| Week of | Score | Noted Violations | | 7/23/2010 | 91-A | Observed potentially hazardous food cold held at greater than 41ºF. Miscellaneous potentially hazardous food in walk-in cooler at 47ºF must be at 41ºF or below. A delivery had just been made. The person-in-charge to monitor unit to ensure it holds at 41ºF or below. Cheese on counter at 68ºF. Cheese was discarded. Ensure potentially hazardous food is held at 41ºF or below utilizing ice, or set up a procedure and documentation using time as a public health control |
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| 1/25/2010 | 91-A | Potentially hazardous food not held at proper temperature. Cold holding must be at 41º F or below. Person-in-charge must ensure that when ice is used, it is used correctly or that items are kept refrigerated.
Improper cooling of potentially hazardous foods. Potentially hazardous foods must be cooled from 135º F to 70ºF within 2 hours, then from 70º to 41º within 4 more hours. Ensure that proper cooling methods are used.
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| 9/23/2009 | 93-A | Sanitizer for ware washing not at proper concentration. Use 3-comp sink until repaired.
Wipe cloths in kitchen not stored in sanitizing solution.
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| 6/4/2009 | 96-A | Improper cooling methods used.
Cutting board should be replaced or resurfaced to be smooth and easily cleanable.
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