- 3.4- No date mark on cut melon, pecan pie, potato salad made on site, ham, roast beef and cut tomatoes. Coney sauce had a date mark of 4/1. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- *4.2- Could not locate long stem thermometer. Current thermometer only goes to 160°F. Provide an accurate long stem thermometer that registers 0-220°F to monitor potentially hazardous food temperatures.
- R/C4.1- Observed meats in the Frigidaire household freezer. This freezer is approved to store non-potentially hazardous foods only.
- R6.2- Provide 20 foot-candles of light in the dry storage area.
- Notes: Discussed keeping cut tomatoes in the refrigerator. They are stored at room temperature during lunch hours. Tomatoes holding at 40°F.
- Discussed reheating in bulk and possibly changing risk level to a 4. Also if time in lieu of temperature is used license would be changed to a level 4.
- Foods are kept hot in the oven. Enchiladas at 200°F with the oven off. Please consider purchasing additional hot holding equipment to meet the needs of the operation.
- New commercial microwave has been provided.
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4/10/2012 | Standard 1 | |
- */R3.4 No date mark on corned beef, ham, salami, chicken salad, tuna salad, and egg salad inside reach-in cooler. Ready-to-eat foods shall be dated at time of preparation and consumed or discarded within 7 days.
- */R3.4 Deli turkey dated 9/17 and roast beef dated 10/22/11. Reportedly, deli meats are frozen and thawed. Re-date deli meat after thawing to be used within 7 days.
- *3.4 Macaroni salad and BBQ pork dated 10/31 and 10/25. Ready-to-eat foods shall be consumed or discarded within 7 days.
- Discard food.
- *3.4 Internal temperature of egg salad and corned beef in top area of prep cooler was 46.6°F and 43°F. Maintain potentially hazardous foods at 41°F or below. Note: Bottom portion of cooler was 38°F. Maintain lids closed to help maintain temperature.
- *3.4 Sliced pumpkin roll on display at room temperature. Potentially hazardous foods must be maintained at 41°F or below.
- Discard any contaminated food.
- *4.4 Floral scented bleach is not approved for use to sanitize food contact surfaces. Provide regular non-scented bleach.
- 4.1 GE household microwave is not approved for use. Provide commercial grade NSF approved or equivalent equipment.
- 4.1 Observed frozen meats in Frigidaire household chest freezer. This freezer is approved to store non-potentially hazardous foods only.
- 4.8 Styrofoam containers stored on the floor. Store containers six inches above the floor.
- 6.2 Provide twenty footcandles of light throughout dry storage area.
- 2.2/2.3 Food employee hair is not restrained. Food employees shall wear hair restraints to prevent possible contamination of food.
- Food employee wearing a watch. Food employees may not wear jewelry on arms or hands to facilitate handwashing.
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11/3/2011 | Standard2 | |
- *3.4 No date mark on corned beef, potato salad, tuna salad, and chicken salad inside reach-in cooler. Ready-to-eat foods shall be dated at time of preparation and consumed or discarded within 7 days.
- *3.4 Deli meats dated with April dates. Reportedly, deli meats are frozen and thawed. Re-date deli meat after thawing to be used within 7 days.
- *4.4 Chlorine sanitizing solution residual in wiping cloth bucket was greater than 200 ppm. Maintain chlorine sanitizing solution at
- 50-200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue.
- *3.2 Observed shell eggs located on top shelf of upright cooler above ready-to-eat foods. Store raw animal foods separate and below cooked, ready-to-eat foods to prevent possible contamination.
- 4.1 Observed frozen meats in Frigidaire household chest freezer. This freezer is approved to store non-potentially hazardous foods only. Owner has permission to use upright freezer in licensed operation next door.
- Note: Southbend stove/oven is now connected for use.
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5/12/2011 | Standard 1 | |
- New menu including but not limited to: chicken salad, tuna salad, egg salad, roast beef, ham, turkey sandwiches, chef salad with egg wedges, crustless peanut butter and jelly sandwich.
- *3.1 Person-in-Charge arrived to business with prepared egg salad from home. Food must be prepared at this licensed location.
- Personal home is not a licensed location and is not approved to prepare food for transport to licensed food service operation.
- 9.0/4.4 A gas stove Southbend model #300F installed is NSF approved, however, stove is not in use at this time because gas is not connected. Discussed operator is unable to hard boil eggs at this time. Purchase hard boiled eggs from an approved source or obtain prepared egg salad from an approved source (until stove is connected).
- 4.1 Observed frozen deli meats in Frigidaire household chest freezer. This freezer is approved to store non-potentially hazardous foods only. Reportedly, a walk-in freezer next door will be used to store deli meats in the future.
- */C 4.1 Inaccurate long stem thermometers. Thermometers shall be accurate within +/- 2 degrees Fahrenheit. Demonstrated how to calibrate thermometers today.
- Note: Once stove is connected to gas, operator plans to add soups to the menu. Note: Please contact local fire department to check vent hood/fire suppression system. Reportedly, soups will be made from scratch. This operation will be licensed as a Risk
- Level 3 in 2011 if foods are prepared to order and leftover soups are discarded at end of day. If soups are cooled and reheated in bulk portions, a Risk Level 4 license will be required.
- *3.4 No date mark on ready-to-eat foods throughout. Ready-to-eat food shall be dated at time of preparation and consumed or discarded within 7 days.
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10/7/2010 | Standard2 | |
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