- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from two handwashing sink in the kitchen was measured at a temperature less than 100°F. Another is so hot you cannot wash your hands.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are provided for employees clothing and other possessions, however, clothing is stored on food shelves.
Correction: Ensure that lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
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03/17/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods were held on top of acold holding unit at improper temperatures,
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. A TPHC policy was established.
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09/10/2015 | Routine | |
Make table itself appears to be capable of maintaining TCS foods at 41F or below, provided foods now stored in souffle cups are not overstocked on top of the unit, which has no lid.
No violation noted during this evaluation. | 06/19/2015 | Follow-up | |
Make table itself has an air temperature of 42 F underneath.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bleu cheese, parmesan cheese, and shredded cheese in souffle cups are held on top of cold holding uint at improper temperatures.Layering of TCS foods in souffle cups on top of a unit without a lid may not facilitate cold holding
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. .
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06/11/2015 | Follow-up | |
Provide valid food handler cards.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes(46F), diced tomatoes (43F) and bleu cheese(53F) are held on top of a cold holding at improper temperatures. There are no lids on the plastic pans. reduce volume.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.Repair or replace unit as appropriate.
- Cooling, Heating, and Holding Capacities
Observation: Make table refrigeration unit appears to not be capable of holding TCS foods at 41 F or below.
Correction: Provide additional refrigeration necessary to maintain food items at 41f or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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06/05/2015 | Routine | |
No observations noted today.
No violation noted during this evaluation. | 12/05/2014 | Risk Factor | |
Recheck of a make table,refrigeration unit:
Tomatoes'diced-39 F,roma tomatoes, sliced-39F,chicken salad-40F.
Temperature log since last inspection revealed there was a cold holding problem over several days with TCS food being discarded.Unit was cleaned and freon added. Temperature log revealed that after servicing TCS foods were being held at proper temperature/
No violation noted during this evaluation. | 08/19/2014 | Routine | |
Recheck of cold holding unit- unsatisfactory.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods are held in and on top of a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below Or establish a TPHC policy
- Cooling, Heating, and Holding Capacities
Observation: A cold holding refrigeration unit appears to not be capable of holding TCS foods ar 41 F or below.
Correction: Provide additional refrigeration necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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08/08/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes(47-54F),shredded cheese(49-51F) and,chicken salad(43-45F) are held on top of a cold holding unit at improper temperatures, Tomatoes and cheese held underneath the unit are also 43-45F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Or establish a written time control policy for 4 hour discards until unit is repaired or replaced.
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08/01/2014 | Routine | |
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal and plastic pans were found stacked while wet after cleaning and chemical sanitization.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Greater than 500 ppm of quatenary ammonium sanitizer is being applied to food contact surfaces. This does not meet the requirements of 40 CFR 180.940
Correction: Calibrate dispenser for quatenary ammonium. Utilize only quatenary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces:150-400 ppm.
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04/10/2014 | Routine | |
| No violation noted during this evaluation. | 12/20/2013 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) parmesan & bleu cheese in the refrigerator, the food should have been discarded 3 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items were stored on the floor.
Correction: Elevate at least 6 inches off the floor.
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08/28/2013 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Second hand sink is in poor repair
Correction: new foot pedal is on order.
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05/20/2013 | Routine | |
Correct Section 49-2210 within 90 days.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on hose under pressure at the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.Corrected today by removing nozzle.
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12/17/2012 | Routine | |
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