Facility was clean, well organized and in good repair. Discussed with PIC and staff employee health risk and reporting. Observed staff washing hands and utilizing correct glove use. Discussed with PIC labelling requirements for locally produced sandwiches offered for sale in self serve cooler
No violation noted during this evaluation. | 05/22/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chorizo, cheese, tuna salad and ham cold holding at improper temperatures
Correction: Chorizo and cheese relocated to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Tuna salad and ham voluntarily discarded manager stated any food out for more than four hours in the prep top will be discarded and any food that is out of temperature less than four hours will be relocated to a refrigerator that is capable of maintaining food at 41 degrees or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for coffee creamers, the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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02/11/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Curry Chicken salad sandwich was cold holding at improper temperatures. Ham and Swiss Croissant, Spinach and Feta pastry and Strawberry and Cheese Croissant stored in Pastry case at improper temperatures.
Correction: (Corrected during inspection) Curry chicken salad sandwich and other sandwiches that were pressed were relocated to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Spinach and Feta pastry and Stawberry and Cheese Croissant stored in Pastry case were discarded.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/05/2013 | Follow-up | |
Proper cooling methods for hot sandwiches have been established. Cold holding sandwiches were at correct temperatures in grab and go refrigerator. Manager kept temperature logs to ensure correct temperatures.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Grime on ice shield was touching ice.
Correction: Clean grime off ice shield
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/05/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Curry Chicken salad sandwich was cold holding at improper temperatures. Ham and Swiss Croissant, Spinach and Feta pastry and Strawberry and Cheese Croissant stored in Pastry case at improper temperatures.
Correction: (Corrected during inspection) Curry chicken salad sandwich and other sandwiches that were pressed were relocated to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Spinach and Feta pastry and Stawberry and Cheese Croissant stored in Pastry case were discarded.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/01/2013 | Routine | |
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