Employees discarded foods that were out of temperature. Ref unit has part ordered and only enough food that can be used in one hour is to be stored in top of unit. No foods can be stored in bottom of unit. The cooks have been instructed as what to do and management will see that it is done.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Also foods that were out of temperature were discarded.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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08/13/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in food prep ref cold holding at improper temperatures. Foods at 46 to 50 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food at proper temperatures moved to another unit and food that was at temperatures was discarded by the employees.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the knife is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. ( Knife handle broken and wrapped with masking tape.)
Correction: Replace the knife to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Knife discarded.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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08/10/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The tomato sauce not reheated to 165F before service began to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours or before service.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the three compartment sink area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/14/2015 | Routine | |
| No violation noted during this evaluation. | 06/25/2014 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Emplyees observed handling ready-to-eat (RTE) food with their bare hands. Cook sliced tomato without gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Two door cold holding at improper temperatures. Ground beef 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the cook line is being used for purposes other than washing hands. Use to fill water container.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the three compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the cook line.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/16/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Garlic and oil noted not being adequately cooled to prevent the growth of harmful bacteria. Made yesterday and put into bottom of prep unit and at 10:30 PM it's temp was 86 degrees F. Manager corrected violation. Cooling procedure information supplied.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not supplied.
Correction: Get ans use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/30/2013 | Routine | |
Training associated with Health Department EHS Standardization.
No violation noted during this evaluation. | 02/28/2012 | Training | |
Foodservice permit issued.
No violation noted during this evaluation. | 12/12/2011 | Routine | |
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