| No violation noted during this evaluation. | 09/18/2014 | Routine |
| No violation noted during this evaluation. | 11/15/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. TOMATO BASIL SOUP NOT AT PROPER TEMPERATURE. PERSON IN CHARGE WILL BRING TO 251 LOCATION AND REHEAT TO 165 DEGREES F. PLEASE MONITOR.
Location: Prep area
Equipment: Steam table
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
|
02/19/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. TOMATO BASIL SOUP NOT AT PROPER TEMPERATURE. PERSON IN CHARGE WILL BRING TO 251 LOCATION AND REHEAT TO 165 DEGREES F. PLEASE MONITOR.
Location: Prep area
Equipment: Steam table
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
|
02/06/2013 | Routine |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
|
08/16/2012 | Routine |
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Set up single use utensils so that handles are presented to customers.
|
02/27/2012 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. (Use single use disposable hand towels instead of cloth towels)
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. (Hand sink drain is clogged)
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Handsink still not draining properly... Additional work on hand sink drain scheduled for later today.
Location: Prep area
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Comments: Black upright cooler/freezer in back room area where one bay sink is located is not in use at this time.
Location: Dry storage
Equipment: Upright cooler
|
01/23/2012 | Pre-Licensing Recheck |
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. (Hand sink drain is clogged)
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Prep area
Equipment: Hand sink
- Thermometer, provided
Cold holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Black upright cooler/freezer in back room area where one bay sink is located.
Location: Dry storage
Equipment: Upright cooler
|
01/20/2012 | Pre-Licensing |
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