Observed no violations. Observed cutting of meat & labeling, handwashing, and glove use.
No violation noted during this evaluation. | 11/23/2015 | Routine | |
Discussed cooling of meatballs, logging temperatures, and checking temperatures of incoming shipments.
- Thawing (corrected on site)
Observation: Observed items thawing in a pan of still water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization. (Wet nesting)
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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07/27/2015 | Routine | |
Observed good handwashing and glove use. Good job.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed meatballs incorrectly reheated to 165°F.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed diced tomatoes cold holding on ice at 48°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria or use time as a public health control.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed quat. sanitizer below the recommended 200-400ppm. (Instructed dishwasher in how to properly test concentration.)
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.
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07/28/2014 | Routine | |
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/28/2014 | Routine | |
Observed good glove use. Observed good hand washing.
Discussed the need to wash, rinse, & sanitize all food contact surfaces (cutting boards, utensils, table tops, etc.) every 4 hours if being used.
Re-train employees in the employee health policy. (Some employees are unaware of what to do if they are sick.)
No violation noted during this evaluation. | 09/11/2013 | Routine | |
Facility has changed their cooling practice of meatballs. Staff has been re-trained in personal hygiene, time & temperature abuse, prevention of cross-contamination, proper food source, and proper cleaning and sanitizing.
No violation noted during this evaluation. | 06/19/2013 | Follow-up | |
Began a risk control plan for employee education of food safety and sanitation. Operator states a staff meeting will take place next week (before next inspection). Employees will sign a form indicating they have received training in the following areas: 1. hot/cold holding temperatures and corrective actions, 2. proper handwashing & glove use, 3. proper reheating and cooling of foods, and 4. proper cleaning and sanitizing of equipment and surfaces. Subsequent inspection will be conducted to ensure staff understanding.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain food safety and sanitation practices (cold/hot holding temperatures, cooling procedures)
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.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Food employees are not washing hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between use (in room temperature water).
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.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The thermometers in the prep unit and the 2 door cooler are not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Cleaning chemicals are stored above the slicer, beside tomatoes on the line, with sandwich wrapping paper, beside the togo containers.
Correction: Containers of hazardous products (cleaning chemicals) must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/13/2013 | Follow-up | |
Call when units are repaired. Do not use the units until an inspection reveals they are working properly.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain food safety and sanitation practices (cold/hot holding temperatures, cooling procedures)
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.
- Critical: Hands - When to Wash*
Observation: Food employees are not washing hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between use (in room temperature water).
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in the prep unit and the 2 door cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometers in the prep unit and the 2 door cooler are not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaning chemicals are stored above the slicer, beside tomatoes on the line, with sandwich wrapping paper, beside the togo containers.
Correction: Containers of hazardous products (cleaning chemicals) must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/12/2013 | Routine | |
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