- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey sausage hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria or discard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter,reduced fat milk andskim milk cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
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10/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter and cream cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
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04/07/2015 | Routine | |
| No violation noted during this evaluation. | 10/01/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Omelette hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period or discard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Boiled eggs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discarded.
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03/27/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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10/02/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Half 7 Half , bacon and yogurt cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in kitchen not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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04/04/2013 | Routine | |
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