Observed no violations. Good job! Observed good handwashing, observed temperature log book, observed good date marking.
No violation noted during this evaluation. | 03/24/2016 | Routine | |
Observed temperature logs, glove use, thermometer use. Observed no violations. Good Job!
No violation noted during this evaluation. | 11/12/2015 | Routine | |
| No violation noted during this evaluation. | 01/12/2015 | Follow-up | |
Requested the following of the facility: begin time control for items in the hot case, use temperature charts for record keeping, use a metal stem thermometer to probe the items, follow corrective actions, and begin cooling charts. Reminded facility that only food items that have been temperature controlled properly can be used for other purposes.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a water bottle submerged in the ice machine.
Correction: Refrane from putting items in the ice machine. Ice is food. Items put therein may be contaminated and therefore cause contamination of the ice.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed items in the hot display case hot holding below 135°F.
Correction: Discard the food or rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a probe thermometer.
Correction: Obtain at least one probe thermometer designed for food so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Observed water coming up from the floor drain when water is run in the only handsink. (Repair technician is present and working to correct.)
Correction: Repair and maintain all plumbing components and fixtures.
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01/05/2015 | Routine | |
| No violation noted during this evaluation. | 04/30/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Small prep unit observed at 50°F. Hot dogs and other food items observed great than 41°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Monitor the unit and repair or replace to restore 41°F or below.
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04/21/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Improper hot holding- chicken in hot case.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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12/30/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Improper hot holding- chicken in hot case.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Improper hot holding - tomato soup in crock.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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12/19/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Chlorine concentration for wiping cloths is observed at 0ppm. (Wiping cloths improperly stored between use.)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed lima beans improperly reheated for hot holding.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.s.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperature in the chili warmer. (Chili warmer was unplugged.)
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.
- Good Repair and Calibration of Thermometers (corrected on site)
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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02/04/2013 | Routine | |
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