- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
All potentially hazardous food in the walk in cooler was held at 50 °F or above due to a power outage. rather than 41°F or below as required. Soft cheeses, quarts of milk, lg. containers of soup, trays of raw chicken, eggs, sliced meats and cheeses were voluntarily discarded.
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05/25/2011 | Emergency Response |
| No violation noted during this evaluation. | 03/25/2011 | Type 2 Follow-up |
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
The following food items were observed at temperatures above 41F in the salad prep table: Sliced muenster cheese 60F, 6 bags of sliced turkey 57F, cut cherry tomatoes 58F, Lettuce 58F, Sliced tomatoes 56F, Caesar dressing 60F. Other items in inserts: mozzarella cheese and goat cheese-temperatures not taken
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Observed old dried food residue on meat slicer. Clean and sanitize this equipment every 4 hours when in use. Correct immediately.
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03/21/2011 | Follow-up |
- In-Use Utensils & Between Use Storage (46.302)
Knives stored under microwave oven. Corrected during the inspection.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Food (lettuce/cooked chicken/shredded cheese) was held at 55 °F, in the prep cooler, rather than 41°F or below as required. Items were immediately moved a different cooler. This unit is not to be used until it has an ambient air temperature of 41F or below. Correct within 5 days of this inspection.
- Cutting Surfaces Maintained (46.672)
Observed deeply scored and discolored cutting boards at prep areas. Resurface or replace asap.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Observed small amount of black residue on inside panel of housing of ice machine. Observed food residue on meat slicer
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03/15/2011 | Regular |
| No violation noted during this evaluation. | 03/18/2010 | Follow-up |
- Preventing Contamination from Food Employees' Hands (46.261)
One employee's back of hand touching ice when filling ice bucket.
- In-Use Utensils & Between Use Storage (46.302)
Spoons located stainless steel bin waitress area stored with food contact surfaces exposed to hand contact when retrieved for service. one day to correct.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Chicken food was held at 55 degrees F rather than 41 degrees F or below as required. Vol. thrown out. Mantaince called to repair line draw. One day to correct. (Do not use for PHF until working correctly.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration. 5 days to correct.
- Equipment in Good Repair & Proper Adjustment (46.671)
Found several lids on bulk food containers cracked/broken. 5 days to correct.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
Three kitchen hand sinks, one has faucet leaking large stream of hot water (will not be used until repaired), and one has a small stream of hot and cold water when turned on (will be used), repair put into maintance while inspecting, (3rd hand sink work fine). two days to correct.
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03/11/2010 | Regular |
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