No violations, permit issued.
No violation noted during this evaluation. | 03/29/2016 | Routine | |
All critical violations were corrected.
- Critical: Cooling* (corrected on site)
Observation: Clam chowder noted not being adequately cooled to prevent the growth of harmful bacteria. Inside large containers at 115°F in WI Cooler.
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.
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08/13/2015 | Risk Factor | |
No issues with cooling or cold holding today
No violation noted during this evaluation. | 04/24/2015 | Risk Factor Intervention | |
All violaitons were corrected today. Permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mussels cold holding at improper temperatures, at 70°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of different cleaner spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The bleach in the sanitizer buckets are not being used in accordance with law or the manufacturer's use directions. (at over 200 ppm)
Correction: The sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. (between 50-100 ppm)
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03/30/2015 | Routine | |
All violations were corrected.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Prime rib hot holding at improper temperatures.( at 120-127°F)
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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01/28/2015 | Risk Factor | |
Call me when dish machine is fixed, and when pest control is been out.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes and plates. Dish machine not properly sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Get dish machine fixed and manually sanitize plates in 3-c sink.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Ants found in bakery section.
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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03/14/2014 | Routine | |
No critical violations today.
No violation noted during this evaluation. | 10/30/2013 | Risk Factor | |
Great work on food safety.
No violation noted during this evaluation. | 07/23/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw fish above ready to eat fish
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp (61F), potato salad (47F), and cole slaw (43F) cold holding at improper temperatures on buffet line. Food was replaced with items in the refrigerator
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in serve area and back of kitchen
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine bleach, in sanitizer buckets are being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/05/2013 | Routine | |
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