- Storing toxic items above food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Clean or replace the cutting board that is attached to the cold hold unit that is used for prep.
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01/22/2016 | 94 |
- 229.168 (c) (1) toxics stored. Storing toxic items above food items. Store toxic chemicals away from or below food and food service items.
- 229.164 (o) (7) (A) consume by date (prepared).Label prepared Potentially Hazardous Foods placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the date prepared.
- 229.164 (p) (2) (B) (i) ROP HACCP. Food establishment packages food using a reduced oxygen packaging method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form do not have a HACCP plan that contains the information specified under this title to identify the food to be packaged. Observed bagging of sauces in air tight zip lock bags. This process closes off food from the surrounding atmosphere making this a reduced oxygen packaging. The establishment must develop a HACCP submit it to the local health authority for approval, or discontinue this practice.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, loading load into vehicle. Observed indivdual loading meals into vehicle then put gloves on to work in food handling area. Gloves are not a subsitute for a hand wash.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur. Observed individual eating a cookie in the food handling area. Do not eat in areas where the contaminatino can occur.
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09/30/2015 | 85 |
- 229.163 (n) (1) eat.drink.smoke. 229.163 (n) (2) (A) closed beverage container. Observed employee drink in an unapproved container stored on shelf directly above food prep area. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (v) (4) PHF > shelf life. Observed expired meatloaf sauce with a prep date of 03/30/15 in walk-in cooler. Ensure employees are routinely checking for expired foods.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee handling Ready-to-eat foods without gloves or a barrier of some kind. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottle stored on shelf near dry goods. Ensure all toxic items are stored below and away food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (q)food contact not sanitized. Observed a knife with food debris still present stored with the clean knives. Ensure all utensils are clean/sanitized properly before storing.
- 229.165 (q)food contact not sanitized. Observed some mold build up in ice machine. Ensure ice machined is cleaned/sanitized routinely or as needed.
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05/07/2015 | 82 |
- 229.163 (n) (1) eat.drink.smoke.. Employee drink found on the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
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01/26/2015 | 92 |
| No violation noted during this evaluation. | 06/12/2014 | 100 |
| No violation noted during this evaluation. | 10/03/2013 | 100 |
| No violation noted during this evaluation. | 03/18/2013 | 100 |
- Potentially Hazardous food (Sliced turkey at 45-48F)not at required temperature in cooling unit(refrigerated ingredient counter) 41 F or less.
- 229.165 (k) (14) (C) quat solution(less than manufacture's direction of 200 PPM). For sanitation a combination of PH concentration and temperature are not adequate. Have proper Ph and time for sanitizing. NOTE: Contact Chemical provider to recalibrate Sanitizer dispenser.
- Assure Foood contact surfaces of utensils/equipment(knives,utensils,etc) are properly: Wash,rinsed,sanitized(200 PPM Quat)are allowed to properly air dry.
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12/13/2011 | 89 |
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