| No violation noted during this evaluation. | 12/09/2015 | Routine | |
- Critical: Handwashing Lavatory*
Correction:
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: mop and other items were in front of hand sink making it the sink inaccessible for employees to wash hands.
Correction: keep hand washing sinks accessible at all times to encourage employees to wash their hands.
|
07/07/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomatoes were being held at 50 degrees
Correction: place tomatoes in smaller containers and stacked lower and rotate from refrigeration to front line. Place tomatoes in smaller container and place container in larger container with ice OR Use time as a public health control
- Temperature Measuring Devices - Ambient Air and Water
Observation: No thermometers in front counter refrigeration units to measure adequate cold holding temperatures of meats
Correction: Place thermometers in units to access proper cold holding temperature of 41 degrees or below.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: pans were stacked and stored wet
Correction: after sanitizing dishes, allow to air dry before stacking and storing to prevent bacterial growth.
- Equipment - Food Contact Surfaces (corrected on site)
Observation: Dirty dishes were mixed with clean dishes on drain board
Correction: place dirty dishes on wash side of the sink to prevent cross contamination.
|
10/16/2014 | Routine | |
Facility was very clean and very well maintained. Gloves were being worn and handwashing observed. Good job!
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers of salt and water.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat balls hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
|
09/23/2013 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped flies was found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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02/15/2013 | Routine | |
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