Thermometer calibrated and temperature checks are performed daily. Quat test kit on hand.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bowl of butter pats cold holding at improper temperatures (room temperature)
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: thermometers, cutting boards and knives.
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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Men's room door is not tight fitting.
Correction: Repair toilet room door.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Kitchen has accumulation of litter ad merchandise stored on floor, in corners and along walls next to equipment.
Correction: Remove stored mrchandise and litter to allow for pickup of spills and inspection for pests.
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02/19/2016 | Routine | |
Considerable improvement in overall sanitary status since last inspection. Concentrate on temperature of foods in storage and sanitizer effectiveness
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor under shelving
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in refrigerators in kitchen or at waitress station. Procure and use.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the Quat sanitiser used at the bar and in kitchen.
Correction: Obtain a Quat sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ventilation system in both restrooms 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 vent system will allw for the effective ehhaust of odors. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/25/2015 | Routine | |
Establishment with an adequate metal food stem thermometer. The three vat sink & wiping cloth set ups were adequate. Note: Post current health permit. (expired yesterday) Discussed employee health policy with staff & gave Form 1-B.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods were observed stored above ready to eat foods in the walk-in cooler.
Correction: Store all raw foods below all other foods in order to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Open container of steak sauce & chicken broth was observed stored at room temperature.
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. Containers states refrigerate once opened.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Prepared ready-to-eat (RTE) foods in the refrigeration unit were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Temperature Measuring Devices
Observation: Could not easily locate thermometers in all cold holding units.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no quaternary test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Prohibitions
Observation: Clean plates were found stored directly below the paper towels where water from washed hands could drip onto them.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Relocate clean plates or relocate the paper towels rack.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Repair or replace the self closure on the rear exterior door.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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05/01/2015 | Routine | |
All non-critical violations must be corrected within 30 days.
Sanitizing solution tested at 200 ppm.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping cloths found stored on the floor in the area between kitchen and bar (chest freezer area).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the sandwich unit and rich-in cooler in the hallway has accumulations of grime, debris and food spills.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sink - Service Sink
Observation: The mop sink that designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes is used to store single service items.
Correction: Utilize mop sink ONLY for dumping waste water! DO NOT block or stuck mop sink with anything that would prevent employees from using it.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Holes and cracks in the kitchen walls.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door was propped open, back door is damaged and can not stay closed tight.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is missing in the men's bathroom used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/24/2014 | Routine | |
Remove obsolete televisions and Christmas decorations from production areas to aid in cleaning and self inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: all TCS foods in kitchen refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Waitress Station refrigerator moved to kitchen during inspection. Unit holding salad dressings at 38 degrees Fahrenheit.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in kitchen and at bar is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in kitchen have holes or blistering
flaking paint. Smooth, fill and reseal fo they are smooth and easily cleaned.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Build-up of product spills and debris in several areas of bar, waitress station and kitchen.
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. At least weekly perform a walk thru inspection with a flashlight and look for build-up of product spills and accumulated trash.A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/31/2014 | Other | |
Per discussion with operator/owner structural repairs will be corrected with-in 30 days. Immediate action will be taken to monitor TCS foods and clean kitchen/equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All Temperature Controlled for Safety Foods in kitchen reach in refrigerator cold holding at improper temperature of 54 degrees Fahrenheit (luncheon meats, cheeses and protein salads)
Correction: Product destroved. Non TCS foods relocate to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) luncheon meats and protein salads in the refrigeration unit is 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the make-up table, microwaves and reach-in refrigerators have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in bar is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor and wall juncture in the bar area.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Wall covering in kitched has areas with flaking paint..
Correction: Scrape flaking paint and reseal with semigloss paint.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in bar is not easily cleanable especially in corners and next to refrigerators.
Correction: Maintain floor that is smooth durable and easily cleaned.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment throughout the food preparation area has a build-up of food debris and grease.
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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06/27/2014 | Other | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area (restrooms).
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area (restrooms).
- Equipment - Cutting Surfaces
Observation: The cutting boardon the make-up table is has deep scores, pits and stains. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized. Recommend sanding cutting board to remove pits and scores and stains.
