- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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10/05/2015 | Routine | |
Complaint: Expired food, hair net & glove use. Hair nets and gloves were present in the prep area. Food prep area appears clean. Advised operator to educate staff on glove use & hair net use. Monitor foods and discard them when they expire.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) coleslaw and RTE prepared greens were not discarded by the "consume by" date 9/21/14 and 8/23/14 respectively.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by" date marked on the food container. Ensure all prepared RTE food is mark with the name and "consume by" date on the container 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, sold or discarded within 7 calendar days.
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09/25/2014 | Complaint | |
Discussed corrective actions to violations .
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed ham and barbeque in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) coleslaw and the prepared PTE green in the refrigeration unit was not discarded by the "consume by" date of 9/21/14 and 8/23/14, respectively.
Correction: Discard the food at this time and ensure all commercially processed and prepared RTE food is served, sold or discarded by the "consume by" date after opening. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar day.
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09/25/2014 | Risk Factor | |
Complaint: Glove use, hair restraints, cleaning methods/cross contamination, cold holding temperatures. Advised operator that hair restraints must be used during food preparation. No bare-hand contact is allowed with ready-to-eat foods. There must be a barrier between the hands and food. Wiping cloths used for bathroom should not be used in the kitchen for cleaning. Monitor quality and condition of food. Ensure refrigeration holds foods at 41* F or below. Complaint closed.
No violation noted during this evaluation. | 06/17/2014 | Complaint | |
Discussed food preparation and corrections to violations. Permit issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed barbeque, ham, and cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) potatoes and coleslaw in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and "consume by" date on the container 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, sold or discarded within 7 calendar days.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the 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
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04/23/2014 | Routine | |
FOLLOW-UP TO 2/15/13-Critical violations on previous report 2/15/13 have been corrected. Prep unit is holding at 41* F. Advised operator that it may need to be adjusted and monitored to keep foods at or below 41* F. Permit issued.
No violation noted during this evaluation. | 02/27/2013 | Routine | |
Discussed the following with the operator: reheat procedures, food temperatures, and corrective actions to violations. Follow-up will be done in 10 days to ensure refrigeration has been adjusted. Operator must obtain certification in food management within 90 days and all food workers must obtain food handler cards within 90 days. Permit will be issued when critical violations are corrected.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: No certified food manager at facility.
Correction: Designate someone to obtain certification in food management.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: BBQ was hot holding at improper temperatures.
Correction: Corrected by reheating to 165* F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and cheese was cold holding at improper temperatures.
Correction: Ensure foods are held at or below 41* F. Relocated foods to alternate location.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar sink.
Correction: Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level at the bar sink.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep cooler does not hold foods at or below 41*F.
Correction: Repair prep cooler.
- Equipment - Cutting Surfaces
Observation: The cutting board 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: Dish macine does not reach 180* F for sanitization per manufacturers specification.
Correction: Repair dishwasher. Manually wash dishes until dishwasher is repaired.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following non-food contact surfaces need cleaning: utensil bin, vent hood filters & ice machine.
Correction: Clean these surfaces.
- Toilet Room Receptacle Covered
Observation: No lid was provided for trashcan nor receptacle for feminine products in women's room.
Correction: Prvide either a lid for the trashcan or a receptacle for feminine products.
- Outer Openings - Protected (corrected on site)
Observation: The back door was open.
Correction: Keep back door closed to prevent pest from entering the building.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Floor was in need of cleaning behind the freezers in storage room.
Correction: Clean floors.
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02/15/2013 | Routine | |
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