| No violation noted during this evaluation. | 11/23/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device: CHICKEN QUESADILLA AT 127F IN THE TRANSPORTATION BOX.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. REHEATED FOOD AND DISCUSSED ISSUE WITH THE CATERER.
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12/04/2014 | Risk Factor | |
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was not maintained per the temperature specified on the cleaning agent manufacturer's label instructions. OBSERVED HOT WATER TEMPERATURE AT 3 VAT SINK AT 88F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS. USE 3 VAT SINK.
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06/25/2014 | Routine | |
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device that can be used to observe cold holding and hot holding temperature range.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 185ºF. Machine is reading rinse temprerature of 106F.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
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12/30/2013 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: Observed 55F in iced water.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
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07/30/2013 | Routine | |
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