| No violation noted during this evaluation. | 11/17/2015 | Risk Factor | |
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Refuse/Areas, Enclosures, and Receptacles, Good Repair
Observation: Outside dumpster lids are broken and are not maintained in good repair.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
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04/22/2015 | Routine | |
Packages of cut lettuce 56 F and turkey sandwiches at 46 F in the display case refrigerator. This unit is not designed to cool foods. Foods should be cooled to 41 F or less prior to putting in this unit. Any of these foods not cooled to 41 F from the time they were prepared should be discarded. At 12:45 p.m. the cut lettuce was down to 44 F and the turkey sandwiches were down to 40 F.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Hamburgers with buns and onion rings hot holding at the improper temperatures of 103 F and 74 F and the steamtable. These items will be served or discarded within four hours from the time they were prepared.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
|
11/12/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/02/2014 | Routine | |
Remember to set the heating cabinet to at least 135-145 F.
No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
The keep it clean poster was given to the Custodian.
The outdoor receptacle is bent. The custodian called in a work order.
Reminder: Store sliced tomatoes, sliced lettuce, and cut melons at 41
ºF
or below at all times.
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Hot dogs hot holding at the improper temperature of 113ºF. The heating cabinet was observed set to low.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Refuse/Toilet Room Receptacle, Covered (repeated violation)
Observation: There is no covered receptacle in the toilet room used by females.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
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05/08/2013 | Routine | |
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