Observed temperature indicating tape with a complete color change.
No violation noted during this evaluation. | 10/27/2015 | Follow-up | |
Food suppliers include Keany Produce, Sysco, Chef Warehouse, Profish, Tropical and Pet Dairy. Proteins are received mostly raw. Discussed cooling methods. Employee health policy same as other locations
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sausage gravy at the grill and vegetable filled somosas hot holding at improper temperatures
Correction: observed sausage gravy at 126 F in the steam well and the somosas at 125 F in the hot hold unit. PIC stated these were both prepared within the last 4 hours.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed the pressure gauge for the high temperature warewash machine was above 25 PSI
Correction: observed at 35 PSI during sanitizing rinse. Sanitizing indicator tape observed with complete color change.
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10/14/2015 | Routine | |
Temperature logs observed for food and equipment. All hot breakfast discarded at end of service. Reminder to use < 110 degree water in pot soak. Good use of handwashing and glove use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is may not be operating correctly. (172 degrees observed but dish tape showed > 180)
Correction: Repair measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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10/28/2014 | Routine | |
Reviewed Employee Health.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ground beef.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Cooked Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Taco Unit.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors of Traulsen and behind 3 vat sink noted in need of cleaning.
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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11/19/2013 | Routine | |
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