- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed sliced tomatoes at 39 F, chopped tomatoes art 40 F, and Caesar salad at 41 F in the walk-in-cooler. Observed a leafy mix at 41 F, cut lettuce leaf's at 40 F, and sliced tomatoes at 39 F in the cold condiment holding area near the drive through window. Observed a leafy mix at 40 F, cut leaf lettuce at 41 F, and sliced tomatoes at 39 F in the cold condiment holding area near the counter area.
- 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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11/03/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed sliced tomato's at 44 F, chopped tomato's at 43 F, spicy Caesar salad at 47 F, salad mix at 52 F, leaf lettuce at 57 F, and sliced tomato's at 47 F in the walk-in-cooler. Observed a leafy mix at 51 F, cut lettuce leaf's at 45 F, and sliced tomatoes at 47 F in the cold condiment holding area near the drive trough window. Observed a leafy mix at 47 F, cut lettuce leaf's at 47 F, and sliced tomato's at 44 F in the cold condiment holding area near the counter area. Keep all potentially hazardous cold foods at 41 F or less. ,
- 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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10/16/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Under 2-compartment sink
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALSO, CLEAN FLOOR UNDER THE HOT WATER TANK
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not provided In walk in cooler
- 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
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Locations:
- dumpster area
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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10/31/2013 | Routine |
| No violation noted during this evaluation. | 11/14/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- TOMATOES ARE 35F IN PREP TABLE, WIC AIR TEMP 35F, RANCH WAS 35F. VIOLATION CORRECTED. TEMPS ARE TAKEN EVERY4 HOURS ON ALL UNITS.
- 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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02/28/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- LOGS HAVE BEEN KEPT ON PREP TABLE TEMPS. THERE ARE NO PHF'S ON UNIT TOP EXCEPT FOR TOMATOES TODAY. TOMATOES ARE 46F IN UNIT TOP. WALK IN COOLER IS WARM TODAY WHERE TOMATOES WERE KEPT UNTIL RECENTLY PULLED FOR USE. WALK IN AIR TEMP IS 55F. REPAIR IMMEDIATELY, MOVE ALL PHF'S TO ANOTHER UNIT IMMEDIATELY. (PICKLES AS A REFER. WEERE 50FIN PREP TABLE UNIT). CHEESES IN WALK IN WERE 46F, HAMBURGER WAS 42F. BACON IN WIC WAS 46F. REPAIR BOTH UNITS IMMEDIATELY.,
- 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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01/17/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- BLUE CHEESE 50F, QUAC 44F, CUT TOMATOES 46F, PICO 51F, IN COLD TABLE ON NORTH SIDE OF BUILDING. TABLE WAS NOT REPAIRED ACCORDING TO MANAGER. ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED TODAY. CORRECT IMMEDIATELY, REPAIR TABLE OR DO NOT USE FOR POTENTIALLY HAZARDOUS FOODS. YOU MAY ALSO TIME MARK TO DISCARD WITHIN 4 HOURS, BUT YOU MUST SUBMIT A WRITTEN PROCEDURE. REVISIT IN 10 DAYS. TEMPS MUST BE TAKEN EVERY 2 HOURS AND LOGGED. SUBMIT UPON REVISIT.
- 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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12/19/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLD TABLE , COLD TABLE ON NORTH SIDE OF BUILDING OR DRIVE THROUGH HAD TOMATOES AT 52F, BLUE CHEESE AT 49F, SHREDDED CHEESE AT 49F. THESE ITEMS WERE DISCARDED AT TIME OF INSPECTION. REPAIR UNIT IMMEDIATELY, DO NOT STORE POTENTIALLY HAZARDOUS ITEMS IN UNIT OR TIME MARK TO DISCARD WITHIN 4 HOURS UNTIL REPAIRED. DO NOT STORE TOMATOES OVER TOP OF STAINLESS BIN IN COLD TABLE. TOMATOES WERE STACKED 3-4 INCHES ABOVE COLD TABLE AT TIME OF INSPECTION, TOMATOES CANNOT STAY UNDER 41F AS REQUIRED WHEN THIS IS DONE. DISCONTINUE.,
- 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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11/15/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Front service area Hand wash sink(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Repair / replace front area hand towel dispenser, so that the working supply of paper towels can be placed INTO the unit and not ON TOP of the dispenser.
- 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.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- reach in cooler(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Repair / replace / or remove from establishment the non-working 'Beverage-Air cooler.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Warewashing Sinks, Use Limitat
- Locations:
- Dish washing Area 3-compartment sink
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Clean and sanitize often the third compartment (sanitize)of the three compartment sink. Old food residuals should not remain within this compartment...only fresh, clean sanitize solution.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
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11/09/2010 | Routine Inspection |
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