- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In the prep line cooler: cut tomatoes, torn lettuce, asiago cheese, sauces at 54f. Milk and cream at 53f. Hold at or below 41f. Corrected by disposing of the noted food and using ice bath until repaired, and calling for repair of unit.
- 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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01/29/2015 | Routine |
| No violation noted during this evaluation. | 07/21/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- HANDWASHING SINK INSIDE WOMEN'S BATHROOM HAS RUNNING WATER WHICH REACHES 100F. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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01/30/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED WATER RUNNING THROUGH THE FAUCET OF THE WOMEN'S BATHROOM DECREASE FROM 55 F TO 50 F IN ABOUT 15 SECONDS. A HAND WASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT 100 F THROUGH A COMBINATION FAUCET. PROVIDE HOT WATER FOR WOMEN'S BATHROOM. WILL VERIFY COMPLIANCE WITHIN 10 DAYS.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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01/17/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED GUACAMOLE AT 46F AND PICO SAUCE AT 50F, LOCATED ON PREP LINE NEAR THE GRILL. COLD POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 41F AND BELOW. KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. , CORRECTED. GUACAMOLE AND PICO SAUCE WERE DISCARDED AND REPLACED WITH NEW.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HAND WASH SINK HAD FOOD RESIDUE INSIDE THE SINK, LOCATED BY THE ENTRANCE. HAND WASHING WINK MAY NOT BE USED FOR PURPOSED OTHER THAN HAND WASHING. DO NOT USE HAND WASH SINK FOR ANY OTHER PURPOSES OTHER THAN HAND WASHING. , CORRECTED BY RETRAINING AND EDUCATION.
- 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)
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED FOOD EMPLOYEES WORKING WITHOUT HAIR RESTRAINTS. FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS TO KEEP THEIR HAIR FROM CONTACTING EXPOSED FOOD. START WEARING HAIR RESTRAINTS WHEN WORKING WITH FOODS. FOLLOW UP AT NEXT ROUTINE INSPECTION.
- 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
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07/16/2013 | Routine |
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