Risk Factors

  • Personal Hygiene
  • Improper Holding
  • Contamination
  • Inadequate Cooking
  • Unsafe Food Source

What do these mean to me? [FDA.gov]


Violations

Code 47
4-602.13 Nonfood Contact Surfaces - C Clean grease from under the stove /grill area. Remove unused fryers or keep them clean. Clean around the steam table area.
Code 30
8-103.11 Documentation of Proposed Variance and Justification - PF Two compartment sink variance from the STATE is required.
Code 53
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C6-201.11 Floors, Walls and Ceilings-Cleanability - C Floor needs to be tiled to make it smooth and easily cleanable.
Code 20
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain cold holding temperatures below 41F ( or between 41-45F in equipment not capable of mainatining below 41F provided equipment is upgraded to maintain below 41F by January 1, 2019) Prep refrigerator is running warm at 48-52F today. It needs to be made colder. Have unit serviced. If need be place pans of ice under each food items to achieve proper cold holding. Discard warm food items. sausage, sliced tomatos egg salad , sliced turkey, sliced roast beef.
Code 21
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF All potentially hazardous foods held for prepared and held for more then 24Hours must be date marked. Due to temperature of the refrigeration there is only a 4 DAY HOLD TIME , NOT a 7 day hold time on the food. (chicken salad was dated 7-21- 7-28) While the date mark on this particular food container looked great it was for too long a period of time. Discard it. Nothing else was dated.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P PHF that is not labeled and datemarked needs to be discarded. Discard egg salad. label the hot chili.
Code 31
3-501.15 Cooling Methods - PF Chili at 77f observed in the flip top cooler with a tightly sealed lid. Allow the lid to be vented while the product is cooling. It was in a shallow container. Could also use an ice bath to achieve faster cooling.
Code 27
3-502.11 Variance Requirement - PF two compartment sink variance needs to be applied for . Paperwork application provided again.

Previous Inspections

Inspection Type Score
Status Change Comments
Routine Inspection 96.0
Visit Comments
Routine Inspection 97.0
Visit Comments
Verification Comments
Visit Comments
Routine Inspection 93.5
Routine Inspection 94.0
Routine Inspection 94.5
Visit Comments
Routine Inspection 94.5
Routine Inspection 97.0
Routine Inspection 93.0
Routine Inspection 96.0
Routine Inspection 96.5
Routine Inspection 97.5
Routine Inspection 95.0
Routine Inspection 100.0
Routine Inspection 100.0
Routine Inspection 100.0
Routine Inspection 100.0
Routine Inspection 100.0
Routine Inspection 100.0
Routine Inspection 100.0
Routine Inspection 100.0
Routine Inspection 100.0
Permit 100.0

28 total inspections