| No violation noted during this evaluation. | 06/20/2014 | Routine |
| No violation noted during this evaluation. | 06/12/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- NACHO CHEESE TESTED 142 F
- 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)
|
07/23/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NACHO CHEESE TESTED 99 F PERSONNEL HAS BEEN KEEPING UNIT PLUGGED IN OVERNIGHT AS OPPOSED TO TURNING ON AT OPENING THEREFORE, BAG OF CHEESE WAS DISCARDED TODAY (AND SIGN POSTED "DO NOT USE") MAY USE AN "INSTANTANEOUS HEATING" PROCEDURE USING THE MICROWAVE TO HEAT UPON ORDERING, BUT MAY NOT HOLD BELOW 135 F AND THEN HEAT UP IF HEATING IN MICROWAVE, CHEESE MUST BE HELD 41 F PRIOR TO OR, HAVE UNIT REPAIRED TO HOLD AT 135 F UNTIL DISPENSED ***PLEASE CORRECT BY 7/20/2012 OR OFFICE CONSULTATION WILL BE SCHEDULED WHICH COULD INCUR $200 COST***,
- 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: Hot and cold holding
- Comment:
- BOTTLE OF WATER TESTED 41 F THEREFORE, OKAY TO STORE PHF'S IN THIS COOLER
- 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)
|
07/12/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- NACHO CHEESE DISPENSED AT 110 F PLEASE DIAL UP HIGHER OR HEAT ADDITIONAL 25 DEGREES IN MICROWAVE (ORTEGA BOX SHIPPING DOCUMENT CALLS FOR PRODUCT TO BE HELD AT 140 - 155 F), ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HOT DOGS WERE COOKED AND FROZEN AND STORED IN A CARDBOARD BOX WITHIN COOLER ALL OTHER PRODUCTS IN SAME COOLER TESTED 44 - 45 F {PEANUT BUTTER AND JELLY SANDWICH, SNICKERS BAR, WATER IN BOTTLE} OTHER COOLER (PRETZEL) TESTED 41 F ,
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- SOUTH HANDSINKBLOCKED WITH A BOX AND CHAIR, NORTH ONE WITH BOXES AND CRATES PLEASE KEEP CLEAR TO ALLOW FOR FREQUENT HANDWASHING AS REQUIRED
- 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)
|
06/21/2012 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- CORRECTED BY ADDING SANITIZE STEP AFTER WARES ARE WASHED AND RINSED AT THE 3-COMPARTMENT SINK. 100 PPM CHLORINE (BLEACH) IS USED AS SANITIZER.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
08/01/2011 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- NO SANITIZE STEP IS PERFORMED AFTER WASHING AND RINSING WARES AT THE 3-COMPARTMENT SINK. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING WARES. SANITIZE WARES AS REQUIRED. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A METAL-STEM FOOD-PROBE THERMOMETER TO MONITOR FOOD TEMPERATURES DURING HOLDING, COOKING, REHEATING, ETC. THERMOMETER MUST MEASURE FOOD TEMPERATURES FROM 0 DEGREES F TO 220 DEGREES F.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION IN THE 3-COMPARTMENT SINK, WIPING CLOTH BUCKETS AND SANITIZER SPRAY BOTTLES.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A THERMOMETER IN THE 1-DOOR REACH IN COOLER TO MONITOR THE AMBIENT AIR TEMPERATURE OF THE COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
07/15/2011 | Routine Inspection |
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