Documentation of time used as a public health control available dating back to 6/12/09. Potentially hazardous foods discarded if temperature greater than 41 degrees Fahrenheit. Temperatures are to be monitored 10 a.m., 2 p.m., 6 p.m. and 10 p.m.
June 08, 2009 (Routine)
Violation: 0820 A 2 - Critical Cheese, sliced tomatoes, chicken, hamburger, sausage, pepperoni and ham in top pizza prep unit cold holding at improper temperatures. 1. Adjust or replace refrigeration unit to cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. OR 2. Use time as a public health control. If time is used as a public health control, time-in/time-out shall be documented daily.
August 25, 2008 (Routine)
Violation: 1320 - Corrected During Inspection There was no temperature measuring device located in the walk-in unit, the Beverage Air unit and the undercounter refrigeration unit. 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.
Time used as a public health control for buffet bar. Food items changed out every 20 minutes. Sanitizer in wiping cloth bucket and in dishmachine monitored and at correct concentration. Thermometer (calibrated) and used for measuring food temperatures.
October 12, 2007 (Routine)
0820 - Critical Ham, turkey, chicken, sliced turkey and steak cold holding at improper temperatures. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
1960 - Dishes were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
3380 - Critical Chlorine Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
PIC has an employee health policy in place. PIC described and performed adequate cooling techniques for potentially hazardous foods. All buffet food items are replaced every 20-30 minutes; however, temperature is also monitored. Sanitizer solution in wiping cloth buckets is changed every 2 hours. Hold times for all foods range from 1-7 days. Thermometers utilized for recording food temperatures.
December 20, 2006 (Routine)
0240 - Repeat Employees observed working in the food service area without proper hair restraints. Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
1800 - The nonfood contact surface of the shelves, countertops and utensil storage container has accumulations of grime and debris. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
2740 - Trash and litter were observed adjacent to the refuse container outside the facility. The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
3220 - Mops not hung up to air dry. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
3240 - Handwashing facilities are unclean and not maintained Keep handwashing facilities clean and maintained to encourage proper handwashing.
July 11, 2006 (Routine)
Violation: 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener Maintain nonfood-contact surfaces of equipment clean.
February 28, 2006 (Routine)
0240 - Employees observed working in the food service area without proper hair restraints. Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, walkin cooler shelves, pizza oven. Clean and sanitize these surfaces for food contact.
1800 - The nonfood contact surface of the food cart has accumulations of grime and debris. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
3190 - Dustless methods are not being used when cleaning the floor Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds