- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Chili discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: The chili heating equipment did not get the chili to 165 degrees F within 2 hours.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided at the hand sink in the dish area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/07/2016 | Routine | |
Time is being used as control for the top prep units. Food in both top prep units was out of temperature.
No violation noted during this evaluation. | 08/07/2015 | Routine | |
Received email invoice showing that both sandwich prep units and the upright salad cooler have been repaired.
No violation noted during this evaluation. | 02/03/2015 | Follow-up | |
Facility must fax proof of refrigeration repair and reheating logs for chili to the health department at 857-7315.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Discontinue use of the heating equipment untill it can reheat chili to 165 within 2 hours. Chili was heated within 2 minutes to 165. Use and document heating of new batches of chili to show they reach 165 within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD on all top prep units, tall reach in, shredded cheese, and front reach in cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Consider using time as a control for all top prep units and the shredded cheese.
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01/23/2015 | Routine | |
Check sanitizer level from dispenser twice daily with line check.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before befpre touching clean pans, after touching raw hamburger, after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in tall prep unit and top prep units cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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 - 400 parts per million or otherwise identified by manufacturer's recommendations.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the drive thru area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/06/2014 | Routine | |
Facility is very clean and organized.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD on top prep next to toaster and front prep unit. cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the drive thru area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/07/2013 | Routine | |
Reviewed operating procedures with manager.
No violation noted during this evaluation. | 04/03/2013 | Training | |
no violations. Facility is very clean and organized.
No violation noted during this evaluation. | 02/17/2012 | Routine | |
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