Inspection findings | Inspection Date | Type | Comments |
---|---|---|---|
|
10/25/2011 | Standard2 | DATE MARKING- Foods were either not dated or past the seven day consume by date. These foods include but not limited to deli meat 10/13, cooked pasta 10/15, cooked mushrooms 10/7, cheesecake 10/16, and no dates on corned beef, creamed spinach, crab cakes, and ham. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. These foods were either discarded or properly dated. Foods are cooled in shallow portions. Accurate long stem thermometer available for use. Foods are properly reheated in the steamer. |
|
6/23/2011 | Standard 1 | |
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5/26/2011 | Standard 1 | |
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11/16/2010 | Standard2 | COLD HOLDING- Reach-in cooler at the walk-up window has an ambient air temperature of 46°F. Shredded cheese in cooler had an internal temperature of 48°F and hotdogs 52°F. Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Discard any contaminated foods. Reportedly potentially hazardous foods in this cooler will be discarded. DATE MARKING- Date marking is not consistent throughout. Foods that were not date marked include but not limited to cooked beef, cooked pork, cut melon, sliced tomatoes, deli meats, and chili. Cooked turkey had a date of 10/29 and onion dip made on site 10/19. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. These foods past seven days were discarded. Two accurate long stem thermometers available for use. Foods are cooled in shallow portions and reheated in the oven/steamer. |
|
6/15/2010 | Standard 1 |
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