The purpose of today's visit was to conduct a routine inspection.
**Time listed is for inspection only**
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: cartons of raw shell eggs sitting next to RTE yogurt parfaits in 1/1 vertical refrigerator & raw shell eggs sitting next to packages of RTE cheese in walk-in.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. YOGURT PARFAITS & CHEESE WERE MOVED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of debris and mold: caulking along the 3-vat sink.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues and mold. RECAULK 3-VAT SINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGN.
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03/21/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Two refrigeration units have doors on them that do not completely seal when shut. Small openings into the units around the doors are visible when they are closed. This allows the warm air to enter and makes it difficult for the units to keep TCS foods at 41F or below. Please repair the doors.
Discussed with manager not to tightly cover any food items while they are cooling.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: egg & sausage burrito cooling for 6 hours in the Walk in observed at 44-50°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. ITEMS WERE DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: canadian bacon 43F & egg & sausage burrito 43F in 1/1 dr vertical ref display
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. COOLER DOOR FOUND OPEN, ITEMS WERE MOVED TO ANOTHER UNIT TO COOL QUICKLY
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10/22/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting all violations during the inspection.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2dr reach in prep refrigerator, 1/1 dr upright refrigerator, drive thru refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. MANAGER PLACED THERMOMETERS IN THE REFRIGERTORS.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit. AT THE END OF THE INSPECTION THE MANAGER FOUND THE TEST STRIPS.
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05/15/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site) (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous location.---------Observed 2014 permit posted in the back office not visible to the public.
Correction: A valid permit shall be posted in every food establishment in a conspicuous place in the public view.
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08/28/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Inspection time includes super slow computer start up.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: --------Caulking along three compartment sink,
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.----------Observed permit posted inside the back office.
Correction: A valid permit shall be posted in every food establishment in a conspicuous place in the public view.
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02/20/2014 | Routine | |
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of cleaning chemicals were observed stored on a shelving that also had cleaned utensils , located near the 3-compartment sink subjecting the utensils to possible contamination.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. You may store all toxic chemicals away from food and food contact utensils and equipment. Keep the chemicals at a central location where they do not pose any risk of contamination of these surfaces.
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08/23/2013 | Risk Factor | |
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