- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@.
Correction: Clean and sanitize these surfaces for food contact.
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03/23/2016 | Routine | |
Left cooling handout and steps for dishwashing handout, please review with employees. Left employee health handout, please post in a location where employees can see it.
Great job date marking!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shell eggs stored directly over uncovered ready-to-eat (RTE) foods in display cooler, creating a potential for contaminating these items with raw animal product.
Correction: Store RTE foods over raw animal product to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Display cooler observed to be in need of repair. Water observed pooling around bottom and around containers of food items.
Correction: Have cooler repaired.
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12/11/2015 | Routine | |
No violations noted at time of inspection.
Discussed with employee about pre-cooling ingredients before making egg and chicken salads. Please ensure all cold-holding units have thermometers in a visual location so temperatures can be monitored by employees. Left ServSafe class schedule.
Great job overall!
No violation noted during this evaluation. | 04/24/2015 | Routine | |
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Cooking raw hamburger-no thermometer to check proper cooking temps and cook not aware of proper cooking temps.
Correction: Provide thermometer to check cooking temps. Cook raw hamburger meat to 155 degrees for 15 seconds. I temped meat to make sure it was cooked to 155 degrees before served.
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12/10/2014 | Routine | |
Facility was clean and well maintained. Gloves were being used, handwashing observed and good date marking.
- Critical: Cooling* (corrected on site)
Observation: Cream chipped beef (87 degrees) and sausage gravey (75 degrees) noted not being adequately cooled to prevent the growth of harmful bacteria. Reheated to 165 degrees and then rapidly cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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10/16/2013 | Routine | |
Good job! Much improvement!
No violation noted during this evaluation. | 02/22/2013 | Follow-up | |
- Person in Charge (corrected on site)
Observation: Observed customers in the food prep/employee area.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - When to Wash*
Observation: Observed a food employee with gloved hands handling hair and then handling ready-to-eat foods without washing hands and changing gloves in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food Contact Surfaces - Cleanability*
Observation: Cutting board is scored and scratched to the point that it cannot be cleaned.
Correction: Replace or resurface the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Quat. sanitizer in 3-vat sink is below 200ppm. Dishes in 3-vat sanitizer is not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. (Ensure sanitizer is between 200ppm and 400ppm.)
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02/15/2013 | Routine | |
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