- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw steaks and hamburgers stored over seafood ie: salmon.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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11/09/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/10/2013 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed cold foods holding at improper temperature in the sandwich prep. unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/01/2013 | Routine | |
These good conditions are practices are noted: food handlers are washing their hands
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An uncovered drink is placed on a prep table next to a pan of meat.
Correction: Employee drinks should be covered, with a straw inserted. Store employee drink cups in a manner to prevent contamination of: the employee's hands
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk and other open PHF in the 1-door Beverage Air unit are at improper cold holding temperatures.
Correction: Quickly chill the foods to 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa (in a pan stored on ice water) is at an improper cold holding temperature.
Correction: Quickly chill the foods to 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All of the potentially hazard foods (PHF) on and in the Beverage Air make table are at improper cold holding temperatures.
Correction: Quickly chill the foods to 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: None of the foods prepared yesterday morning are date marked.
Correction: All ready-to-eat (RTE) potentially hazardous foods (PHF) must be dated when opened or made if the food is kept more than 24 hours. Food must be used or discarded in 7 days (counting the day prepared as Day 1) or less. Store the food at 41°F or below and serve or discard by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits bacterial growth.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: None of the wet wiping cloths are stored in a sanitizer solution between uses.
Correction:
Store wet wiping cloths in sanitizer solution between uses. Sanitizer solution was mixed up, tested, and cloths were placed in it.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Cans of Raid and Hot Shot are stored in a container with cleaning supplies
Correction: Only pesticides which are labelled for use in a food preparation area may be used, and they must be separated from cleaning supplies. Follow all instructions, which may include application only by certified Pest Control Operators (PCO). Misuse of pesticides may result in contamination of food and food contact surfaces. The chef discarded the pesticide cans.
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10/16/2013 | Risk Factor | |
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