- Critical: TCS foods were not being held at the proper temperature. Soup and Chili
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Soup and chili reheated in microwave to comply
- Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Thoroughly clean interior and exterior of all ice cream bar equipment and coolers to remove food debris build up. Employees cleaned area at time of inspection. This area continues to be a problem and needs to be cleaned several times on a daily basis to maintain compliance
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floor area behind and under equipment along floor/wall coving to remove food, grease, and debris build up in hard to reach areas
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01/21/2016 | Standard Inspection |
| No violation noted during this evaluation. | 10/20/2015 | Complaint Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean interior and exterior of all equipment in milk shake production area to remove build up of food debris
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floor are behind and under grill ine equipment to remove food and grease debris build up
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08/18/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/03/2015 | Follow-up Inspection |
- Critical: Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Thoroughly clean all grill line equipment & coolers, and icecream bar equipment & coolers inside and out to remove grease and excessive food debris build up Correct By: 20-Jan-2015
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean floor area behind and under grill line equipment and icecream bar equipment to remove excessive grease and food debris build up
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01/20/2015 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch Clean interior of coolers throughout facility to remove food and debris build up. Correct By: 11-Jul-2014
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floor area behind and under all equipment to remove food, grease, and debris build up Correct By: 11-Jul-2014
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08/14/2014 | Follow-up Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch Clean interior of coolers throughout facility to remove food and debris build up. Correct By: 11-Jul-2014
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floor area behind and under all equipment to remove food, grease, and debris build up Correct By: 11-Jul-2014
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07/10/2014 | Standard Inspection |
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