Hand washing stations are stocked and employees are washing hands. Proper cooking /holding/equipment temps observed. Observed good date marking and product labeling on all food items. Staff appeared to be knowledgeable with safe food handling practices.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulb in kitchen and warewash area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Wall in warewash area is not maintained in good repair. Wall panels need to be re-glued to sheetrock wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall behind warewash machine noted in need of cleaning. an accumulation of mold is building up behind warewash unit.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/22/2016 | Routine | |
Hand washing stations are stocked and employees are washing hands. Proper cooking /holding/equipment temps observed. Observed good date marking and product labeling on all food items. Staff appeared to be knowledgeable with safe food handling practices.
No violation noted during this evaluation. | 12/22/2015 | Routine | |
Hand washing stations are stocked and employees are washing hands. Proper cooking /holding/equipment temps observed. Observed good date marking and product labeling on all food items. Staff appeared to be knowledgeable with safe food handling practices.
No violation noted during this evaluation. | 10/01/2015 | Routine | |
Hand washing stations are stocked and employees are washing hands. Proper cooking /holding/equipment temps observed. Staff observed temping food items during cooking process. Observed good date marking and product labeling on all food items. Staff appeared to be knowledgeable with safe food handling practices.
No violation noted during this evaluation. | 06/25/2015 | Routine | |
Hand washing stations are stocked and employees are washing hands. Proper cooking /holding/equipment temps observed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in warewashing station not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing station.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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03/20/2015 | Routine | |
hand washing stations are stocked and employees are washing hands. Proper cooking /holding/equipment temps observed. PIC had a good working knowledge of food safety.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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12/19/2014 | Routine | |
Handsink stocked with soap/towels/sign. Employee health policy available. Good equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods.
- Food Storage - Clean and Dry Location
Observation: Food stored in the walk in cooler is subject to splash, due to a leaking condenser line.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in kitchen ( backside of warewashing area) is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/05/2014 | Routine | |
All critical violations had been corrected.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of thefood prep line, has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/15/2014 | Follow-up | |
Handsink stocked with soap/towels/sign. Employee health policy available. Good equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed proper cooling procedures and temps with the PIC.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: The apple butter, pear butter, and various canned products are not from an approved food preparation/processing facility.
Correction: Obtain food from sources that comply with the law.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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: Cooling* (corrected on site)
Observation: Sliced pears and mashed potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: Various prepared ready-to-eat (RTE) food items in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cooking utensils, slicers/shredders/ meat slicer/ food preperation areas and shelving.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of thefood prep line, has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/01/2014 | Routine | |
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