Caulking on inside of hood is detached and may drop down into fryers--remove loose caulking and re-caulk.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous food (cut lemon) observed cold holding at improper temperature (46 degrees F).
Correction: Cold hold potentially hazardous food at 41 degrees F or below to inhibit growth of harmful bacteria.
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01/08/2016 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Contaners of chicken salad and ready-to-eat, potentially hazardous food observed in containers lacking date marking.
Correction: Date mark containers containing ready-to-eat, potentially hazardous food.
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09/10/2015 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Can (tomato) observed with end seal badly dented.
Correction: Place dented cans in a separate, dedicated location for return to supplier.
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05/12/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Damp wiping cloth observed on prep unit food surface.
Correction: Store wiping cloths used to clean up spills in container with chemical sanitizer solution of appropriate concentration.
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01/13/2015 | Routine | |
- Indoor Areas - Surface Characteristics
Observation: Food item observed on floor of pantry.
Correction: Clean floor in pantry area.
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01/13/2014 | Routine | |
No violation noted during this evaluation. | 01/11/2013 | Risk Factor | |
Facility very clean and well maintained at time of inspection. Reminder: Rapidly Cool foods from 135 - 70'F by the following methods prior to placing product in refrigeration unit: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. No violation noted during this evaluation. | 11/18/2011 | Routine | |
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