| No violation noted during this evaluation. | 11/10/2015 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the Dish machine area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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10/20/2014 | Routine | |
| No violation noted during this evaluation. | 07/22/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat Dressings (Alfredo, French, Bleu Cheese) in the Walk In refrigeration unit was not discarded by the ""consume by"" date.
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. 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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10/30/2013 | Routine | |
Due to limited space the PIC states that the facility will use cross stacking methods to facilitate air drying.
No violation noted during this evaluation. | 01/14/2013 | Follow-up | |
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: There were several instances of prepared RTE foods in the refrigeration unit was 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Dirty dishes with food residue were stacked with clean dishes.
Correction: Clean and sanitize (clean to the sight and touch) these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility was being used for other purposes, rinising sanitizing cloths and for pouring out drinks.
Correction: Handwash sinks shall not be used for purposes other than handwashing.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer (greater than 200 ppm) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing solutions that meet the requirements of 40 CFR 180.940 (50 - 100 ppm) when applying to food contact surfaces.
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01/07/2013 | Routine | |
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