- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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12/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Eggs, turkeycold holding at improper temperatures in the small holding refrigerator
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigeration unit is not holding food at the proper temperatures
Correction: Repair the refrigeration unit so it will cold hold food at 41 degrees F or below.
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07/08/2015 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/06/2015 | Routine | |
| No violation noted during this evaluation. | 07/07/2014 | Routine | |
| No violation noted during this evaluation. | 01/08/2014 | Routine | |
| No violation noted during this evaluation. | 07/29/2013 | Routine | |
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) is not accurate
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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02/12/2013 | Routine | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia 157:H7, Hepatitis A virus or Norovirus. GAVE PIC FDA EMPLOYEE HEALTH POLICY SHE WILL IMPLEMENT WITH EMPLOYEES
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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08/07/2012 | Routine | |
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