- 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: 1. Meat balls at steam table held at 119 deg. F. Hold all hot foods at 135 deg. F or above. 2. Soup held at steam table held at 125 deg. F. Hold all hot foods at 135 deg. F or above.
Location: Kitchen (front)
- 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: 1. Meat balls at steam table held at 119 deg. F. Hold all hot foods at 135 deg. F or above. 2. Soup held at steam table held at 125 deg. F. Hold all hot foods at 135 deg. F or above.
Location: Kitchen (front)
- 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: 1. Chicken in small cardboard containers on top of cold top held at 48 deg. F due to pan being overfilled. Reduce amount of food you place in pan so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen (front)
Equipment: Cold top
|
10/31/2014 | 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: 1. Meat balls at steam table held at 119 deg. F. Hold all hot foods at 135 deg. F or above. 2. Soup held at steam table held at 125 deg. F. Hold all hot foods at 135 deg. F or above.
Location: Kitchen (front)
- 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: 1. Meat balls at steam table held at 119 deg. F. Hold all hot foods at 135 deg. F or above. 2. Soup held at steam table held at 125 deg. F. Hold all hot foods at 135 deg. F or above.
Location: Kitchen (front)
- 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: 1. Chicken in small cardboard containers on top of cold top held at 48 deg. F due to pan being overfilled. Reduce amount of food you place in pan so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen (front)
Equipment: Cold top
|
10/24/2014 | Routine |
| No violation noted during this evaluation. | 06/25/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 04/29/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 03/18/2014 | Routine |
| No violation noted during this evaluation. | 03/18/2014 | Illness Complaint |
| No violation noted during this evaluation. | 11/13/2013 | Routine |
| No violation noted during this evaluation. | 05/30/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
|
11/15/2012 | 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.
Comments: PROVIDE THERMOMETER IN THE 2-DOOR REACH-IN TRUE COOLER.
Location: Kitchen (back)
Equipment: True cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: NOZZLES AT SODA MACHINE ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Sales floor
Equipment: Soda machine
|
04/30/2012 | Routine |
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