- Critical: Potentially Hazardous Food (Ti
- Comment:
- PEPPERONI IS 41.9*F INSIDE WALK-IN COOLER AND AT SERVICE LINE. STEAK IS 45*F AND SLICED TOMATOES 46*F ON SERVICE LINE. FACILITY IS NOT IN COMPLIANCE AFTER OFFICE CONSULTATION. STEAK WAS TOSSED AT INSPECTION.
- 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)
|
05/20/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- PEPPERONI INSIDE WALK-IN COOLER IS 44*F. ON THE SERVICE LINE REACH-IN COOLER STEAK IS 50*F AN SLICED TOMATOES ARE 44-46*F . ROAST BEEF INSIDE WALK-IN COOLER WAS 42*F. OFFICE CONSULTATION IS RECOMMENDED. ,
- 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)
|
05/01/2015 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- INSPECTOR AND PIC HAD TO PLACE SOAP INSIDE DISPENSER AT HAND WASH SINK NEAR EMPLOYEE ENTRANCE. HAND WASH SINK SHOULD BE PROVIDED WITH SOAP AT ALL TIMES TO EMPHASIZE SANITARY PRACTICES. OFFICE CONSULTATION IS RECOMMENDED. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- PEPPERONI INSIDE WALK-IN COOLER IS 43-45*F. MEATBALLS WERE 40*F. ON THE SERVICE LINE SLICE TOMATOES ARE 47*F, ROAST BEEF 45.6*F*F AND STEAK STRIPS 47*F. TUNA WAS 41*F. KEEP PHF AT 41*F OR LESS. RISK CONTROL PLAN PROVIDED. DISCARD FOOD WITHIN 4 HOURS. FOLLOW UP WITHIN 7 DAYS. , ,
- 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)
|
04/22/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWEL AT HAND WASH SINK NEAR EMPLOYEE ENTRANCE. DRYING PROVISIONS SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED TO DRY HANDS AFTER WASHING THEM. PAPER TOWEL WAS PROVIDED DURING INSPECTION BY PIC. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO SOAP AT HAND WASH SINK NEAR EMPLOYEE ENTRANCE. A HAND CLEANSER, SUCH AS LIQUID SOAP SHALL BE PROVIDED OR ADJACENT TO EACH HAND WASH SINK. PROVIDE SOAP. RISK CONTROL PLAN PROVIDED.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Comment:
- QUATERNARY AMMONIUM SOLUTION WAS 100 PPM INSIDE 3-COMPARTMENT SINK. QUAT SANITIZING SOLUTION SHALL TEST A MANUFACTURER'S SPECIFICATION. THE SPECIFICATIONS ARE USUALLY 150 PPM - 400 PPM. FOOD EMPLOYEE CORRECTED CONCENTRATION TO 150 PPM BY ADDING MORE SOLUTION. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SLICED TOMATOES AT 52*F, TUNA FISH 44*F, PEPPERONI 45*F, ROAST BEEF 48*F, STEAK STRIPS 56*F ON THE SERVICE LINE. INSIDE THE WALK-IN COOLER PEPPERONI AND TUNA PREPARED ON 4/11/2015 WERE 44*F. MEATBALLS WERE 60*F IN WALK-IN COOLER. EXCEPT DURING PREPARATION, COOKING, COOLING,OR WHEN TIME IS USED AS PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 41*F OR LESS. IMMEDIATELY DISCARD THE FOOD THAT IS OUT OF TEMPERATURE INSIDE THE WALK-IN COOLER. DISCARD FOOD ON THE LINE WITHIN 4 HOURS. FOLLOW UP WITHIN 10 DAYS., , ,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- OBSERVED CLEANING BRUSHES AND DRAIN STOPPERS INSIDE HAND WASH SINK NEXT TO EMPLOYEE ENTRANCE. HAND WASH SINK SHALL BE EASILY ACCESSIBLE AT ALL TIMES. HAND WASH SINK WAS MADE ACCESSIBLE BY EMPLOYEE DURING INSPECTION. CORRECTED., OBSERVED CLEANING BRUSHES AND DRAIN STOPPERS INSIDE HAND WASH SINK NEXT TO EMPLOYEE ENTRANCE. HAND WASH SINK SHALL BE EASILY ACCESSIBLE AT ALL TIMES. HAND WASH SINK WAS MADE ACCESSIBLE BY EMPLOYEE REMOVING ITEMS DURING INSPECTION. CORRECTED.
