- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CONTAINER OF MAYO IS BEING HELD AT ROOM TEMPERATURE - DISCARD-
- 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.
Comments: EMPLOYEE'S HANDS BECAME SOILED & USED HAND SANITIZER INSTEAD OF WASHING HANDS WITH SOAP AND WATER. DISCONTINUE PRACTICE - CORRECTED ON SITE - VERBAL WARNING ISSUED - NEXT OCCURENCE WILL BE A MONETARY FINE.
- Mobile/Food Limitations (corrected on site)
Mobile unit selling food beyond packaged individual servings, non-potentially hazardous beverages in covered urns or frankfurter type products without the required cleaning and sanitizing systems.
Correction: A mobile unit that does not have the required cleaning and sanitizing systems may only sell food packaged in individual servings, non-potentially hazardous beverages in covered urns or frankfurter type products.
Comments: MAYONAISSE MAY NOT BE USED, SPECIALLY IF PRODUCT IS A POTENTIALLY HAZARDOUS PRODUCT AND REQUIRES TEMPERATURE CONTROL- MAYONAISSE PACKETS (SHELF STABLE) MAY BE UTILIZED INSTEAD. CORRECTED ON SITE.
- Environmental contamination (corrected on site)
Unpackaged food contaminated by environmental contaminants.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
Comments: MOVE OPERATION ACROSS THE PARKING LOT & AWAY FROM CONSTRUCTION DUST- CORRECTED ON SITE- KEEP CONTAINERS CLOSED AT ALL TIMES.
|
09/05/2014 | Routine |
| No violation noted during this evaluation. | 02/18/2014 | Routine |
| No violation noted during this evaluation. | 07/10/2013 | Routine |
| No violation noted during this evaluation. | 01/16/2013 | Routine |
| No violation noted during this evaluation. | 07/02/2012 | Routine |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s). DISCONTINUE USE OF GROCERY BAGS AS FOOD CONTACT STORAGE BAGS.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. MONITOR IN PLACE SANITIZER CONCENTRATION.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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01/30/2012 | Super Bowl Routine |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Thermometer, provided (corrected on site)
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.
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12/19/2011 | Routine |
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