BOOMERS

Violations (7)

• 03E-02-5Critical

  Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked beef (104F - Reheating 12:15/104F 12:55). Operator stated cooked beef reheating in steam table for 30 minutes prior to first temperature, at this rate will not reach 165F for 15 seconds within 2 hours, moved to be rapidly reheated to 165F for 15 seconds within a total of 2 hours.

  High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked beef (104F - Reheating 12:15/104F 12:55). Operator stated cooked beef reheating in steam table for 30 minutes prior to first temperature, at this rate will not reach 165F for 15 seconds within 2 hours, moved to be rapidly reheated to 165F for 15 seconds within a total of 2 hours. **Corrective Action Taken**

  High Priority

• 12A-25-4CriticalCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while scratching/rubbing/wiping with hands then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while scratching/rubbing/wiping with hands then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

  High Priority

• 12A-29-4Critical

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority

• 03E-03-5Critical

  Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table; commercially processed cheese sauce (84F - Reheating 12:15/86F 12:55). Operator stated commercially processed cheese sauce reheating for 30 minutes prior to first temperature, temperature of heating element only reaching 134F, at this rate commercially processed cheese sauce will not reach 135F in all parts within 2 hours, moved to be rapidly reheated to 135F within a total of 2 hours.

  High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table; commercially processed cheese sauce (84F - Reheating 12:15/86F 12:55). Operator stated commercially processed cheese sauce reheating for 30 minutes prior to first temperature, temperature of heating element only reaching 134F, at this rate commercially processed cheese sauce will not reach 135F in all parts within 2 hours, moved to be rapidly reheated to 135F within a total of 2 hours. **Corrective Action Taken**

  High Priority

• 16-37-1

  No quaternary chemical test kit provided when using quaternary sanitizer at three-compartment sink/wiping cloths. Advised Operator to acquire quaternary chemical test kit.

  Intermediate - No quaternary chemical test kit provided when using quaternary sanitizer at three-compartment sink/wiping cloths. Advised Operator to acquire quaternary chemical test kit.

  Intermediate

• 02C-03-5Corrected on site

  Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (72 hours per Operator) not date marked after opening. Operator applied appropriate date mark.

  Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (72 hours per Operator) not date marked after opening. Operator applied appropriate date mark. **Corrected On-Site**

  Intermediate

• 14-69-4Repeat

  Ice buildup in reach-in freezer around sides, above uncovered ice cream containers. Advise Operator to remove ice-buildup in reach-in freezer.

  Basic - Ice buildup in reach-in freezer around sides, above uncovered ice cream containers. Advise Operator to remove ice-buildup in reach-in freezer. **Repeat Violation**

  Basic