NOTE: Left 2016 ServSafe food safety training schedule and encouraged some foodhandlers to attend. Good job having a separate area to cut/handle raw meats & poultry away from sandwich and salad prep. Good job storing raw foods below ready-to-eat foods in the walk-in cooler to prevent cross-contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: An accumulation of crumbs, grease, and/or a sticky build up was observed on shelving holding utensils (near where salads are prepared), the small white cooler door and gaskets, and on/around equipment or storage shelving in the kitchen.
Correction: Create a cleaning schedule for the week and throughout the month at a frequency that prevents build up and visible accumulation. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. An accumulation of grease was observed on the hood vents and fire suppression system above the fryers/grill area.
Correction: Maintain hood system vent filters in a clean condition Have the hood & vents cleaned to help prevent a fire or grease dripping into food being prepared.
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03/11/2016 | Routine | |
NOTE: Good job labeling spray bottles holding chemicals. Discussed cooling rapidly, in small/shallow containers, uncovered in the walk-in cooler. Left & explained handout on manual dishwashing.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Chubs of opened deli meat in the walk-in cooler were not date marked.
Correction: Ensure there is a date marking system in place for store-made soup, pasta, or cut deli meat for it to be sold or discarded within 7 days when held at 41 degrees F. or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There are no sanitizer test strips..
Correction: Obtain chlorine (bleach) sanitizer test kit and regularly check that chlorine sanitizing solution is 50-100 ppm.
- Non-Food Contact Surfaces (repeated violation)
Observation: An accumulation of crumbs, grease, and/or old food particles were observed on shelving, floors, & walls in several areas of the kitchen..
Correction: Clean shelving, sides of equipment, floors, & walls at a frequency that prevents visible accumulation. .
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12/11/2014 | Routine | |
NOTE: Lighting it too low/dim in kitchen/food prep area. Handouts on employee health & risk factors for foodborne illness were explained & left with owner. Discussed the importance of using a probe thermometer to monitor cooking/cooling food temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Chubs of opened deli meat in the walk-in cooler were not date marked.
Correction: Chubs of opened or sliced deli meat, store-made pasta salad, etc. must be date marked to be sold or discarded within 7 calendar days when hold at 41 degrees F. or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: There was no thermometer in the white fridge in the kitchen.
Correction: Obtain a thermometer to monitor refrigerator temperatures.
- Sanitizing Solutions, Testing Devices
Observation: There are no sanitizer test strips.
Correction: Obtain chlorine (bleach) sanitizer test strips and set up sink to 1) Wash with soap & water 2) Rinse with clean water 3) Sanitize - use 50-100 ppm chlorine sanitizing solution 4) Air Dry.
- Non-Food Contact Surfaces
Observation: An accumulation of crumbs, grease, a sticky build up and/or old food particles were observed on shelving holding utensils, pans, & food AND on the floors & walls in several areas of the kitchen.
Correction: Clean shelving, side of equipment, floors, & walls at a frequency that prevents build up and visible accumulation.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The floor under the 3-vat sink is not smooth, easily cleanable, & nonabsorbent.
Correction: Refinish or replace floor so its smooth, easy to clean, & non absorbent.
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06/10/2014 | Routine | |
Remember to always use gloves, tongs, utensil or tissue to handle ready to eat foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cole slaw, pasta salad and banana pudding in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located beneath the 3X sink does not meet the standard of: smooth, durable and easily cleanable and nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable and nonabsorbent
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05/02/2013 | Routine | |
Facility was found closed for day
No violation noted during this evaluation. | 01/08/2013 | Routine | |
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