- Critical: TCS foods were not being held at the proper temperature. The shredded cheese in the prep cooler is above the required 41F which could promote pathogen growth.
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. Do not overfill this product above the refrigeration line to ensure temperatures at or below 41F-corrected: ice pads added to help cool this container.
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12/14/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed ranch dressing at 60F. Observed dressing bottles above load limit above cooler.
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. Employee put dressing bottles in appropriate pan to hold dressings below plane of cold holding unit.
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05/18/2015 | Standard Inspection |
No violation noted during this evaluation. | 02/06/2015 | Standard Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Correct By: 09-Oct-2014
- Critical: Observed the presence of live insects, rodents, and other pests. Gnats were noted flying around pop dispenser in dining room especially in undercounter cabinet.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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10/09/2014 | Standard Inspection |
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