- 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)
|
04/14/2015 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED. HOT WATER IS PROVIDED AT THE HAND SINK LOCATED IN THE RESTROOM. WATER TEMPERATURE ABOVE 100*F.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
11/12/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HAND SOAP AT HAND SINK LOCATED NEAR 3 COMPARTMENT SINK., CORRECTED BY OPERATOR PROVIDING SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HOT WATER IS NOT PROVIDED AT THE HAND SINK LOCATED IN THE RESTROOM. WATER TEMPERATURE WHEN HOT WATER IS TURNED ON IS 64*F.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HAND SINK NEAR 3 COMPARTMENT SINK LEAKS FROM THE BOTTOM. SOURCE OF LEAK NOT CONFIRMED. CANNOT DETERMINE IF IT IS FROM PIPE OR FROM CRACKS IN BASIN. REPAIR WITHIN 10 DAYS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/10/2014 | Routine |
| No violation noted during this evaluation. | 04/15/2014 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- DUMPSTER LIDS ARE BROKEN. WASTE HANDLING UNITS FOR REFUSE MUST BE KEPT COVERED WITH TIGHT FITTING LIDS OUTSIDE THE FOOD ESTABLISHMENT. REPAIR OR REPLACE LIDS. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
|
10/02/2013 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Front Service Counter Hand wash sink
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the free of food materials the interior bowl area of the Front Service Counter hand wash sink. This particular sink is a hand wash sink only...and not to be utilized for the disposal of any food related items or liquids. Clean and maintain clean throughout the day to encourage frequent and proper staff hand wash activities., Food residuals removed from hand wash sink bowl area and staff reminded by PIC of the exclusive purpose of this sink. Corrected via education of staff.
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue parking carts or other obstructions in front of the Kitchen hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by employees., The cart was relocated from current position in front of hand wash sink. Staff instructed to maintain easy access to this kitchen hand wash sink.
- 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)
- Designated Areas
- Items:
- Break area(s)
- Locations:
- Dry storage area Boxes
- Problems:
- Contaminates Food
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing employee coats / jackets / purses on or anywhere near the storage racks located in the dry storage hall UNLESS a specific & dedicated area is located BELOW & AWAY from any/all dry goods in storage. REPEAT
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Storage
- Items:
- Personal items
- Locations:
- kitchen prep table(s)
- Problems:
- Improperly stored Laying on prep table or cooking equipment
- Corrections:
- Store as stated above.
- Comment:
- Discontinue storing cell phones etc. directly on the prep table. These personal items are to either be properly stored on-person, or in one general storage location that is below & away from any/all food related equipment or surfaces.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
10/11/2012 | Routine |
- Critical: Employee Accommodations, Desig
- Items:
- Break area(s)
- Locations:
- Dry storage area Boxes
- Problems:
- Contaminates Food
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing employee coats / jackets / purses on or anywhere near the storage racks located in the dry storage hall UNLESS a specific & dedicated area is located BELOW & AWAY from any/all dry goods in storage.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Dry storage area ceiling tiles
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace missing ceiling tile to overhead area(s) within the dry good storage hall. Simply keep all ceiling tiles properly in-place so that all overhead areas are smooth and easily cleanable.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the Front Service Counter. Keep this sink fully stocked at all times to promote frequent and PROPER staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
04/10/2012 | Routine Inspection |
- Critical: Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Discontinue storing cup lids beneath the hand wash sink located at the front service area. NO food related anything is to be stored beneath a drain line.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the ventilation hood canopy area above the bread oven. Simply wash these filters (and surrounding collection area) often as greases / dirts begin to accumulate.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Employee Accommodations, Desig
- Items:
- Break area(s)
- Locations:
- Dry storage area Boxes
- Problems:
- Contaminates Food
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue practice of storing staff jackets / coats on boxes located in the dry storage area. Simply begin storing these personal items BELOW & AWAY from ANY food related equipment or surfaces.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry storage area light shield (s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Properly install the light shield to the fluorescent bulb located in the rear area of the dry storage hall. These bulbs must also be protected against any accidental breakage.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
10/13/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) storage equipment plastic tub(s)
- Locations:
- kitchen food prep table
- Problems:
- In poor repair Inclusions
- Corrections:
- Repair/replace.
