- C/R/*3.4 Observed the following foods hot holding improperly in the steam table:
- -meatballs 42°F-52°F
- -chicken 66°F (top)-158°F (bottom)
- Maintain potentially hazardous foods (PHFs) hot holding at 135°F or above, throughout, in order to limit bacterial growth. Steam table is not an approved cooking device. Cook foods to proper temperature prior to placing in steam table. Ready-to-eat foods shall be cooked to 135°F prior to being placed into the steam table.
- C/*7.1 Observed chemical spray bottles hanging on and stored next to potato chips. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- 4.4 Replace the torn paddle cover/lining in order to provide a more easily cleanable surface.
- R/6.2 Observed the following areas lacking proper lighting:
- -no light in the walk-in freezer
- -5 foot-candles of light in the walk-in cooler
- Provide 10 foot-candles of light in walk-in coolers/freezers. Replace the burned out light in the walk-in freezer.
- R/6.4 Repair the self-closing device on the back door in order to prevent possible pest entry and to keep equipment in good repair.
- R/5.4 Maintain dumpster lids closed.
- 3.2 Observed boxes of potato chips and a bag of onions stored on the floor. Store food 6 inches off of the floor in order to prevent possible contamination.
- NOTE: Reportedly, soups are sometimes reheated for hot holding. Be reminded that, as a Level 3, reheating is only permitted per individual order. One reheating (for hot holding) event per week is permitted. When reheating for hot holding, be sure that the soup is 165°F, throughout, within 2 hours. Also, be sure to reheat in the microwave prior to placing into the steam table for hot holding.
- When reheating in individual portions, the soup may be reheated to any temperature.
- NOTE: Be reminded to change the license holder information on the 2012 Food Service License application.
- -Take steps necessary to correct repeat violations and maintain them corrected.
- -Observed employee wearing single-use gloves in order to prevent bare hand contact with ready-to-eat foods.
- -Observed proper date marking throughout.
- -One accurate digital thermometer available for use.
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1/5/2012 | Standard2 | |
- C/*3.4 Observed chicken, heated in the steam table, hot holding improperly at 126°F-138°F. Maintain foods hot holding at 135°F or above throughout in order to limit bacterial growth. Cook ready-to-eat foods to 135°F or above prior to placing into the steam table for hot holding.
- 6.2 Observed the following areas with low lighting:
- -burned out light in the walk-in freezer
- -lighting in the walk-in cooler at 5.6 (under the light) and 0.6 (back of the cooler) foot-candles
- Provide 10 foot-candles of light in coolers.
- 5.4 Observed the dumpster lid open. Maintain dumpster lids closed.
- 6.4 No self-closure observed on the rear exit door. Provide a self-closure on all doors to the outside in order to prevent possible pest entry.
- 4.4 Observed the condenser fan in the walk-in cooler dripping water into a container. Make any necessary repairs and maintain foods protected from possible contamination.
- -Observed potentially hazardous foods (PHFs) cold holding properly below 41°F.
- -Observed employee wearing single-use gloves to avoid bare hand contact with ready-to-eat foods.
- -One accurate digital thermometer available for use.
- NOTE: License holder was not changed on the 2011 license. Previous license holder is out of the country and a relative has taken over operations. On 2012 license application, cross out Charles Biri and add the name of new license holder.
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7/22/2011 | Standard 1 | |
- R/C/*3.4 Observed meatballs hot holding improperly in the steam table at 127°F. Foods shall be hot holding at 135°F or above to limit bacterial growth.
- R/6.2 Replace burned out light in walk-in freezer.
- 6.2 Provide 10 foot-candles of light in the walk-in cooler.
- C/6.4 Maintain rear door closed (or screened) to prevent possible pest entry.
- 4.4 Quat sanitizers is below 200ppm. No sanitizer is being pumped through the lines. Make repairs or manually add quat to
- 200ppm.
- -One accurate digital thermometer available for use.
- -Observed employees wearing single-use gloves to prevent bare hand contact with ready-to-eat foods.
- Note: Reportedly, milk stored by back door is for return.
- Note: New owners are at this operation since June 2010. Make necessary license holder changes on the Food Service Operation renewal application and return with payment on or before March 1, 2011.
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2/8/2011 | Standard2 | |
- 6.4- Employee coat hanging on clean equipment shelving. Store employee personal items separate from food and single-use items to prevent possible contamination.
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11/15/2010 | Standard2 | |
- *2.4/6.2 Observed the following hand sinks lacking paper towels:
- -behind the counter
- -men's restroom
- -women's restroom
- Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. Napkins are available near the hand sink behind the counter.
- C/*3.4 Observed the following foods hot holding improperly in the steam table:
- -meatballs 59°F
- -chicken 116-145°F
- Potentially hazardous foods (PHFs) shall be hot holding at 135°F, throughout, in order to limit bacterial growth. Heat the foods to
- 135°F before placing into steam table. Steam tables are designed for hot holding and not for cooking.
- 3.2/4.8 Observed a bag of onions stored on the floor next to a broom and boxes of cups/napkins stored on the floor. Store food/equipment 6 inches off of the floor in order to prevent possible contamination. Store maintenance tools separate from food and equipment.
- 4.5 Clean the walk-in cooler door seal in order to remove black residue.
- 6.2 Replace the burned out light in the walk-in freezer.
- -Observed foods cold holding properly at 41°F and below
- -Observed proper chemical labeling and storage.
- -New owners have taken over the operation. Make necessary changes on the application at license renewal time.
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7/12/2010 | Standard 1 | |
- 6.4- Floor under the steamer is soiled. Clean this.
- C4.5- Gaskets on the two door upright cooler are soiled. Clean this.
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6/15/2010 | Standard 1 | |
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