Critical violation must be corrected within 10 days, non-critical violation must be corrected within 30 days.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (milk, half/half).
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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03/07/2016 | Routine | |
All non-critical violations must be corrected within 30 days.
SERVSAFE application provided along with discussions of new ServSafe requirements.
- Equipment - Good Repair and Proper Adjustment
Observation: Faucet to 3 VAT sink was observed in a state of disrepair and damaged.
Correction: Repair the faucet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located around hand sink/water heater and under reach-in freezer does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Also wall paint is chipping around 3 VAT sink area.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities in Good Repair
Observation: Kitchen cabinet doors are broken / not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/08/2015 | Routine | |
Stage only samples not for sale in display refrigerator unless ambient air temperature is lowered.
No violation noted during this evaluation. | 02/18/2015 | Routine | |
Temperature of TCS foods is adequately maintained.
No violation noted during this evaluation. | 08/29/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold cut sandwiches cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Display refrigerator is incapable of safely cold holding TCS foods. Ambient air temperature noted at 46 degrees F. Cease storage of TCS foods therein until rectified.
Correction: Adjust, repair or replace the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy, registers 35-36 degrees in ice water (should be 32 F)
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the service counter
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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08/19/2014 | Routine | |
Provided FDA form 1-B to manager. All staff should be familiar with the five major foodborne illnesses and the symptoms associated with these illnesses.
Recommended a routine cleaning schedule for cafe.
Sanitizer should be changed every four hours or once water is soiled. Sanitizer should not be above 400 ppm. Follow instructions on proper dilution of sanitizer.
Under counter reach-in currently not in use. If cooler cannot be repaired, remove unit from facility.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk & half/half cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the victory reach-in cooler.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Cabinets in need of being replaced. Water damage observed under hand sink and by the ice machine.
Correction: Repair cabinets to allow for proper cleaning.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Missing tiles observed in several areas.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quaternary ammonium observed above 400 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/14/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Cups being used to dispense topping for coffee drinks. Use only a scoop with a handle to prevent bare hand contact.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Non-Food Contact Surfaces
Observation: Shelving in cabinet next to small reach-in and drain under small reach-in in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering under the small reach-in is not smooth and easily cleanable. Replace tiling.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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08/15/2013 | Routine | |
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