| No violation noted during this evaluation. | 01/26/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER TOP AND REACH-IN HAD FOODS AT 54F/55F - SLICED TOMATOES, GRILLED ONIONS, TURKEY, CHICKEN. HOLD AT/BELOW 41F., CORRECTED BY MOVING THESE FOODS TO UPRIGHT COOLER TO HOLD AT/BELOW 41F. PREP COOLER WILL BE REPAIRED TO HOLD FOODS AT/BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/25/2014 | Routine |
| No violation noted during this evaluation. | 01/24/2014 | Routine |
| No violation noted during this evaluation. | 07/23/2013 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Nested on top each other
- Comment:
- COOKED ONIONS AT 120-137 DEGREES F AND COOKED GREEN PEPPERS AT 73 DEGREES F IN THE PREP COOLER. NO EFFECTIVE COOLING METHODS USED TO COOL FOODS. EFFECTIVE COOLING METHODS SUCH AS STIRRING FOOD, SEPARATING FOOD INTO SMALLER PORTIONS, OR USING AN ICE BATH MUST BE USED TO ENSURE FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAMES. USE EFFECTIVE COOLING METHODS. CORRECTED DURING INSPECTION BY PLACING THE PEPPERS AND ONIONS TO THE WALK-IN COOLER WITH LIDS REMOVED TO COOL.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
|
01/08/2013 | Routine |
- Critical: Consumption of Raw Animal Food
- Comment:
- Consumer advisory completed. VIOLATION CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
09/18/2012 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Locations:
- menu
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WCHD will return within 10 days to ensure this critical violation is corrected., Disclosure of Patty Melt as being "cooked to order" is missing from menu.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
07/10/2012 | Routine Inspection |
| No violation noted during this evaluation. | 12/20/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen in establishment. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
05/25/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- bar(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies behind bar. Remove pests from facility.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- basement walk-in freezer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Tags, tape on floor of shared basement walk-in freezer. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
05/19/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/18/2010 | Routine Inspection |
| No violation noted during this evaluation. | 04/28/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/28/2009 | Routine Inspection |
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