- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaning chemical and sanitizer 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.
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11/20/2015 | Routine | |
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food preparation area.
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
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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06/12/2015 | Routine | |
permit issued
No violation noted during this evaluation. | 12/15/2014 | Routine | |
Food severed sausage grave, sausage, eggs, ham, milk. Permit issued
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of mix fruit and sausage.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Hand Drying Provision
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
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11/22/2013 | Routine | |
The facility is clean and well kept. The listed observations must be addressed and corrected within ten days.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers of sausage, potatoes, and pre-cooked chicken.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sausage, potatoes, and pre-cooked chicken 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) sausage, potatoes, and pre-cooked chicken in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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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06/17/2013 | Routine | |
Overall, the facility is well maintained and a permit has been issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Breaded chicken and sausage were not in the original containers or packages.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could also result in chemical poisoning.
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12/05/2012 | Routine | |
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