Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
| Facility Type: | Full Service Restaurant |
| Inspection type: | Follow-up |
| Inspection date: | July 10, 2012 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
Definition of critical and non critical violations
| Code | Observation / Corrective Action |
| 3-501.16(A)(2)(a) | Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:cooked lasagna, cooked quiche and cooked lamb inside of walk-in cooler Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. |
The following hazard(s) have been corrected since the last inspection.
| 2-102.11(C)(1)&(4)-(16) | The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). |
| 2-301.14(A)-(I) | A food employee failed to wash his or her hands before engaging in food preparation, before putting on gloves parts, or after engaging in any activity that could contaminate the hands. |
| 3-301.11(B) | A food employee was observed handling the following ready-to-eat food using their bare hands: cooked meatloaf |
| 5-205.11(B) | Observed the handsink at the bar is being used as a dumping station. |
| 3-203.12(C) | The tags for the molluscan shellfish are not being retained for 90 days. |
| 3-302.11(A)(4) | Unwrapped or uncovered food in the following location where the food is subject to contamination: cooked pasta inside of Hoshizaki refrigerator |
| 3-302.11(A)(1) | Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:raw chicken stored beside cooked noodles in the Hoshizaki cooler |
| 3-302.11(A)(2) | Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef stored beside raw chicken inside of reach-in cooler |
| 4-601.11(A) | The following equipment/utensils were observed soiled to sight and touch: clean food storage containers stored on the floor |
| 3-501.14(A)(1) | The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours meatloaf cooling for 2 hours in the Hoshizaki refrigerator observed at 117°F. |
| 3-501.17 | The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked lasagna, cooked pasta, cooked ground beef inside of walk-in cooler and reach-in cooler |