- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen Ventilation hood canopy
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Ventilation hood is not operational. Repair.
- 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.
- Mechanical
- Items:
- Mechanical ventilation
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Mechanical hood not operational. No ventilation in kitchen. Repair.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
|
05/11/2015 | Routine |
| No violation noted during this evaluation. | 11/06/2014 | Routine |
| No violation noted during this evaluation. | 05/14/2014 | Routine |
| No violation noted during this evaluation. | 11/07/2013 | Routine |
| No violation noted during this evaluation. | 06/05/2013 | Routine |
| No violation noted during this evaluation. | 10/11/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN DUSTY FAN GUARD AND CONDENSER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/02/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/01/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/04/2010 | Routine Inspection |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOODS CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- RECENTLY OPENED CAN OF KETCHUP STORED IN ORIGINAL CAN PLEASE ALWAYS IMMEDIATELY TRANSFER OPENED CANNED GOODS CONTENTS TO CLEAN, FOOD-GRADE CONTAINER(S) TO PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION, PIC TRANSFERRED THE KITCHEN TO A PLASTIC CONTAINER FORCING
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- TWO BUCKETS WITH LIQUID UNLABELLED, PIC LABELLED THE BUCKETS "WATER/DISH SOAP"
- 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.
|
10/14/2009 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dishmachine HOT WATER SANITIZATION
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- MACHINE TESTED (3) TO (4) TIMES BELOW 160 F PLEASE SANITIZE IN 200 PPM QUAT OR 50 - 150 PPM CL2 AS SET UP TODAY...PLEASE USE SEVEN SECOND IMMERSION THEN AIR DRY FOR CHLORINE (BLEACH) AND THIRTY SECOND FOR QUAT USE CHLORINE TEST STRIPS PROVIDED,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- Dishmachine SANITIZER (BUCKET)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PURCHASE AND USE CHLORINE AND/OR QUAT TEST KIT
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
10/31/2008 | Routine Inspection |
- Critical: Hot Holding
- Items:
- Reheated food(s)
- Locations:
- kitchen oven
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- PIC WILL ADJUST SETTINGS AND TIME OF OVEN TO REACH 165 F INTERNAL TEMPERATURES AS DISCUSSED, FOOD(S) THAT ARRIVE COOKED & FROZEN SUCH AS HAMBURGERS,CHICKEN NUGGETS,CORN DOGS,ETC MUST BE HEATED IN OVEN TO AN INTERNAL TEMPERATURE OF 165 F FOR AT LEAST FIFTEEN SECONDS TODAY, BURGERS WERE HEATED TO 148 F (IN OVEN SETTING OF 350 F) THEN PLACED IN HOT HOLDER WHICH IS AT ITS MAXIMUM SETTING AND MAINTAINS THE FIVE RACKS OF BURGERS AT 116-118 F THEREFORE BEGINNING IMMEDIATELY ALL THESE FOODS WILL BE TESTED WITH PROBE FOR 165 F MINIMUM
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
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12/03/2007 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- see written report = swr
- 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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01/09/2007 | |
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