|
Date: 2019-02-04
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: No violations observed during inspection. Observed sausage patties in steam table at temperature of 188F. Advised manager that tater-tots are time and temperature control for safety/potentially hazardous food and should be hot held at 140F or warmer- observed tater-tots at 151F in steam table. Observed hard boiled egg on salad in 2 door refrigerator at temperature of 36F. Observed sliced cheese on sub in refrigeration at temperature of 42F. Observed shredded mozzarella cheese and milk in walk-in cooler at temperature of 36F. Observed staff using digital thermometer to verify cooking, hot holding and cold holding temperatures during inspection. Reviewed hand washing procedures following times of contamination and between glove changes.
|
|
Date: 2018-09-14
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: Observed working digital thermometer. Observed sloppy joe reheated to 169F- discussed that previously cooked and cooled food to be reheated to 165F within 2 hours prior to hot holding at 140F. Observed carrots in hot holding steam table at temperature of 198F. Observed sliced cheese in walk-in cooler at temperature of 40F. Manager stated walk-in cooler had recently been serviced. Reviewed cold holding temperature of 45F or less is adequate for refrigeration. Observed sanitizer (Quaternary Ammonia) bucket at 400ppm per facility's test strips. Observed staff wearing gloves while handling ready to eat food items. Discussed hand washing procedures with manager.
|
|
Date: 2018-02-02
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: No violations observed during inspection. Facility has operational digital thermometer, which was being used to take temperature of chicken nuggets at 208 F. Soup in hot holding steam table on service line was 158 F. Cold holding milk cooler on service line had a temperature of 39 F. Turkey sandwich in commercial refrigerator behind service line was 43 F. Meat-sauce in walk-in cooler had a temperature of 36 F. Staff was washing apples with gloves on, preventing barehand contact with a ready to eat food item. Sanitizer (Quaternary Ammonia) was 200 ppm in wiping cloth buckets, per facility's test strips.
|
|
Date: 2017-10-16
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: No violations observed during inspection. Observed temperature of meatballs at 179dF in steam table on service line. Observed digital thermometer. Observed staff washing ready to eat food (bananas). Discussed storage of single use utensils so that handles are up and the head of the utensil are down.
|
|
Date: 2017-03-09
|
Type: Inspection |
Violations:
1 critical,
0 noncritical
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Comments: Observed accurate digital thermometers. Discussed hand washing, glove use and ill food worker policy. Observed sanitizer wiping bucket at 200ppm. Observed high temp dish machine at 180dF.
|
|
Date: 2016-10-27
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: No violations observed during inspection. The following phf/tcs foods were observed at the indicated temperatures: cantaloupe-42F, yogurt cup-38F, taco meat-199F. Observed food worker preparing pizzas for cooking at a later time. Worker observed using small quantities of cheese and pepperoni and putting each pizza into refrigerator after assembling. Discussed working in small quantities when preparing phf/tcs foods to minimize time in the danger zone. Reviewed log of high-temperature sanitizing dish machine final rinse, which was consistently above 180F.
|
|
Date: 2016-01-28
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: Final rinse temperature of dish machine- 185 degrees F. Checked food temperatures- Milk- 42 degrees F, Cantaloupe- 40 degrees F, Pizza- 160 degrees F, Rice- 170 degrees F, Yogurt- 44 degrees F. Kitchen Manager has thermocouple available for checking food temperatures of potentially hazardous (TCS) foods.
|
|
Date: 2015-09-17
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: Checked food temperatures- Rice- 170 degrees F, Broccoli- 172 degrees F, Taco Meat- 181 degrees F, Milk- 43 degrees F, Yogurt- 42 degrees F. Did not check final rinse temperature of dish machine- rinse temperature log sheet indicated final rinse temperatures for previous days were recorded between 180- 185 degrees F. Discussed routine calibration of numerical thermometers with Kitchen Manager during inspection.
|
|
Date: 2015-01-09
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: Checked food temperatures- Milk- 42 degrees F, BBQ Ribs- 150 degrees F, Chicken Wrap- 43 degrees F, Tater Tots- 170 degrees F, Baked Beans- 170 degrees F, Yogurt- 40 Degrees F. Discussed routine calibration of numerical thermometers during inspection with Kitchen Manager during inspection. Also checked final rinse dish machine temperature- 185 degrees F.
|
|
Date: 2014-09-10
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: Checked food temperatures- Shredded Beef- 165 degrees F, Broccoli- +145 degrees, Breakfast Sandwich(w/Turkey Sausage)- +160 degrees F, Cheese Sauce- +170 degrees F, Milk- 43 degrees F. Dish machine final rinse temperature- +185 degrees F (per gauge).
|
|
Date: 2014-01-21
|
Type: Inspection |
Violations:
0 critical,
1 noncritical
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
|
Date: 2013-09-26
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: No violations observed during inspection. Pulled turkey: 155+ degrees F, cheese pizza: 43 degrees F. High-temperature dish machine reaches adequate temperature for effective sanitizing.
|
|
Date: 2013-02-08
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: Ground taco meat: 167 degrees F. High temperature dish machine reaches adequate sanitizing temperature.
|
|
Date: 2012-11-01
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
|
|
Date: 2012-02-02
|
Type: Inspection |
Violations:
0 critical,
1 noncritical
|
Item 8F: Improper thawing procedures used
|
|
Date: 2011-11-15
|
Type: Inspection |
Violations:
1 critical,
0 noncritical
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
|
|
Date: 2011-05-17
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
|
|
Date: 2010-11-18
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
|
|
Date: 2010-03-30
|
Type: Inspection |
Violations:
0 critical,
1 noncritical
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
|
Date: 2009-12-10
|
Type: Inspection |
Violations:
0 critical,
1 noncritical
|
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
|
Date: 2009-01-08
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
|
|
Date: 2008-10-14
|
Type: Re-Inspection |
Violations:
0 critical,
0 noncritical
|
|
|
|
Date: 2008-03-06
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
|
|
Date: 2007-10-19
|
Type: Re-Inspection |
Violations:
critical,
noncritical
|
|
|
|
Date: 2007-02-12
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
|
|
Date: 2006-02-03
|
Type: Inspection |
Violations:
critical,
noncritical
|
|
|