Nov 01, 2012 (Follow-up)

Oct 19, 2012 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Paper towels are placed on the side of the hand sink, obtain dispensor or holder to prevent possible contamination of towels from splash and wet hands.
• Food separated and protected
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Employee's are using the prep sinks/3 compartment sink for the production/processing of foods and food products, Cease and desist, obtain space for work/prep tables to eliminate this practice.
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).Steam tables are over stocked by placing food trays on top of each other which does not allow the tray to be in contact with heating elements, causing temperature violations observed. Location lacks time/temperature logs for compliance with volume of PHF observed on holding units. (Corrected On Site)
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Large volumes for PHF in storage under refrigeration without date marking for rotation, quality assurance and public safety.
• Time as a public health control: procedures & records
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Location has a very small prep kitchen, few cooking units and few refrigeration units for the large volume of observed PHF offered for sale. Location is hereby instructed to complete HACCP plan for all PHF on menu and to keep daily time/temperature logs for all PHF for viewing upon request from this department.
• Compliance with variance, specialized process, and HACCP plan
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Notice for HACCP plan issued for large volume of PHF prepared in very small facility.
• Thermometers provided & accurate
  Only one thermometer on site which employee had to "search for' in storage. PHF must be check for final interior temp to assure code compliance
• Contamination prevented during food preparation, storage, & display
  Cut carrots observed placed on strainer located in the openning of the waste food disposal. At no time is food to be placed at this site. Remove the prep counter placed on top of the 3 compartment sink. (Corrected On Site)
• Gloves used properly
  Employee observed handling RTE food without gloves. (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Location lacks toilet room access without leaving to building entrance.
• Physical facilities: installed, maintained, & clean
  Floor area in far rear of prep observed very unclean with accumulation of grease and debris with attention to corners and baseboards.