Reviewed employee policy today.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cold salads, deli meats, and deviled eggs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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. Operator agreed to have staff date mark products during the inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the stoves and tables down stairs has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/16/2016 | Routine | |
| No violation noted during this evaluation. | 08/18/2015 | Risk Factor | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and the outside of the equipment in the down stairs kitchen area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/21/2015 | Routine | |
Discussed employee health policy with staff.
No violation noted during this evaluation. | 12/16/2014 | Risk Factor | |
Operator has started heating up the soups before place in the hot wells. Owner has replaced two refrigeration units. Discussed employee health policy during the inspection.
No violation noted during this evaluation. | 08/20/2014 | Risk Factor | |
Discussed verifying that the reheat for the soup gets to 135 in two hours and the soup cooled from the previous day gets to 165 in two hours.
- Equipment - Good Repair and Proper Adjustment
Observation: The door on the preperation was observed in a state of disrepair and damaged. Staff unable to use the refrigerator door because it keeps coming off.
Correction: Repair the door to the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the down stairs kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace the burnt out bulbs down stairs.
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04/09/2014 | Routine | |
Discussed reheating procedures with the operator.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the milk shake blender used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the blender no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator washed rinsed and saintized the blender during the inspection.
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12/10/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods holding in the display box cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The box had frozen up the operator relocated the food during the inspection. Verify temperatures daily of all refrigeration and food temperatures of the refrigeration.
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08/07/2013 | Risk Factor | |
Employee health is in place.
Owner has put a new surface on the floor downstairs and painted the kitchen.
All risk factors viewed in compliance.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop down in the ice at the ice machine.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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04/23/2013 | Routine | |
All equipment temperatures viewed in compliance.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Soup cold holding at improper temperatures Soup holding out at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Soup was relocated to refrigeration unit. Facility switches out soup in the steam well with other soups once they get to temperature. Requested the facility hold one of the soups in the refigeration and heat it to order in the microwave operator agreed.
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01/16/2013 | Risk Factor | |
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