| No violation noted during this evaluation. | 05/07/2015 | Routine |
| No violation noted during this evaluation. | 05/07/2015 | Routine |
| No violation noted during this evaluation. | 05/07/2015 | Routine |
| No violation noted during this evaluation. | 05/07/2015 | Routine |
| No violation noted during this evaluation. | 05/07/2015 | Routine |
| No violation noted during this evaluation. | 05/07/2015 | Routine |
- Temperature Measuring Devices - (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 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 measuring 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 device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use. (corrected on site)
|
05/30/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2014 | Routine |
- Temperature Measuring Devices - (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 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 measuring 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 device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use. (corrected on site)
|
05/14/2013 | Routine |
| No violation noted during this evaluation. | 05/14/2013 | Routine |
| No violation noted during this evaluation. | 05/14/2013 | Routine |
| No violation noted during this evaluation. | 05/14/2013 | Routine |
| No violation noted during this evaluation. | 05/14/2013 | Routine |
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
|
05/14/2013 | Routine |
| No violation noted during this evaluation. | 05/17/2012 | Routine |
| No violation noted during this evaluation. | 05/17/2012 | Routine |
| No violation noted during this evaluation. | 05/17/2012 | Routine |
| No violation noted during this evaluation. | 05/17/2012 | Routine |
| No violation noted during this evaluation. | 05/17/2012 | Routine |
- Good Repair and Calibration - (A) Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) Food temperature measuring device shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (C) Ambient air temperature, water pressure, and water temperature measuring device shall be maintained in good repair and be accurate within the intended range of use. (corrected on site)
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05/17/2012 | Routine |
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
- The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident. (corrected on site)
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05/18/2011 | Routine |
| No violation noted during this evaluation. | 05/18/2011 | Routine |
| No violation noted during this evaluation. | 05/18/2011 | Routine |
| No violation noted during this evaluation. | 05/18/2011 | Routine |
| No violation noted during this evaluation. | 05/18/2011 | Routine |
| No violation noted during this evaluation. | 05/18/2011 | Routine |
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