| No violation noted during this evaluation. | 12/15/2015 | Routine | |
| No violation noted during this evaluation. | 03/23/2015 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under shelves in freezer noted in need of cleaning.
Correction: All floors must be cleaned as often as necessary to keep them clean.
|
10/31/2014 | Routine | |
Cold holding intervention was done at proper temperatures. Cooling parameters are being followed. No intervention necessary.
No violation noted during this evaluation. | 10/31/2014 | Risk Factor Intervention | |
Discussed the following with the operator: employee health and corrective actions to violations. Time as a public health control will now be implemented for foods along with milk on serving lines.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizza, chicken sandwiches, and greens were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cabbage and bean in the walk-in refrigerator unit was 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) macoroni salad in the refrigeration unit was not discarded by the "consume by" date of 5/12/14.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by"date after opening.
|
05/30/2014 | Risk Factor | |
Discussed the following with the operator: employee health, holding temperature, corrective actions to violations. Note: replace light bulb under vent hood. Permit issued.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Operator handled hot dogs food with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk and melons were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not functional.
Correction: Repair or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
10/31/2013 | Routine | |
Discussed the following with the operator: employee health, date labeling, food temperature 7 corrective actions to violations.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use themometer 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meat sauce and meatballs in the refrigeration unit were 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The milk chest lid observed in a state of disrepair and damaged (broken handle).
Correction: Repair the milk chest lid.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The walk-in shelving needs cleaning.
Correction: Clean shelving.
- Physical Facilities in Good Repair
Observation: The door trim at the mop sink was not maintained in good repair
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: The floor of the walk-in refrigerator was noted in need of cleaning.
Correction: All floors must be cleaned as often as necessary to keep them clean.
|
03/26/2013 | Routine | |
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