- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pulled pork, sausages, blue cheese, and basil cream in large deli-top refrigerator cold holding at improper temperatures. Butter also at improper temperature (sitting out).
Correction: Adjust thermostat in large deli-top refrigerator. Use ice until adjusted. Maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria. Butter was placed on a time as a public health control plan.
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03/07/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chicken salad, meatloaf, chicken, and blue cheese cold holding at improper temperatures in prep table. The unit was accidentally turned off. All food was prepared earlier today. Butter was also observed sitting on the counter and under no form of temperature control.
Correction: Ice down all TCS food and turn on the prep table. Refrigerate butter. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The following prepared ready-to-eat (RTE) food in the walk in cooler were not discarded 7 days after preparation: pork belly (10/25/15), jambalaya (10/29/15), salsa verde (10/26/15), veggie squash (10/24/15), sausage (10/29/15), truffle aioli (10/30/15), and dressing (10/27/15).
Correction: Discard all TCS food that was prepared more than 7 days ago. 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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11/09/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chicken salad, corn salsa, sliced tomatoes, sliced turkey, mayonnaise, mashed potatoes, black beans, and chicken cold holding at improper temperatures in the prep table and the walk in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Keep prep table lid closed as much as possible to maintain proper temperatures. Also repair door to walk in cooler and adjust temperatures of both units.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Inadequate date marking system for prepared ready-to-eat (RTE) food in the refrigeration units.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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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06/22/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee was observed 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)
Observation: Observed mayonnaise, deli turkey, sliced cheese, and deli roast beef cold holding at improper temperatures in the prep table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep table is 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies restroom.
- Toilet Rooms - Enclosed
Observation: Restroom doors (men and women) are not provided with self-closing doors
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Employee Accommodations, Designated Areas
Observation: Observed employee's personal items stored on top of food and equipment in the dry storage area.
Correction: Personal items should not come in contact or contaminate food, equipment, utensils, linens, and single-service/single-use articles. Designate an area in facility for personal items only.
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01/21/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: Observed accumulation of grime on the bottom compartment of the fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination (straws and stirrers).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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03/27/2014 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination (straws and stirrers).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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10/30/2013 | Routine | |
Facility has not open.
No violation noted during this evaluation. | 07/26/2013 | Other | |
Facility has not open.
No violation noted during this evaluation. | 04/16/2013 | Other | |
| No violation noted during this evaluation. | 02/14/2013 | Pre-Opening | |
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