- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PEGBOARD/PARTICLE BOARD USED AS A HANGING DEVICE FOR CLEAN UTENSILS. REMOVE WOOD AND REPLACE WITH SMOOTH, EASILY CLEANABLE EQUIPMENT.
Location: Kitchen
Equipment: Wire shelving
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD BOX ON FLOOR OF WALK IN COOLER. STORE FOOD PRODUCT AT LEAST 6 INCHES OFF OF THE FLOOR.PRODUCT MOVED TO SHELVES CORRECTED ON SITE.
Location: Walk-in cooler
|
10/29/2014 | Routine |
| No violation noted during this evaluation. | 06/23/2014 | Recheck |
| No violation noted during this evaluation. | 06/16/2014 | Routine |
| No violation noted during this evaluation. | 10/09/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. HANDS MUST BE WASHED BETWEEN GLOVE CHANGES.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. TORN GASKET. PLEASE REPLACE/REPAIR.
Location: Cook line
Equipment: Reach in cooler
|
03/15/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. HANDS MUST BE WASHED BETWEEN GLOVE CHANGES.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. TORN GASKET. PLEASE REPLACE/REPAIR.
Location: Cook line
Equipment: Reach in cooler
|
03/08/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. PERSON IN CHARGE REHEATED CUTS OF PORK AND WILL BEGIN COOLING PROCESS AGAIN. CURRENTLY PAST 2 HOURS BUT LESS THAN 4 HOURS. MONITOR AND DOCUMENT COOLING.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CUTS OF COOKED PORK COOLING IN WALK IN COOLER DID NOT REACH 70 DEGREES AT 2 HOURS. PERSON IN CHARGE REHEATED TO 165 DEGREES f.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Equipment: ----- Cooking Equip/Holding -----
|
10/12/2012 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. PERSON IN CHARGE REHEATED CUTS OF PORK AND WILL BEGIN COOLING PROCESS AGAIN. CURRENTLY PAST 2 HOURS BUT LESS THAN 4 HOURS. MONITOR AND DOCUMENT COOLING.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CUTS OF COOKED PORK COOLING IN WALK IN COOLER DID NOT REACH 70 DEGREES AT 2 HOURS. PERSON IN CHARGE REHEATED TO 165 DEGREES f.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Equipment: ----- Cooking Equip/Holding -----
|
10/05/2012 | Routine |
| No violation noted during this evaluation. | 05/09/2012 | Routine |
| No violation noted during this evaluation. | 01/05/2012 | Routine |
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