| No violation noted during this evaluation. | 01/05/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- All frozen yogurt machines have been repaired and are well below 41F. 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)
- Critical: System Maintained in Good Repa
- Comment:
- Hot water handle has been repaired on handsink. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/11/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Frozen yogurt temps all vary again within the machines. Temps range from 40F to 52F today in different places in each machine. Turn them down (adjust) and monitor temps. Recheck within 10 days. Keep all phfs less than 41F at all times.,
- 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: System Maintained in Good Repa
- Comment:
- Repair hot water handle on kitchen handsink within 10 days. It is still broken today. Recheck in 10 days.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/15/2014 | 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:
- Today all frozen yogurts were 38-40F in the front of the machines and 48-53F in the back of the machines. Adjust, stir as posted or repair if necessary. Recheck in 10 days. PHF's must be held under 41F at all times. Correct 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Repair hot water handle on kitchen handsink within 10 days. Handsinks must have hot and cold running water.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- Do not thaw gallons of frozen yogurt overnight at room temperature. Thaw under refrigeration or under cold running water. Correct practice immediately. Gallons (many) are partly frozen still today. Place in refrigeration immediately.
- 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
|
07/30/2014 | Routine |
| No violation noted during this evaluation. | 02/06/2014 | Routine |
| No violation noted during this evaluation. | 08/08/2013 | Routine |
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