Maintain the corrected items as corrected. Reviewed definition of PHF/TCS food with PIC.
Open drink container at food prep station and standing water on floor at 3 vat sink - both items were corrected during inspection.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels provided at the kitchen hand sink.
Correction: Provide paper towels at each hand sink at all times.
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02/11/2015 | Follow-up | |
Site visit made due to rescheduled follow up inspection. Sign posted on door stating that facility is not open today. Photo taken of sign.
No violation noted during this evaluation. | 02/04/2015 | Other | |
Site visit made due to scheduled follow-up inspection. Sign posted stating that facility is not open.
No violation noted during this evaluation. | 02/03/2015 | Other | |
- Critical: Demonstration of Knowledge*
Observation: When asked, the Person in Charge was not able to state the correct temperatures for cold holding, cook of hamburger or chicken.
Correction: Obtain training on food safety.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Uncovered/unwrapped foods.
Correction: Store foods in wrappings or containers.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored above fresh produce. Hamburger stored above steak.
Correction: Store raw animal food below ready to eat food. Store raw animal food with higher cook temperatures below raw animal food with lower cook temperatures.
- Critical: Cooling*
Observation: Improper cooling - rice.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date mark the crepes (12/13, 12/20) and marinara (12/16) should have been previously discarded.
Correction: Promptly discard food after 7 days.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Wares cycled through the dish machine are not being sanitized - there is no soap or sanitizer hooked up to the machine.
Correction: Sanitize all food contact surfaces before use after cleaning. Locate/obtain soap/sanitizer and repair as needed. Note: PIC was able to locate soap and sanitizer but did not hook them up correctly. Have machine serviced to operate in accordance with the data plate.
- Hand Drying Provision (corrected on site)
Observation: No paper towels provided at the kitchen hand sink.
Correction: Provide paper towels at each handsink at all times.
- Critical: First Aid Supplies, Storage (corrected on site)
Observation: Eye drops stored above active food prep area.
Correction: Store medicine in a first aid kit or container.
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12/29/2014 | Routine | |
Correct the critical items within 10 days, the noncritical items within 90 days.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink container on a work surface.
Correction: Instruct employees to drink only from closed container such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Shellstock tags are retained for 60 days. The date of last sale or service is not recorded on the tags.
Correction: Retain shellstock tags for 90 days from the date of last sale or service as recorded on the tag.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The consumer advisory is not present and/or intact on all menus on which raw or undercooked animal foods are offered (dinner, promo, brunch).
Correction: Fully cook these foods or correctly post the consumer advisory.
- Warewashing Machines, Sanitizer Level Indicator
Observation: Soap is not automatically dispensed when the dish machine is operated.
Correction: Obtain the correct detergent and automatically feed - do not hand feed the dish machine.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: There is no alarm to alert staff when sanitizer is not delivered.
Correction: Install a sanitizer alarm.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wares cycled through the dish machine are not being sanitized.
Correction: Discontinue use of the dish machine until it is providing 50-100 ppm chlorine for sanitizing.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Utensils are stored in the hand sink, preventing access for hand washing.
Correction: Remove the items blocking the sink and maintain access at all times.
- Indoor Areas - Surface Characteristics
Observation: There are leaks or evidence of recent leaks in two spots in the kitchen ceiling.
Correction: Repair the roof and/or ceiling as needed.
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03/27/2013 | Routine | |
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