- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat [lettuce] stored under [eggs] in cooler]. eggs were moved to 4 drawer cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: sliced tomatos] in [prep cooler] is cold held at [46 ]°F. cooler was turned down and tomatos reached 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The [bleach] is not being used according to EPA registered label use instructions and is at [200+ ] PPM. employee was instructed to use cap of bleach bottle to pour a consistent amount of bleach to reach a 100 ppm chlorine concentration. be sure to use test strips to ensure appropriate chlorine levels
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- FOOD CONTACT SURFACES - SOILED
Observation: [Meat slicer in basement] is visibly soiled. Clean slicer before next use
Correction: Maintain food contact surfaces in a clean condition.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: The [pot of beef] is stored on the floor in the [kitchen area by bathroom]. Beef discarded and pot placed in 3 comp sink
Correction: Store all food items 6 inches above the floor. Do not keep pots/buckets of food on the floor
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07/30/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling lettuce and cheese with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: COOLING (corrected on site)
Observation: Refried beans in True cooler is not cooling properly and is at 60°F after 18 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Food discarded at time of inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Pork, cut tomatoes and other ready-to-eat potentially hazardous food in True cooler was not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be filled with items making it unaccessible during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
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02/04/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Ready-to-eat potentially hazardous food in coolers are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- NON-FOOD CONTACT SURFACES - CLEAN (corrected on site)
Observation: Non-food contact surfaces of microwaves are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 17-Sep-2014
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09/17/2014 | Routine | |
| No violation noted during this evaluation. | 02/26/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat soup stored under raw beef in True cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: COOLING (corrected on site)
Observation: Soups in True cooler are not cooling properly and are at 47°F and 54 F after 14 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Potentially hazardous ready-to-eat foods in cooler are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 26-Feb-2014
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02/19/2014 | Routine | |
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