Tuesday, Mar. 05 2013 3:33PM
Critical food violations found by the health department
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ReprintAPPLEBEE’S
1501 NE Douglas
• Critical violation 7-202.12: There was degreaser hooked up to the sanitizer dispenser by the mop sink. This is also the chemical that was present in the wiping cloth buckets - CORRECTED. All buckets were changed and replaced with quat sanitizer from the bar dispenser.
LA FUENTE MEXICAN RESTAURANT
1225 NE Douglas
• Critical violation 2-401.11: Personal beverage containers without lids or straws observed in the kitchen - CORRECTED.
• Critical violation 5-205.15: Hand washing sink behind the bar backs up when the dishwasher drains between cycles.
PLANET SUB
1740 NW Chipman Rd.
• Critical violation 2-401.11: An employee was observed sitting on top of a food prep table eating food. CORRECTED.
STARBUCKS
125 S. 291 Hwy.
• Critical violation 3-501.16: Tall reach-in cooler next to the icemachine had an ambient air temperature of 50° F. The follow potentially hazardous foods had the following internal temperatures: Whipping cream 49°F, Naked Juice 49° F, cream cheese portion cups 52° F, Skim milk 49° F, half and half 49°F. All PHF were DISCARDED - RE-INSPECTION REQUIRED.
WAFFLE HOUSE
1699 NE Douglas
• Critical violation 3-302.11: Raw shelled eggs were stored directly above rehydrated hasbrowns in the reach-in cooler - CORRECTED on site.
Y-LEAVE CAFE AND VENDING NORTH
777 N Blue Parkway
• Critical violation 3-302.11: Raw shelled eggs were stored above ready to eat foods in the walk-in cooler. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented - CORRECTED on site.
• Critical violation 3-501.16: Potentially hazardous foods on the salad bar had the following internal temperatures: Boiled eggs 48° F, tuna salad 52° F, diced turkey 47° F, diced ham 46° F, pasta salad, 45° F. Potentially hazardous food shall be maintained at 5°C (41°F) or less. Establishment was allowed to cool PHF's to proper temperature by removing leaf lettuce from between the ice and the food storage containers and by lowering the food containers deeper into the ice, since PHF's were placed on the salad bar less than 30 minutes. All PHF's temperature was cooled to proper cold holding temperature - CORRECTED on site (Re-inspection required).
• Critical violation 3-501.17: There were a number of cooked, ready to eat potentially hazardous food storage containers that were not clearly marked at the time of preparation to indicate the date by which the food shall be consumed which is, including the day of preparation - Repeat (Re-inspection required).
• Critical violation 3-501.16: Potentially hazardous foods on the salad bar had the following internal temperatures: Chicken salad 56° F, tuna salad 50°F, diced turkey 48° F, diced ham 53° F, pasta salad, 45° F. Potentially hazardous food shall be maintained at 5°C (41°F) or less. Establishment was allowed to cool PHF's to proper temperature by removing leaf lettuce from between the ice and the wooden food storage containers and by lowering the food containers deeper into the ice, since PHF's were placed on the salad bar less than 4 hours. All PHF's temperature was cooled to proper cold holding temperature - CORRECTED on site (Re-inspection required).
