- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed soup and chili in the hot holding crocks at 90°F. After discussion with the PIC, discovered the items are still in their reheating process. Reheating began at 8:00 AM.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. (Chili reheated to 167°F, soup reheated to 170°F.)
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12/16/2015 | Routine | |
| No violation noted during this evaluation. | 06/22/2015 | Routine | |
Discussed complaint with operator. Observed the cooking of eggs. Observed proper integrity of utensils and grill. No violations issued.
No violation noted during this evaluation. | 09/04/2014 | Complaint | |
- Thawing (corrected on site)
Observation: IObserved ice cream mix thawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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06/27/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food cold holding at improper temperature in the prep unit. (Operator adjusted the temperature on the prep unit. Operator will check the temperature in 2 hours to ensure proper cold holding temperature.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust, repair, or replace the unit to restore 41°F or below. Monitor the temperature. If unit temperature does not reduce to 41°F or below within 2 hours,relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and have the unit repaired or repaced.
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06/16/2014 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed incorrect reheating for hot holding - soup & chili beans.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer Advisory is needed for items that are served raw or undercooked. (Please have consumer advisory affixed by next inspection.)
Correction: Add consumer advisory to menu or any place where the customer can see it when placing their order. 2 parts are needed: 1. Disclosure - identifying the items that can be served raw or undercooked, 2. Reminder - statement that reminds the customer that consuming raw or undercooked foods can increase their risk of foodborne illness.
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02/26/2014 | Routine | |
| No violation noted during this evaluation. | 05/01/2013 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment
Observation: Line cooler appears to be unable to maintain 41F or below. (Facility is waiting for a part.)
Correction: Repair or replace the equipment. Do not use until an inspection reveals it is working properly.
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04/22/2013 | Follow-up | |
Began a cooling plan for the gravy.
- Thawing (corrected on site)
Observation: Observed bbq thawing in water on the stove.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Observed improper cooling of gravy cooked this morning and put away before cook arrived at 10AM. Observed gravy temperature at 92F.
Correction: Discard the gravy. (Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in the line cooler are cold holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Line cooler appears to be unable to maintain 41F or below.
Correction: Repair or replace the equipment. Do not use until an inspection reveals it is working properly.
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04/16/2013 | Routine | |
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