Recommended placing sour cream and butter packets on ice, in stainless pans. May want to have display unit set between 30-35 F, to help with the temperature of the product.
Work order in, for area underneath the steam table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter packets and sour cream in the open display cold holding at improper temperatures. Product was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Four small cartons of unopened milk were dated 03/22/2016. Milk was voluntarily discarded.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
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03/23/2016 | Routine | |
The operator provided metal probe thermometers, quat. test strips and an Employee Health policy, during today's inspection.
Note: No food processing was observed at the beginning of the inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface under the front service steamtable/hot holding unit was observed damaged/warped (not corrosion resistant, nonabsorbent, and/or smooth).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The high temperature Hobart dishmachine was observed with an error message when operated ( adequate sanitization of equipment and utensils was achieved at this time ).
Correction: Repair the Hobart high temperature dishmachine 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 the Hobart high temperature dishmachine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the front service sandwich maketable unit was observed heavily scratched and stained.
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 unisex restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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11/18/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice cream scoop stored near hand washing sink.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No sanitizer found in the solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Correction:
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food on the bottom of True reach-in cooler and potato salad in the front display cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small CocaCola unit.
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.
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06/24/2015 | Routine | |
NOTES:
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: 2DR True Refrigerator observed with an ambient air temperature of 47 degrees at the time of inspection.
Correction: DISCONTINUE THE USE OF THE 2DR TRUE REFRIGERATOR. Ensure cold-holding equipment is capable of maintiaining TCS foods with an internal food temperature of 41 degrees or less to prevent potential bacterial growth.
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01/26/2015 | Routine | |
NOTES:
* No observed violations at the time of inspection.
No violation noted during this evaluation. | 08/25/2014 | Routine | |
Critical violation was corrected during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed boiled eggs in the refrigeration unit was not properly dated for disposition after opening. Eggs were marked with 11 days holding time.
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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04/30/2014 | Routine | |
Both violations have been corrected during inspection.
Sanitizing solution tested at 300 ppm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Sliced undercooked roast beef is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned potato and macaroni salad, and milk cold holding at improper temperatures in the open display cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich unit 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.
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01/28/2014 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 10/28/2013 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violation must be corrected within 30 days.
Clean and well organized facility.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand washing sink in the back room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/24/2013 | Routine | |
All violations have been corrected during inspection.
Reviewed employee health policy with PIC and employee.
sanitizer solution tested correctly at 200 ppm quaternary ammonium sanitizer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Roast beef cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats and hot dogs 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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02/22/2013 | Routine | |
No violations noted at time of inspection.
No violation noted during this evaluation. | 02/01/2012 | Routine | |
No violations at time of inspection today.
No violation noted during this evaluation. | 02/07/2011 | Routine | |
No violations noted at time of inspection.
Reviewed rearranging refrigerator content to prevent overcrowding and improve air circulation. This is the probable cause for a few food temperatures today that were above 41 degrees F.
Quaternary sanitizer in use tested within the manufactures acceptable range.
Food testing thermometers on hand. Suggested taking daily sample food temperatures for verification of safe holding practices.
Left a flyer with information on the next ServSafe class in February 2011.
No violation noted during this evaluation. | 11/09/2010 | Routine | |
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