Inspection for permit renewal.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures:
-Sliced tomatoes, cheese (deli-prep #1)
-Caesar dressing, butter (sitting out)
-Cole slaw, pasta sauce (deli-prep #2)
-Tartar sauce, sofrito (ice)
Correction: Put ice underneath food containers in deli-top refrigerator when busy and keep lids closed as much as possible. Put more ice in ice baths and ensure it is filled to the highest part of the food. Butter was placed on a time as a public health control plan.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Light Bulbs Protective Shielding
Observation: Light bulbs in storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/21/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food observed cold holding at improper temperatures:
-Mac & cheese, shrimp, butter, salsa (glass reach in cooler)
-Rice, chicken, meat loaf, vegetables (sliding door reach in cooler)
Correction: Thermostats were adjusted in both units to maintain food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine was observed soiled with mold-like substance.
Correction: Clean the ice machine as often as necessary.
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12/03/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed grilled chicken, cheese, blue cheese dressing, and honey mustard cold holding at improper temperatures in the prep table and the small refrigerator.
Correction: Adjust temperatures of both units to properly cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/03/2015 | Risk Factor | |
- Records - Creation and Retention (corrected on site)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, shredded cheese, and other TCS foods observed cold holding at improper temperatures (unit was turned off)
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC turned unit back on.
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01/22/2015 | Routine | |
| No violation noted during this evaluation. | 05/21/2014 | Routine | |
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the Ice machine has accumulations of mold or mold like
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/13/2014 | Routine | |
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