- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler holding at 43-46.5 deg F. Repair to hold at 41 deg F or below. Note: Turned down at time of inspection check to make sure temperature continues to drop in next hour.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean ceiling over front counter where bread and soups are kept.
|
06/18/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler holding at 43-46.5 deg F. Repair to hold at 41 deg F or below. Note: Turned down at time of inspection check to make sure temperature continues to drop in next hour.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean ceiling over front counter where bread and soups are kept.
|
06/10/2014 | Routine |
| No violation noted during this evaluation. | 11/25/2013 | Routine |
| No violation noted during this evaluation. | 09/23/2013 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler holding foods at 50 -56 deg F. Repair to hold foods at 41 deg F or below. Note: unit not at correct setting. Reset during inspection.Disposed of at time of inspectionn: turkey (50 deg), roast beef (52 deg F), Ham (52 deg F), Salami (51 deg F), tuna salad, chopped chicken (56 deg F), Chicken patties (56 deg F) and chopped steak meat at 54 deg F.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Door gap at bottom of side door. Provide new door sweep.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide beauty ring where missing on back hand sink.
Location: Kitchen (back)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal/ caulk back hand sink to the wall.
Location: Kitchen (back)
Equipment: Hand sink
|
05/28/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler holding foods at 50 -56 deg F. Repair to hold foods at 41 deg F or below. Note: unit not at correct setting. Reset during inspection.Disposed of at time of inspectionn: turkey (50 deg), roast beef (52 deg F), Ham (52 deg F), Salami (51 deg F), tuna salad, chopped chicken (56 deg F), Chicken patties (56 deg F) and chopped steak meat at 54 deg F.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Door gap at bottom of side door. Provide new door sweep.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide beauty ring where missing on back hand sink.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal/ caulk back hand sink to the wall.
Location: Kitchen (back)
Equipment: Hand sink
|
05/24/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler holding foods at 50 -56 deg F. Repair to hold foods at 41 deg F or below. Note: unit not at correct setting. Reset during inspection.Disposed of at time of inspectionn: turkey (50 deg), roast beef (52 deg F), Ham (52 deg F), Salami (51 deg F), tuna salad, chopped chicken (56 deg F), Chicken patties (56 deg F) and chopped steak meat at 54 deg F.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Door gap at bottom of side door. Provide new door sweep.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide beauty ring where missing on back hand sink.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal/ caulk back hand sink to the wall.
Location: Kitchen (back)
Equipment: Hand sink
|
05/20/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Mount new soap dispenser at back hand sink.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guard missing over prep sink. Provide.
Location: Kitchen
|
11/30/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee food in back kitchen. Please eat in approved area. CORRECTED
Location: Kitchen (back)
|
06/08/2012 | Routine |
| No violation noted during this evaluation. | 12/29/2011 | Routine |
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