- 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.
Comments: Meatballs subs at 112 deg F. Hold at 135 deg F or above.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: No hand washing before putting on gloves. No hand sink in front service area. Facility will have to use a utensil to handle bread for sandwiches. If using gloves facility will have to add a hand sink to service area.
- Thermometer, provided (corrected)
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.
Comments: Provide clearly visible thermometer for 7 UP cooler.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket woorn on 2 door true produce cooler in kitchen. Please replace. Note: Gasket ordered.
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09/10/2014 | Recheck |
- 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.
Comments: Meatballs subs at 112 deg F. Hold at 135 deg F or above.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: No hand washing before putting on gloves. No hand sink in front service area. Facility will have to use a utensil to handle bread for sandwiches. If using gloves facility will have to add a hand sink to service area.
- Thermometer, provided (corrected)
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.
Comments: Provide clearly visible thermometer for 7 UP cooler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket woorn on 2 door true produce cooler in kitchen. Please replace. Note: Gasket ordered.
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09/03/2014 | Recheck |
- 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.
Comments: Meatballs subs at 112 deg F. Hold at 135 deg F or above.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: No hand washing before putting on gloves. No hand sink in front service area. Facility will have to use a utensil to handle bread for sandwiches. If using gloves facility will have to add a hand sink to service area.
- Thermometer, provided (corrected)
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.
Comments: Provide clearly visible thermometer for 7 UP cooler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket woorn on 2 door true produce cooler in kitchen. Please replace. Note: Gasket ordered.
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08/27/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs subs at 112 deg F. Hold at 135 deg F or above.
- 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.
Comments: Provide clearly visible thermometer for 7 UP cooler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket woorn on 2 door true produce cooler in kitchen. Please replace.
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08/20/2014 | Routine |
| No violation noted during this evaluation. | 03/20/2014 | Routine |
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cardboard below one door victory cooler. Remove. Provide non absorbent, easily cleanable support
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09/16/2013 | Routine |
| No violation noted during this evaluation. | 02/26/2013 | Routine |
| No violation noted during this evaluation. | 08/28/2012 | Routine |
| No violation noted during this evaluation. | 02/21/2012 | Routine |
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