| Week of | Score | Noted Violations | | 8/6/2010 | 92-A | Rinse solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Use 3 comp sink to sanitize until repaired.
Enployees preparing food cannot wear anything on their hands or arms except for a plain band. Corrected on-site.
Light needed for walk-in cooler.
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| 6/28/2010 | 91-A | Potentially hazardous food not held at 135ºF or above. Fried chicken strips held between 95-110ºF. Must be held at 135ºF or above or have proper procedure and documentation for time as a public health control. Cook time started at 9:30, must discard all chicken strips before 1:30. |
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| 7/17/2009 | 90-A | Raw potentially hazardous food not separated from ready to eat food. Employee was preparing raw beef directly beside ready to eat cheese. Also, raw beef stored over ready to eat food on cart. Raw potentially hazardous food must be separated from and not stored over ready to eat food.
Carts used for storing clean dishes should be cleaned.
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| 5/15/2009 | 94-A | Use shallow pans or other approved method to rapidly cool potentially hazardous food.
Can Opener should be thoroughly cleaned.
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| 6/2/2008 | 92-A | Sanitizing temperature for high temperature to low. Must be 180°F
Tableware that is preset must be protected from contamination.
Need backflow prevention device on hose reel.
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| 6/4/2007 | 94 | All food must be stored6 inches off floor.
Improper manual dishwashing procedure – dishes and utensils must be is sanitizer for 15 seconds.
Need lid for waste receptacle in womens restroom.
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