- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: The following temperatures were taken in the 2-Door Prep Cooler (40 degrees F): bean sprouts-46 degrees F, diced tomatoes-45 degrees F. Bean sprouts and diced tomatoes were moved to the 3-door reach in cooler during the inspection. Discussed using covers for bean sprouts and diced tomatoes. Also discussed cooling all food to 41 degrees or lower before placing in prep coolers. Suggested keeping a temperature log for diced tomatoes and bean sprouts.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 01-Oct-2015
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The following noted in need of cleaning:
-Air gapped drain of food prep sink
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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10/02/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: The following temperatures were taken in the 2-Door Prep Cooler (40 degrees F): bean sprouts-46 degrees F, cooked chicken 44, 45 degrees F, T sauce- 48 degrees F, feta sauce-46 degrees F. Some items were double panned. Discussed servicing coolers and cleaning gaskets.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 01-Oct-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods were observed for gyro meat in the 3 Door Reach In Cooler (45 degrees F). Gyro meat was being cooled in large covered containers. Improper cooling methods were observed for turkey (55 degrees F) in the 1 Door Prep Cooler and diced tomatoes in the 2 Door Prep Cooler (45 degrees F). These foods were placed directly into the prep coolers without being cooled to 41 degrees F first.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 01-Oct-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The following noted in need of cleaning:
-Air gapped drain of food prep sink
-Soda machine ice chute
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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09/24/2015 | Routine | |
| No violation noted during this evaluation. | 08/29/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employees observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 29-Aug-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: The pasta salad in the reach-in cooler (38F ambient after adjustment) measured 44°F and the pasta salad in the 1-door under counter cooler (46F ambient) measured 48F. All coolers in the establishment were adjusted at time of inspection. All potentially hazardous food from the under counter cooler was moved to the adjusted reach-in cooler. Cooling procedures were discussed during inspection (placing prepped food in freezer for a few minutes before placing in prep coolers, placing covers on bins in prep cooler tops). Cooler repair company was called and will service coolers on Thursday or before.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 29-Aug-2014
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08/25/2014 | Routine | |
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