- Non-Food Contact Surfaces
Observation: The make-up table and microwaves have accumulations of food splash and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in in bar location is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Wall and Ceiling Coverings and Coatings
Observation: Wall in kitchen has areas with flaking paint.
Correction: Scrape flaking paint and reseal with a semi-gloss or other washable covering.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Plastic tube shiels covering floresent light bulbs in the kitchen are split in two. Replace or at least tape tube together with duct tabe to ensure glass bulbs will be inclosed if one breaks. not shielded, coated, or otherwise shatter-resistant.
Correction: Take shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment throughout prep area has build up of greese and product 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Hardstand area around outside refrigeratornees reorganizing to allow for cleaning and removal of unneccessary equipment.
Correction: Remove all unnecessary items from the outside storage area. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/10/2014 | Other | |
- Food Storage - Clean and Dry Location
Observation: Ice for drinks at bar is stored uncovered where it is subject to splash, dust or other contamination.
Correction: Store ice in bin with cover when not dispensing ice.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: All zones of refrigeration must have a temperature measuring device so employees can properly monitor the temperature of TCS food items.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make up table was observed in a state of disrepair and not operational.
Correction: Repair the make up table to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make up table replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Beer glasses were found stored with ice in ice chest used for drinks.
Correction: Store glassware in a clean, dry location and away from ice where breakage of glass may result in a physical hazard of a glass shard in a mized drink..
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the bar was measured at a temperature less than 100°F.
Correction: Make necessary repar to hot water line serving the handsink to provide water of at least 100°F.
- Sink - Service Sink
Observation: The utility sink facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes is used for the storage of supplies.
Correction: Remove supplies and use sink for intended purpose. Sink is designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Mop bucket with dirty water and equipment sitting next to stored product.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen and at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb sleeves on bulbs in kitchenare broken and do not have end caps installed.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Kitchen door and rear entry doors propped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Solid, self-closing, tight-fitting doors.
- Physical Facilities in Good Repair (repeated violation)
Observation: Bar floor is not maintained in good repair. Floor is pitted, worn, and can nolonger be easily cleaned.
Correction: Maintain floor in good repair. Floors must be smooth, non-absorbent durable and easily cleaned.
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04/25/2014 | Routine | |
NOTE:
1. Recommend food service personnel attend basic food safety class on Feb, 13, 2014 at the Chesterfield Health District (Multipurpose Room), 9501 Lucy Corr Circle, Chesterfield 23832. 6-8PM, (Cost 10.00)
2. Post Health Department Permit where customer can see it.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make-up table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make-up table was observed in a state of disrepair. Lid open all TCS product holding above 41 degrees Fahrenheit.
Correction: Repair the make-up table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair themake-up table replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Light bulbs throughout kitched are not effectively shielded, coated, or otherwise shatter-resistant. Many plastic shields are broken, end caps missing and bulbs blown.
Correction: Shield or replace blown light bulbs with a coated or shatter-resistant covers.
- Physical Facilities in Good Repair
Observation: Vinyl floor in bar area is pitted with holes.Maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance produces a attractions and harborage for pests.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment with build-up of grease, food spills and other debris in kitchen 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.
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12/18/2013 | Routine | |
NOTES:
* All non-critical violations must be corrected within 30 days.
* Verified food stem thermometer and sanitizer concentrations.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatnary ammonium & chlorine 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: Make-up table was observed in a state of disrepair and damaged.
Correction: Repair themake-up table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make-up table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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07/11/2013 | Routine | |
NOTES:
* All violations from 2-26-13 routine inspection have been corrected at the time of follow-up inspection.
No violation noted during this evaluation. | 03/15/2013 | Follow-up | |
NOTES:
* Follow-up inspection to take place on or around at 3-8-13.
* Employee health policy given to PIC at the time of inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) milk, egg salad, and butter(milk) was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Floors, walls, ceilings in the kitchen area 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.
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02/26/2013 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 ceiling material located above chest freezer near the bar area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at men's restroom used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: A chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 When tested, was found at 0 ppm.
Correction: Utilize only a chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Make fresh solution every 4 hours or if gets soiled.
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01/27/2011 | Routine | |
Critical violation must be corrected immediately.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE)clam chowder soup and sliced meats in the refrigeration unit is 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.
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10/29/2010 | Routine | |
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