- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sour cream in the refrigerator, the food should have been discarded over a month ago..
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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09/09/2015 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sour cream in the refrigerator, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Top exterior surface of the ice machine.
- Basins of the 2-compartment sink
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
Observation: Floor under the automatic dishwasher in the kitchen has an accumulation of grime and 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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03/11/2015 | Routine | |
| No violation noted during this evaluation. | 09/02/2014 | Risk Factor | |
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment has an accumulation of grime and/or debris:
- Shelf above the stove.
- Top surface of Turbo Air reach in refrigerator.
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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03/11/2014 | Routine | |
| No violation noted during this evaluation. | 09/24/2013 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Interior surfaces of toaster oven.
- Interior surfaces of the utensil drawers on the south side of the kitchen (4).
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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03/18/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of debris and/or grime.
- Top exterior surface of automatic dishwasher
- Top exterior surface of reach in freezer and refrigerator.
- Track of the ice machine door.
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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02/17/2012 | Routine | |
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