June 19, 2009 (Critical Procedures)

April 01, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for theseared tuna that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

May 12, 2008 (Routine)

• 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0450 C - Utensil without handle used to dispense flour and sugar that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0480 - Unlabeled food containers of flour and sugar.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0810 - The methods used for cooling were not adequate. After 1 hour, chicken/tomato mixture at improper temperature. Cooling must reach 70oF in less than 2 hours, then to 41oF or less in an additional 4 hours. Use more shallow pans and uncover in the refrigerator. Monitor to ensure products cool to the above standards.
  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.
• 1060 - The nonfood contact surface of the cloth towels used for draining and shelf liners are not corrosion resistant, nonabsorbent, and/or smooth. Also, defrost freezer to make it easier to clean.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The food contact surface of the enamel coated bowls and pans are not designed or constructed to be smooth and it contains chips, or pits that can not be easily cleaned. (Enamel coated pans and bowls.)
  Replace the pans and bowls to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

April 20, 2007 (Routine)