- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine, ice gaurd needs to be cleaned.
Correction: Clean the surface at a frequency necessary to preclude grime.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
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08/07/2015 | Routine | |
- Critical: Plumbing System Maintained in Good Repair
Observation: Sink in back of kitchen is not working properly..
Correction: Repair sink in the back of kitchen.
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10/22/2014 | 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with ready-to-eat foods.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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04/09/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad, tomatoes, potatoe salad on salad bar cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager agreed be on time as a public health control until the salad bar has cooled to 41 degrees or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the back kitchen are 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
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01/22/2014 | Routine | |
Temperature and sanitary controls in place.
Chlorine sanitizer in dish machine tested at an acceptable residual concentration of 50 ppm.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the wet towel is not corrosion resistant, nonabsorbent, and/or smooth. Observed wet bar towel used as anchor for cutting board.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the pizza prep unit is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Drinking glasses were found stacked while wet after cleaning and chemical sanitization. Observed blue plastic drinking glasses stacked while wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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08/14/2013 | Routine | |
Food and equipment temperatures observed to be within appropriate ranges.
Chlorine sanitizer in dish machine tested at an acceptable concentration of 50 ppm.
Leaving date marking information.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over fresh product in walk in refrigerator.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) salads in the refrigeration unit is not properly dated for disposition. Observed container of pasta salad without appropriate date marking.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) deli meat in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. Observed deli meat repackaged in serving portions without appropriate date marking.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the sandwich prep 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.
- Equipment and Utensils, Air-Drying Required
Observation: Glasses were found stacked while wet after cleaning and chemical sanitization. Observed blue plastic drink glasses stacked while wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/01/2013 | Routine | |
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