- Comment:
- Inventory, evaluate, and remove from service any / all torn bread trays. Evaluate the integrity of these trays frequently and remove from service any trays that show signs of wear., THE CERTIFIED FOOD MANAGER MR. LESZCZYSKI IMMEDIATELY REMOVED ALL TORN / FRAYED BREAD TUBS FROM SERVICE TODAY. GOOD COMPLIANCE. SIMPLY EVALUATE THESE TRAYS OFTEN AND REMOVE TORN TRAYS FROM SERVICE WELL INTO THE FUTURE. KEEP UP THIS IMPORTANT FOOD SAFETY PRACTICE.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Relocate any / all single service type dry goods from beneath the unshielded drain line located beneath the front service counter hand wash sink. Do not store any food related equipment, utensils, or dry goods under a sink drain.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Front Service Counter reach-in cooler(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, replace, or remove from service the non-operational reach in cooler located behind the front service counter. All equipment must be maintained in good working order.
- 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.
|
04/18/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn rubber bread mats with exposed insulation fibers placed on metal trays in the dishwashing room. Food contact equipment must be in good condition. Discard torn mats and replace with new mats in sound condition. The torn mats were discarded in my presence.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty drain bowl under the food prep table. Clean the drain bowl to sight and touch as needed to prevent build-up of mold.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
10/26/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 3:25 P.M., IN THE SANDWICH PREP COOLER THE UPPER LAYERS OF THE FOLLOWING FOODS WERE FOUND AT THE TEMPERATURES (IN DEGREES F) LISTED: CHICKEN STRIPS: 48, 52
- General violation description:
- 3-501.16 - TUNA SALAD: 50 DEGREES F
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 3:25 P.M., IN THE SANDWICH PREP COOLER THE UPPER LAYERS OF THE FOLLOWING FOODS WERE FOUND AT THE TEMPERATURES (IN DEGREES F) LISTED: CHICKEN STRIPS: 48, 52
- General violation description:
- 3-501.16 - TUNA SALAD: 50 DEGREES F
|
04/21/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 3:50 P.M., THE FOLLOWING FOODS IN THE SANDWICH PREP COOLER WERE FOUND AT THE TEMPERATURES LISTED: CHICKEN STRIPS: 39.6 DEGREES F, ROAST BEEF: 41.9 DEGREES F, SALAMI: 43.0 DEGREES F, BOLOGNA: 39.9 DEGREES F, AND LARGE PEPPERONI SLICES: 42.1 DEGREES F. THEREFORE, THE VIOLATION IS NOW CONSIDERED 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)
|
10/28/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SANDWICH PREP COOLER, CHICKEN STRIPS, ROAST BEEF, PHILLY STEAK, AND BOLOGNA , WERE FOUND AT 47.7, 46.7, 44.3, AND 47.9 DEGREES F RESPECTIVELY. THE OPERATOR SAYS THESE FOODS WERE TRANSFERRED FROM THE WALK IN COOLER ABOUT 1/2 HOUR PRIOR. POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED SHALL BE KEPT AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. COMMENTS: FOOD TEMPERATURES WERE TAKEN BETWEEN 2:45 & 3:00 P.M. TEMPERATURES IN THE WALK IN COOLER WERE FOUND ACCEPTABLE: EX: CHICKEN STRIPS: 36.9 DEGREES 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)
|
10/07/2009 | Routine Inspection |
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