- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit is 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. 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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02/25/2016 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Sliced watermellon in walk-in with 6/20 date
Correction: Discarded. Can hold for 7 days maximum at 41* or below
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06/30/2015 | Routine | |
This office to be notified when dish machine has been repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham in Roper Refrig at 45*
Correction: Discarded Refrig thermo set to lower temp.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Potentially Haz. food found in refrig past 7 day date mark limit.
Correction: Food discarded. Process explained
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishwasher sanitizer not functional.
Correction: Discontinue use until repaired. Please set up and use the three comp sink as wash-rinse-sanitize with cl2 at 100 ppm
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02/26/2015 | Routine | |
Note: Please have dish machine serviced. Appears to be leaking chemicals.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles in dish room need repair
Correction: Please repair at earliest convenience
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09/24/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: Observed refrig units in need of cleaning as well as shelving.
Correction: Please clean and schedule on a regular basis.
- Physical Facilities in Good Repair
Observation: Floor tile in dishroom in need of repair.
Correction: Please complete the repair.
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03/31/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their 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.
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08/14/2013 | Routine | |
Dish machine to be serviced and repaired before being placed into service. 3 comp sink to be used until repaired. Suggested that person in charge attend Servsafe food safety course.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pork bar-b-que in the refrigeration unit is 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. 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Several refrigeration units do not have an ambient air thermometer
Correction: All refrigeration units must have an ambient air thermometer located to be easily read upon opening of the unit.
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02/28/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Opened packages of cooked meats in walkin with no date labels. Pot of vegetable beef soup with no date label
Correction: Please date label all potentially hazardous foods that are placed under refrigeration for reuse.
- Non-Food Contact Surfaces (repeated violation)
Observation: Shelves and surfaces of equipment need to be cleaned.
Correction: Please clean all shelving and other surfaces on a regular basis.
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03/01/2012 | Routine | |
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