No food prep to observe. No violations issued. Good Job! Observed good food storage off the floor!
No violation noted during this evaluation. | 03/31/2016 | Routine | |
PIC is using time as a public health control for salad bar items.
No violation noted during this evaluation. | 12/04/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items on the cold are are holding above 41°F.
Correction: Begin time control. Continue time control or repair/replace the cooler to restore 41°F or below.
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11/20/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Back door doesn't close completely. Please have repaired by next inspection.)
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Wiping cloth (chlorine) sanitizer is greater than 200ppm.
Correction: Reduce strength to 50-100ppm. Do not add soap.
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04/01/2015 | Routine | |
No evidence of roaches observed. Pest control report indicates recent inspection 2/10/15. Roach activity not indicated on report. No violation issued in relation to complaint.
No violation noted during this evaluation. | 04/01/2015 | Complaint | |
Inspection due to complaint. Details of complaint discussed. No violations issued.
No violation noted during this evaluation. | 11/04/2014 | Complaint | |
Correct 3-vat sink set-up: wash (soapy water), rinse (free flowing water), sanitize (bleach water), air dry
Wait to set-up the salad bar until the unit is working properly (41°F or below). Keep contents below the flood rim to maintain proper cold holding temperatures.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (sandwiches)
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* (corrected on site) (repeated violation)
Observation: Food is not cold holding properly in the salad bar. (Operator began time control. Items will be discarded at 2PM.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria or begin time control. (see 850 for detailed instructions)
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10/16/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salad bar items cold holding at improper temperature.
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*
Observation: The prepared/commercially processed ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation or when the original container is opened 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The 3-vat sink is set-up incorrectly. (Soap and sanitizer is mixed.)
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. (Wash, rinse, sanitize, air-dry.)
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10/08/2014 | Routine | |
- Thawing (corrected on site)
Observation: Observed food thawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized. (Soap and sanitizer are mixed together.).
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. (Wash, rinse, sanitize in that order.)
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02/28/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Squeeze container of water and oil are not labeled on the line.
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.
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09/09/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Hot water was turned off at the handsink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/27/2013 | Routine | |
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