THAN 135F. ,
- 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:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- THE HOT CHEESE STEAKS WERE AT 119 F AND THE WARMER WAS AT 120F. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE STORED ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. TO CORRECT THIS VIOLATION MAKE SURE YOUR WARMER MAINTAINS MORE THAN 135F. ,
- 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:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- THE HOT CHEESE STEAKS WERE AT 119 F AND THE WARMER WAS AT 120F. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE STORED ABOVE 135F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. TO CORRECT THIS VIOLATION MAKE SURE YOUR WARMER MAINTAINS MORE THAN 135F. ,
- 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)
|
11/19/2008 | Routine Inspection |
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