Ensure that tea dispenser is backflow protected.
- Cooling Methods (corrected on site)
Observation: Cooked mushrooms,green peppers, chili, and onions are cooked and cooled in lidded,6 inch lexan pans
Correction: condensationis in evidence. The methods used for cooling were not adequate.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomates(43F) are held in a cold holding unit at improper temperatures.Deli meats(42-45F) are wrappedd in paper and stacked tightly in a cold holding unit at improper temperatures. Cooked mush rooms,green peppers, onions(43-44F) are double panned and held in a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Toilet Room Receptacle Covered (corrected on site)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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09/30/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tomatoes were not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the front service 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
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04/01/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the storage area is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
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10/10/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods( stored in sandwich unit with lid open ,individually wrapped,stacked tightly) are held in cold holding at improper temperatures- cooked peppers-44F,onions-43F,roast beef-53F,pork-53F,ham-48F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
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10/03/2013 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Questioning of an employee revealed an unawareness of the symptoms and illnesses associated with foodborne disease. A list of the symptoms and illnesses were posted, but the employee was unaware of the employee health policy and their reporting responsibility.
Correction: Ensure all new hires are aware of their reporting responsibility regarding the reportable symptoms and illnesses associated with foodborne disease.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled deli meats sliced at night are not being adequately cooled to prevent the growth of harmful bacteria. Corned beef was cold holding at 50 F.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Corned beef was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meats in sub prep unit cold holding at improper temperatures. Deli meats were observed stacked above the rim of the container.
Correction: Ensure meats are not stacked too high to allow proper cold holding. Relocate meats that were stacked too high to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/04/2013 | Routine | |
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