- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The cold hard boiled eggs were about 46 F on the customer self-service tray---This violation was corrected on-site.
- Warewashing equipment
cleaning agents and wash solution temperatures
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10/30/2015 | Regular |
- Posting inspection reports
Observation:The last inspection report is not posted.
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05/21/2015 | Regular |
- Handwashing aides and devices, use restrictions
Observation: There were dishes in the designated hand washing sink---This violation was corrected on-site through conversation with the food employee and removing the dishes.
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10/24/2014 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Oatmeal was being held at 92. Unit was not holding heat. Corrected on site.
- Eating, drinking, or using tobacco
Observation:Employee has open beverage in the prep/serve area. Corrected during this inspection.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Hard boiled eggs ready to eat are at 57 today. Corrected during this inspection by instruction on using more ice under them and by changing the eggs out after an hour or so.
- Storage of clean linens, single-service, and single use articles
Observation:Single serve articles are stored on the floor in the storage area.
- Sanitizers
Observation: Sanitizer is over 1000 ppm. Corrected by demonstration during this inspection.
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05/06/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/30/2013 | Routine |
- Food temperature measuring device construction
No thermometer for checking food product. Purchase a small probe thermometer from your supplier.
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04/17/2013 | Routine |
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