Reviewed menu- all items are fully cooked. Observed lunch menu.
No violation noted during this evaluation. | 10/23/2015 | Routine | |
Good handwashing noted.
Observed lunch service.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 150-400 parts per million or otherwise identified by manufacturer's recommendations. (Dispensing unit was not feeding sanitizer correctly-this was corrected at inspection).
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06/10/2015 | Routine | |
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Base board on wall observed peeled out in dry food storage room. Facility must be maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/05/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) brisket 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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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06/10/2014 | Risk Factor | |
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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11/12/2013 | Routine | |
Maintain the corrected items as corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Dough labeled as not ready to eat (raw) stored above ready to eat foods.
Correction: Store products that are not ready to eat below ready to eat foods.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: A cleaner labeled as a product to be used on non food contact surfaces provided for use as a sanitizer.
Correction: Provide and use sanitizers that meet the requirements specified in 40 CFR 180.940. Note: PIC was able to locate an approved sanitizer spray during inspection.
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08/05/2013 | Risk Factor | |
Maintain the corrected item as corrected.
Employee health materials posted - please be sure to continue to train staff on this topic.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat food is not date marked.
Correction: Mark the date on containers of potentially hazardous foods to indicate a maximum holding period of seven days, not to exceed a manufacturers use by date.
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05/01/2013 | Risk Factor | |
Maintain the corrected items as corrected. Discussed procedures for providing a fully equipped hand sink while the primary sink is not usable. Reviewed employee health with PIC and new food service worker.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The sink that has been designated for hand washing while the primary hand sink is not working properly is blocked - carts are being parked in front of the sink.
Correction: Remove the items blocking the sink and maintain access at all times
- Hand Drying Provision (corrected on site)
Observation: There are no paper towels at the hand sink (temporary).
Correction: Provide paper towels at each kitchen hand sink.
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01/24/2013 | Risk Factor | |
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