Manager was not present at the moment of the inspection. Person in charge demonstrated knowledge about food safety.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic one third pans (black color) were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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08/06/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: BATTERIES ADDED TO THERMOMETER AT TIME OF INSPECTION. Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: HOSE RELOCATED. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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01/07/2015 | Routine | |
The operator provided a thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned steak on the cold rail of the front service refrigerated sandwich maketable was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/04/2014 | Routine | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the front service under counter refrigerated unit is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the warewashing area is being used for purposes other than washing hands (observed the tomato slicer in the handsink basin prior to being cleaned and sanitized at the three compartment sink).
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the warewashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/13/2013 | Routine | |
Additional food temps: bologna 33, Teriyaki chicken 35
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands after engaging in activities which may have contaminated 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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs in sauce, classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the coke cooler where milk and yogurt are displayed..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/14/2013 | Routine | |
Facility has adequate metal stem thermometers.
Quaternary test kit is on hand. Sanitizer was at proper concentration.
Do not place any potentially hazardous food items in the coca-cola reach-in until the unit has been repaired.
Frequent hand washing observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pastrami, veggie burgers, and egg omelet cold holding at improper temperatures. Operator voluntarily discarded foods.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Coca-cola reach-in was observed with an ambient air temperature between 40-45 F. The back of the unit was reading around 40 while the front was reading at 45 F.
Correction: Repair or replace unit to hold potentially hazardous foods at 41 or below.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the men's/women's rest-rooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/04/2011 | Routine | |
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