No violation noted during this evaluation. | 10/20/2015 | Routine | |
No violation noted during this evaluation. | 06/03/2015 | Routine | |
No violation noted during this evaluation. | 12/12/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloths are stored and used in soapy water not containing chemical sanitizer.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Discussed with manager, replaced with sanitizing solution.
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05/16/2014 | Routine | |
No violation noted during this evaluation. | 10/31/2013 | Risk Factor | |
No violations. No violation noted during this evaluation. | 05/20/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage Links 99 degrees
Correction: Sausage links in hot holding must be held at 135 degrees or hotter, or have a time stamp and not kept more than 4 hours. The sausage was cooked at 10:30 and as long as the sausage is discarded at 2:30 it does not have to be reheated. If you are going to save them as a leftover, they must be reheated to 165 degrees now. Also turn the dial up on the hotholder "steam table" to 8 or 9 so that it holds food at 135 degrees or above.
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01/23/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Stainless steel, single door fridge, was observed in a state of disrepair and damaged. Temperature not holding at 41 degrees or below (I.e. sliced tomatoes that had been in fridge for several hours holding at 55 degrees.)
Correction: Repair the fridge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, so that it is holding food at a temperature below 41 degrees to prevent contamination. If unable to repair the fridge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/09/2011 | Routine | |
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