All food and refrigeration temperatures were adequate.
Concentration of chlorine sanitizer in final rinse cycle of dish machine was adequate
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor of walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Observed tomato sauce cooling in large containers in walk-in cooler.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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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09/30/2014 | Routine | |
Cooling logs for tomato sauce have not been kept since prior inspection. Requesting logs be kept to document cooling process of tomato sauce and then copies provided to Health Department.
Except for that noted above, all violations noted in previous inspection, 5/27/14, have been corrected.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed pizza cutter stored in gap between prep unit and oven.
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.
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06/09/2014 | Other | |
Chlorine sanitizer solution in dish machine is within appropriate range of concentration
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The lettuce in walk-in cooler is unsound or adulterated. Observed jar of salad dressing in bucket of lettuce (in water) to keep lettuce from floating.
Correction: Ensure food is safe and unadulterated. Food storage containers should be covered. Person-in-Charge voluntarily discarded bucket of lettuce.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed containers of mushrooms and lettuce uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Unpackaged food stored in direct contact with undrained ice. Observed frozen condensate accumulating in pizza prep unit with potential for coming into contact with food.
Correction: Maintain refrigeration units so that frozen concentrate does not accumulate.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed knives stored in gap between prep unit and oven.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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: Cooling*
Observation: Ground beef noted not being adequately cooled to prevent the growth of harmful bacteria. Observed ground beef cooling in large container in bottom of Cold Tech 3-door prep unit.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Person in charge removed ground beef to allow to cool to ambient temperature before puting in walk-in cooler.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed tomato sauce in large containers in walk-in freezer.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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 - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed mouse droppings in storage room.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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05/27/2014 | Routine | |
| No violation noted during this evaluation. | 01/30/2014 | Risk Factor | |
3-door sandwich prep unit has been serviced and is holding proper temperature.
Written procedure for time control of potentially hazardous foods on the buffet bar is in place.
All critical violations since previous inspection have been corrected.
No violation noted during this evaluation. | 08/29/2013 | Follow-up | |
Chlorine sanitizer concentration in wiping cloth bucket within appropriate range, 50ppm.
Manager made appropriate corrective actions to violations.
Service tech scheduled for 3-door sandwich prep unit.
PIC will implement written time for control policy for buffet bar.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures. Observed various potentially hazardous foods in sandwich prep unit between 45 - 60 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods cold and hot holding at buffet.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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08/28/2013 | Risk Factor | |
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