- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
ensure food temperture is at or below 41 F. Turn unit down while I was onsite.
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07/23/2015 | Routine |
No violation noted during this evaluation. | 08/05/2014 | VCR |
No violation noted during this evaluation. | 07/21/2014 | Routine |
No violation noted during this evaluation. | 07/24/2013 | Follow-Up |
- Proper thawing methods not used for PHF (TCS foods) (corrected on site)
correct by thawing with running cold water in food prep sink
- Critical: Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions (corrected on site)
corrected by moving it out of the sink
- Critical: Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap. (corrected on site)
corrected by restocking sink with towels and soap
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07/15/2013 | Routine |
No violation noted during this evaluation. | 07/25/2012 | VCR |
- Ventilation hood adequate to prevent grease & condensation build-up (corrected on site)
clean as often as needed to prevent build up
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
arrange meats so the highest final cooking temp is stored on the bottom and then the lowest is stored above it Chicken in the bottom, hamburger, then cooked meats on top.
- Critical: Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils is not clean to sight and touch. (corrected on site)
clean after each use
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07/11/2012 | Routine |
No violation noted during this evaluation. | 06/26/2012 | Follow-Up |
No violation noted during this evaluation. | 06/15/2012 | Pre-Operational |
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