- In-Use Utensils, Between-Use S
- Comment:
- FOAM CUPS WITHOUT HANDLES USED FOR SCOOPS AND STORED IN THE BULK FLOUR AND SUGAR. SCOOPS FOR FOOD MUST BE DURABLE, HAVE A HANDLE, AND BE STORED TO PREVENT HAND CONTACT WITH FOODS. PROVIDE ACCEPTABLE SCOOPS AND STORE SCOOPS TO PREVENT HAND CONTACT WITH THE FOODS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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02/12/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- CORRECTED. NO FLIES OR GNATS OBSERVED IN THE FACILITY TODAY.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL FOODS IN THE PREP COOLER OBSERVED AT 41*F OR BELOW. AMBIENT AIR TEMPERATURE IN THE PREP COOLER OBSERVED AT 40*F.
- 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)
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09/03/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- SEVERAL HOUSE FLIES OBSERVED IN THE FACILITY AND GNATS OBSERVED NEAR THE 3-COMPARTMENT SINK. THE PRESENCE OF PESTS MUST BE CONTROLLED. ERADICATE THE FLIES AND GNATS USING APPROVED PEST CONTROL METHODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THE FOLLOWING FOODS HELD BETWEEN 55-60F IN THE PREP COOLER: POTATO SALAD, MEAT LOAF, COOKED CABBAGE, MASHED POTATOES, MILK, CHOPPED LETTUCE AMBIENT AIR TEMPERATURE OF THE COOLER: 57F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD THE NOTED FOOD ITEMS. DO NOT STORE FOOD IN THE PREP COOLER UNTIL IT IS HOLDING PROPER TEMPERATURE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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)
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Located In the back
- Corrections:
- Locate thermometer in the warmest part of the refrigerator.
- Comment:
- PREP COOLER AMBIENT AIR THERMOMETER LOCATED IN THE BACK OF THE COOLER ADJACENT TO THE ACCUMULATED ICE ON THE UNIT'S CONDENSER. COOLER THERMOMETERS MUST BE POSITIONED IN THE WARMEST AREA OF THE COOLER IN A EASILY VIEWED LOCATION. CORRECTED DURING INSPECTION BY REPOSITIONING THE PREP COOLER THERMOMETER IN THE FRONT OF THE COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE PREP COOLER OBSERVED AT 57F. A LARGE ACCUMULATION OF ICE OBSERVED ON THE UNIT'S CONDENSER. COOLERS MUST BE ABLE TO MAINTAIN FOOD AT 41F OR BELOW. SERVICE THE PREP COOLER. DO NOT STORE FOOD IN THIS COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- 1. FRONT DOOR PROPPED OPEN. 2. GAPS OBSERVED ALONG THE BOTTOM EDGE AT THE BACK DOOR. KEEP THE FRONT DOOR CLOSED OR PROVIDE A TIGHT FITTING SCREEN DOOR. INSTALL WEATHER STRIPPING/DOOR SWEEP AT THE BACK DOOR TO PREVENT THE ENTRY OF PESTS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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08/21/2013 | Routine |
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