| No violation noted during this evaluation. | 09/29/2014 | Routine |
| No violation noted during this evaluation. | 10/03/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- COOLER NOT IN UISE......NO ACTIVITY...SHUT OFF FOR WINTER....CLEAN TOP FREEZER UNIT OF MOLD BEFORE USING........KEEP COOLER DOORS OPEN WHEN NOT USING TO PREVENT GROWTH OF MOLD
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/21/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- NO POTENTIALLY HAZARDOUS FOODS IN REFRIGERATOR......CONCESSION CLOSED AND SHUT DOWN FOR THE THE WINTER
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
12/06/2011 | Follow-up |
| No violation noted during this evaluation. | 10/28/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS READY TO EAT OR COOKED TO BE REHEATED ...........SOFT NACHO CHEESE AND CHILI OBSERVED IN COOLERS WITHOUT DISCARD DATES. ADD 6 DAYS TO DATE PREPARED, OPENED , COOKED TO DETERMINE THE DISCARD DATE. DISCARD NACHO CHEESE AND CHILI WITHOUT DATEMARKING IN COOLER........MAXIMUM TIME FOR STORING PRETENTIALLY HAZARDOUS FOODS IS 1 WEEK.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS READY TO EAT OR COOKED TO BE REHEATED ...........SOFT NACHO CHEESE AND CHILI OBSERVED IN COOLERS WITHOUT DISCARD DATES. ADD 6 DAYS TO DATE PREPARED, OPENED , COOKED TO DETERMINE THE DISCARD DATE. DISCARD NACHO CHEESE AND CHILI WITHOUT DATEMARKING IN COOLER........MAXIMUM TIME FOR STORING PRETENTIALLY HAZARDOUS FOODS IS 1 WEEK., ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
09/28/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/01/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease buildup on the non-food contact surfaces of the popcorn kettle. Keep clean, and always clean prior to storage.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/23/2009 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment, Equipment
- Problems:
- In poor repair, Do not meet requirements of rule
- Corrections:
- Repair/replace., Repair/replace to meet requirements of rule.
- Comment:
- The refrigerator in the storage room has an air temperature of 53F. No potentially hazardous foods are in the refrigerator. Reduce air temperature to approximately 38F if pot. haz. foods are to be stored inside.
- 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.
|
09/23/2008 | Routine Inspection |
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