- 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: Chicken nuggets holding at 123-127 degrees. Corrected on site by discard. Continue to monitor left side of hot hold to insure items stay at 135 degrees.
- Air drying of equipment and utensils
Observation: Food bins stacked before air dry, after sanitized. Corrected on site by rewashing items. Let all items air dry before stacking.
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02/29/2016 | Regular |
| No violation noted during this evaluation. | 10/21/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/22/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
08/22/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometer line sandwich make table (west) non functional front condiment and salad refrigerator refrigerator does not have a thermometer.
- Roasts held at a temperature of 130°F or above
Blue cheese sandwich make line refrigerator (west) measured 48.5 degrees, cut tomatoes measured 47.8 degrees, salsa 48.0 degrees, shredded cheese 46.6 degrees. Therrmometer was non functional on unit and staff stated air temp is done in a.m. as oppposed to product temperature. You are strongly encouraged to measure product temperature as opposed to air temperature. Air temp was recorded on log as 38.0 degrees however when it was measured at inspection it was 42 degrees. Sour cream in front salad condiment refrigerator on top measured 48.0 degrees, and shredded cheese measured 46.6 degrees. Maximum allowable temperature is 41 degrees. Product was moved at inspection. Corrected at time of inspection
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer line sandwich make table (west) non functional front condiment and salad refrigerator refrigerator does not have a thermometer.
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08/19/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometer line sandwich make table (west) non functional front condiment and salad refrigerator refrigerator does not have a thermometer.
- Roasts held at a temperature of 130°F or above
Blue cheese sandwich make line refrigerator (west) measured 48.5 degrees, cut tomatoes measured 47.8 degrees, salsa 48.0 degrees, shredded cheese 46.6 degrees. Therrmometer was non functional on unit and staff stated air temp is done in a.m. as oppposed to product temperature. You are strongly encouraged to measure product temperature as opposed to air temperature. Air temp was recorded on log as 38.0 degrees however when it was measured at inspection it was 42 degrees. Sour cream in front salad condiment refrigerator on top measured 48.0 degrees, and shredded cheese measured 46.6 degrees. Maximum allowable temperature is 41 degrees. Product was moved at inspection. Corrected at time of inspection
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer line sandwich make table (west) non functional front condiment and salad refrigerator refrigerator does not have a thermometer.
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08/19/2013 | Routine |
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