This visit was made to conduct a routine inspection.
No violation noted during this evaluation. | 12/22/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the sliced cheese, half 'n half, and tzatziki (Superior reach-in refrigerator). The TCFS were moved to a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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06/09/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sliced cheese. The sliced cheese was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. (rear prep area)
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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02/06/2015 | Routine | |
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the employee's bottled soda is not located to protect food, from contamination. Beverage was relocated during the inspection.
Correction: Relocate employee's beverage to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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09/29/2014 | Routine | |
| No violation noted during this evaluation. | 05/30/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/29/2014 | Risk Factor | |
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety:no date mark on prepackaged produc held longer than 24 hours. (hummus)
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Physical Facilities Good Repair
Observation: Insufficient flow of hot water at the handsink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/26/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Ensure that the correct strength of sanitizer is used at the three compartment sink. Bleach that is too strong can cause odors and potential chemical contamination of food.
2. Temperatures taken today were found to be correct.
3. The CFM was very knowledgeable with regards to employee health matters.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: During busy service periods, salad filled pitta was observed at ambient temperatures. Whilst the procedure described was satisfactory, there was no documented record of this. Ensure that the procedure is recorded.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Bleach being used to sanitized utensils at the three compartment sink was observed at 200+ppm.
Correction: Utilize only bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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05/20/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation.
No violations were noted at the time of the inspection. The manager was knowledgeable on Employee Health issues, and food temperatures taken were observed to be correct.
No violation noted during this evaluation. | 01/09/2013 | Risk Factor | |
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