| No violation noted during this evaluation. | 03/13/2015 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer in containers at the proper concentration between use.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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02/24/2015 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperature of potentially hazardous foods: (1) Refrigerated storage.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer in containers at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk, and Dannon Yogurt, cold holding at improper temperatures in the front serving line refrigerator(Milk Cooler).
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Serving Line Refrigerator(Milk Cooler) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide provide equipment necessary to maintain food items at 41ºF or cooler. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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02/18/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk in single service containers cold holding at improper temperatures in the Serving Line Cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Was discarded during inspection. Operator shall check temperatures to verify that the unit is maintaining products at 41º F or Cooler after repair. Keep product in other coolers until repaired or replaced.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate. The Small Probe Thermomenter for use was in 10 degree increments.
Correction: Provide a temperature measuring device shall be scaled in 2ºF increments and is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Hand Drying Provision (repeated violation)
Observation: No continuous towel system that supplies the user with a clean towel has been provided. Towels for hand drying observed not in a dispenser.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/08/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the serving line cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The PIC will discard the foods that are out of temperature after serving today due to this being in the four hour window for service. All foods in the cooler were put in new this morning due to the unit being without power until this morning. Repair is going to work on this unit today and check out the electrical problem also.
- Hand Drying Provision (repeated violation)
Observation: No continuous towel system that supplies the user with a clean towel has been provided. Towels for hand drying observed not in a dispenser.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/06/2014 | Routine | |
Discussed about Keeping the Wiping Cloths in bucket of Sanitizer to use for each area and label the container.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide SANITIZING AGENTS(Quats Based in use) at proper concentration of SANI CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time. Use test proper pH test strip to check the concentration strength per the strength on the label of the sanitizer container.
- Hand Drying Provision
Observation: No continuous towel system was being used for the paper towels in use at time of inspection at the kitchen handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/30/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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07/05/2013 | Risk Factor | |
- 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 @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/02/2013 | Routine | |
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