No critical violations noted. Permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a leak underneath the 3 compartment sink.
Correction: Repair the leak.
- Lighting, Intensity
Observation: Observed 5.5 foot candles of lighting in the walk-in vault
Correction: should have a minimum of 10 foot candles of lighting.
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12/28/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Observed a plate in the prep area handsink. This sink is for handwashing only/must be accessible at all times.
Correction: Remove the plate.
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10/29/2015 | Risk Factor | |
No critical violations noted.
No violation noted during this evaluation. | 08/03/2015 | Risk Factor | |
No critical violations noted.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sing at the rear handwashing sink adjacent to the 3 compartment sink.
Correction: Supply a sign.
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05/04/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee wipe his nose with gloved hands.
Correction: After blowing your nose, take off the gloves, wash hands and put on a new pair of gloves. Refrain from blowing/wiping nose when preparing foods/touching equipment. Owner washed his hands.
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02/19/2015 | Risk Factor | |
No critical violations noted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed the interior of the service area microwave to be dirty. Observed the handle of the service area microwave is soiled with dried encrusted food debris.
Correction: Clean the inside of the microwave oven. Clean the handle.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the walk-in flooring/mat are soiled with food debris.
Correction: Clean the floor.
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11/07/2014 | Routine | |
Follow up to check on temperature of small make table. Tuna was 39.9 F. Continue to monitor. Discussed calibrating metal stemmed thermometer. You need to calibrate yours, it was reading 34/35 F.
No violation noted during this evaluation. | 08/21/2014 | Other | |
Small make table had marginal temperatures. Tuna at 41.7. Air temp in lower part was 46 F. PIC moved thermostat to a colder setting. Check back later to see if the adjustment is correct. Raw chicken is no longer prepped in facility. Consider more lighting in walk in and walk in floor is in poor condition. Continue to remove equipment in back work room that is no longer needed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed bulk deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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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08/14/2014 | Risk Factor | |
Norovirus discussed: contamination, prevention and clean up. Please share information with staff. Owner wants info on employee health.
No violation noted during this evaluation. | 04/10/2014 | Training | |
Don't forget to date mark TCS (time temperature control for safety) desserts upon delivery. Find a system that works for you. Permit issued.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The tomato bisque soup found at 118 F inside serving crock. PIC stated it was placed on unit at 8 AM. Two hours was exceeded.
Correction: PIC discarded since soup was not reheated to 165 F within two hours.
- Nonfood Contact Surfaces
Observation: Bare wood found under drain pipes to handsink in catering area. Cardboard/duct tape beside cookie oven is not cleanable.
Correction: Seal wood for cleanability. Remove cardboard/duct tape.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following items were found dirty: catering area handsink cabinet, area under and beside fryer, cabinet beside fryer station, area beside cookie oven.
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the back is being used for purposes other than washing hands. (Dirty container being soaked)
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas found dirty: floor corner by fryer station, floor and wall by soda bag-in-a-box.
Correction: Clean.
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01/06/2014 | Routine | |
100 ppm at 3-c Sink Other observations: Interior lid to chest freezer is in poor repair. Discussed using a spray bottle of sanitizer to spray down slicer after washing and rinsing. Clean faucet at front handsink. Discussed not overfilling containers in make table to ensure 41 F. Protect clear plastic single service containers. Don't forget to date meatballs found in walk in.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Portioned pepperoni, salami, provolone found on ledge inside make table at 65 F. 2. Cut tomatoes found nested on top of mushrooms at 54 F.
Correction: 1. PIC discarded. 2. Tomatoes were relocated to inside lower unit.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has pink slime.
Correction: Clean and sanitize.
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09/18/2013 | Risk Factor | |
Don't forget to date hot dogs. Leak under 3 compartment sink. Repair. Back handsink does not have soap and drain has debris in it. Clear up.
- Critical: Cooling* (corrected on site)
Observation: Tuna salad at 58 degrees. This was made today and placed in make table.
Correction: Cooling of product must occur within 4 hours (to 41 degrees). Using a sandwich unit is not conducive to quick cooling. I recommend you prechill cans of tuna. Tuna was pulled and placed in a shallow pan in walk-in. Prechill mayonnaise as well.
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05/29/2013 | Risk Factor | |
Note: walk-in shelves and fan grill need a good cleaning. Cooling handout given to owner. It is important to verify all of your cooling processes.
- Gloves - Use Limitation (corrected on site)
Observation: Observed the handling of raw steak and cooked steak with the same gloves.
Correction: This was discussed with worker. Remove steaks from grill with utensil only.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili found at 116 degrees on crock pot unit. It appears that this will not reheat to 165 degrees within 2 hours.
Correction: Owner removed a portion of the product and then reheated to 165 degrees in microwave. Use your thermometer to verify reheating techniques.
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02/15/2013 | Risk Factor | |
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