- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Breaded Fish observed hot holding at improper temperature in the not holding cabinet.
Correction: Re-heat the fish to 165 Deg. F. for 15 seconds, then place in the hot holding cabinet. Ensure the fish maintained at 135°F or above in the hot holding cabinet to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the deli low boy reach in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board in front of the sushi food prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Sushi food prep and Deli Food prep door gaskets have an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in the Deli and Sushi food prep areas are not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the food prep areas through out the facility (hard to reach places under and behind equipment and at floor/wall junctures) have an accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/10/2016 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the deli area is being used for purposes other than washing hands. Fish observed thawing in the sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
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12/14/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese cake observed cold holding at improper temperature in the Bakery display reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/25/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hamburgers and Chicken observed hot holding at improper temperature.
Correction: Re-heat hamburgers and chicken to 165 Deg. F. for 15 seconds then ensure that temperature controlled for safety (TCS) foods (chicken and hamburgers) for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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06/01/2015 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Flour container observed unlabeled in the chicken room.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Shelves in the dish washing room.
- Vent of the compressor unit in the produce walk in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk at the handwashing sink across from the bulk meat reach in refrigerators, and hard to reach places of the floors through out the facility (at floor/wall junctures, under and behind equipment) has an accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/24/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken and mashed potatoes observed hot holding at improper temperatures.
Correction: Reheat food to 165 degrees F. and ensure the food for hot holding is maintained at 135°F or above to inhibit the growth of harmful bacteria.
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12/16/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Deli Low Boy: Sliced Tomatoes: 40, Sliced Cheese: 41, Deli Low Boy #3: Sliced Tomatoes: 39, Sliced Cheese: 40, Deli Food Prep.: Honey Ham: 41 Provolone: 41, Buffet: Sliced Melon: 41, Crab Salad: 41, Hard-Boiled Eggs: 40, Blue Cheese: 41, Produce Walk in: Turkey, Whole: 40, Cheese, Whole: 40, Main Walk in
No violation noted during this evaluation. | 09/05/2014 | Risk Factor | |
Food Temperatures, Continued, (Degrees F.) Cold Holding: Salad Display Reach in Refrig: Meat Loaf: 37, Rice: 41, Chicken, cooked: 41, Low Boy Reach in Refrig: Cheese: 37, Flavored Mayo: 38, Food Prep Cooler 2: Sliced Tomatoes: 38, Cheese: 41. Deli Prep Reach in Refrig. Sliced Ham: 41, Ham: 41, Food Prep Cooler 3: Cheese: 41. Produce Walk in Refrig.: Ham 41, Cole Slaw: 41, Diced Ham: 38. Main Walk in Refrig: Steak, raw: 41, Shrimp: 41, Mashed Potatoes
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken Strips and Pasta Salad observed cold holding at improper temperature on the self-serve salad display buffet.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the food prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/11/2014 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Cold Holding: Deli Low Boy Reach in Refrig: Roast Beef: 41, Buffet: Diced Hard Boiled Eggs: 37, Feta Cheese: 41, Chicken, Cooked: 37, Cut Melon
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the plastic deflector inside the ice machine has an accumulation of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open, lids do not fully close creating a gap for entrance of vectors.
Correction: Cover all waste containers when not in continuous use. Call waste disposal company to change out the dumpster with one with lids that are tight-fitting. .
- Physical Facilities in Good Repair
Observation: Light fixtures in the dish room are not maintained in good repair: light shields observed cracked or broken.
Correction: Replace the damaged light shields. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor through out the facility, especially under and behind equipment and at floor/wall junctures, and ceiling in dish room has an accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/10/2014 | Routine | |
Food Temperatures, Continued: (Degrees F.) Cold Holding
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken pot pie mix, sliced pork in the display hotbox, and chicken in the chicken hot box observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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11/20/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F.): Cold Holding: Salad Prep Reach in Refrig. Tomatoes: 40, Deli Low Boy Reach in Refrig: Cheese: 40, Buffet: Tuna Salad: 41, Seafood Salad: 44, Blue Cheese Dressing: 44: Walk in Refrig: Cooked Beef: 39, Shredded Cheese: 36, Pork Loin, Raw: 36, Produce Walk in Refrig: Hard-boiled Eggs: 38, Ham, Whole: 40, Bakery Reach in Refrig: Milk: 41, Catering Reach in Refrig: Fried Chicken: 39, Raw Cooler: Chicken: 39.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hard-Boiled Eggs, Seafood Salad and Blue Cheese observed cold holding at improper temperature on the buffet unit.
Correction: Adjust the thermostat to ensure cold food storage is maintained cold at 41°F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the Bakery.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/22/2013 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Hot Holding: Hot Display Case: Pizza: 136, Soup Urn: Crab Soup: 165, Chili: 155, Henny Penny Hot Box: Chicken: 144, Cold Holding: Salad Display Reach in Refrig: Shrimp Salad: 36, Crab Cake: 38, Kitchen/Deli Walk in Refrig: Pasta Salad: 41, Pork, Raw: 36, Produce Walk in Refrig
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried Chicken in the glass hot box observed hot holding at improper temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and salad dressing observed cold holding at improper temperature in the sandwich reach in refrigerator (sushi side).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/15/2013 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding Buffet
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried Chicken hot holding at improper temperature in the chicken box.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine (Pot Machine) was below the minimum allowable level of 180ºF. The thermometer read 160ºF>.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris: -
- Rolling Cart in the Pot Washing Room.
- Shroud of the table mixer.
- Exterior surfaces of the bulk flour containers in the Chicken/Catering Room.
- Plastic lip inside the ice machine in the Pot Washing Room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster lids observed open.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Light shield for fluorescent light fixture in the Pot Room is not maintained in good repair
Correction: Replace broken light shield. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility, especially under and behind equipment and at floor/wall junctures have an accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/08/2013 | Routine | |
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