- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Additional refrigeration is needed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures on the cold holding bar - turkey that is located adjacent to the meatballs/sauces.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the temperature of the hot holding (still maintaining proper temperatures for hot holding) in order to maintain all cold foods that are temperature controlled for safety at 41 degrees F or below. If the temperature cannot be properly regulated then time controlled for safety can be utilized with a policy.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: wall shelving paint chipped off and wall at the trash can.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/13/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the cold holding for service next to the hot holding area.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The temperature was adjusted on the hot holding.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/09/2014 | Routine | |
| No violation noted during this evaluation. | 11/26/2013 | Follow-up | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide SANITIZING AGENTS at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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11/21/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced Turkey and Chicken observed at an improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/30/2013 | Routine | |
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