Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The sanitizer spray bottle was adequate. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible. Note: Excellent hand-washing was observed during inspection by all staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic & oil mixture, butter & cheeses were found cold holding at improper temperatures.
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.
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12/17/2015 | Routine | |
Good handwashing practices. Good cooling methods. Items in the salad prep table had ice bags on top to prevent TCS foods to go above 41 F. A new salad prep table has been ordered, in order to avoid the use of ice bags during periods of rush time(lunch).
No violation noted during this evaluation. | 08/25/2015 | Routine | |
Clean and organized facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic & oil, provolone cheese slices, and butter cold holding at improper temperatures. Oil/garlic blend for bread must also be kept refrigerated.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/09/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Cooling Methods (corrected on site)
Observation: Spinach dip cooling in walk-in cooler was covered in shrink wrap at the time of inspection.
Correction: REMOVED FOR COOLING. Ensure TCS foods have fully cooled to below 41 degrees prior to wrapping and/or covering for cold-holding to prevent potential bacterial growth.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers and spray bottle of chlorine sanitizer were not labeled with the common name at the time of inspection.
Correction: LABELED. Ensure all working containers and spray bottles of toxic chemicals are labeled with the common name to prevent potential misuse.
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10/24/2014 | Routine | |
NOTES:
* Observed very good hand-washing and hand hygiene practices with cooking and wait staff.
* Violations corrected at the time of inspection at PIC's digression.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Chlorine sanitizer in 3-vat sink was observed with no chlorine concentration at the time of inspection.
Correction: Chlorine concentration was adjusted at the time of inspection by food employee. Monitor sanitizer concentrations to ensure safe & adquate portions to eliminate potential bacterial growth and potential cross-contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Partial cooked chicken wings cold-holding at 47 degrees inside the Sandwich MUT at the time of inspection.
Correction: Chicken wings were placed on ice bath at the time of inspection. Monitor cold-holding practices to ensure internal food temperatures of 41 degrees or less.
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07/01/2014 | Routine | |
Additional food temps: pepperoni 39
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some TCS foods in production make up cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/07/2014 | Routine | |
Additional Food Temperatures:
Milk- 37, Raw Chicken, EGG, Clams, & Beef- 37-38
NOTES:
* Verified employee health policy, food stem thermometers, sanitizer concentrations, and test kit.
* All non-critical violations must be corrected within 30 days.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the WIC.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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10/17/2013 | Routine | |
Additional Food Temperatures:
Milk(CH)- 37, Cooked Sausage(CH)- 39.
NOTES:
* All non-critical violations must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) located on the cook-line were not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice dispenser was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice dispenser at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/04/2013 | Routine | |
Additional Food Temperatures:
Raw Shell Eggs(CH)- 37, Tomato Sauce(CH)- 40.
NOTES:
* Violation corrected at the time of inspection.
* Verified food thermometer, sanitizer concentration, sanitizer test kit, and employee health policy.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dish machine is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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02/15/2013 | Routine | |
Clean and well maintained facility.
Consumer advisory is on the menu.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced meats in the Make-up refrigeration after being opened during lunch time cold holding at improper temperatures. Operator relocated food items to bring the temperature down to 41 F or below.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/17/2010 | Routine | |
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