| No violation noted during this evaluation. | 03/17/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizza sauce observed hot holding at improper temperature on the steam table.
Correction: Reheat the food to 165 Deg. F for 15 seconds and ensure that it (and all food for hot-holding) is maintained at 135°F or above to inhibit the growth of harmful bacteria.
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12/03/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Spinach and diced sausage observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning: excessive frost accumulation observed on the chest freezer interior.
Correction: Defrost the freezer to allow proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following food service equipment has an accumulation of grime and debris:
- Door gasket to the Prep Table Low Boy reach in refrigerator.
- Door gaskets to both Everest reach in refrigerators.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
08/07/2015 | Routine | |
| No violation noted during this evaluation. | 04/28/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and Cheese observed cold holding at improper temperature in food prep reach in refrigerator #2 (sandwich prep).
Correction: Relocate food to another refrigeration unit to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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01/06/2015 | Risk Factor | |
Temperatures Continued, Degrees Fahrenheit:
Mayonnaise (Everest reach-in #2) - Cold Holding - 41
Dough (Everest reach-in #3) - Cold Holding - 41
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the door gaskets to all low boy refrigerators are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the following equipment has accumulations of grime and debris:
-Door gasket in downstairs reach-in freezer
-Top of downstairs reach-in freezer
-Outside of glass door reach-in
-Air vents throughout facility
-Wire shelves throughout facility
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed
Observation: Observed toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the ceilings throughout facility and wall behind 3-compartment sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
08/26/2014 | Routine | |
Food Temperatures, Continued (Degrees F.) Cold Holding: Glass Door Reach in Refrig. #2: Sausage: 41
No violation noted during this evaluation. | 05/09/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/15/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta Sauce observed cold holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Delfield reach in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Can opener and bracket
- Door Gasket of the Sandwich Prep reach in refrigerator
- Door Gasket of the upright reach in freezer (basement)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Wall and Ceiling Coverings and Coatings
Observation: Unsealed wood observed attached to the wall above the three compartment sink.
Correction: Seal the wood to provide a smooth, impervious and easily cleanable surface.
- Physical Facilities in Good Repair
Observation: Floor near the conveyer oven is not maintained in good repair: tiles observed missing.
Correction: Replace missing tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility, especially under and behind equipment and at floor/wall junctures have an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/09/2013 | Routine | |
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (Window Cleaner) observed without a label.
Correction: Label spray bottles with contents or discard.
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05/03/2013 | Risk Factor | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of window cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
01/03/2013 | Risk Factor | |
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