- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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03/04/2016 | Risk Factor | |
- Plumbing System Maintained in Good Repair
Observation: Plumbing fixture beneath the handwashing sink located in the front of service area is leaking and a catch basin is underneath drain to catch the run-off of water.
Correction: Repair the plumbing fixture underneath the sink in order that gray water can dispose according to law.
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10/27/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/29/2015 | Routine | |
- Lighting, Intensity
Observation: Light intensity inside deli-case unit is burned out and doesn't meet the required 20 foot candles. The work area near the meat slicer is also inadequate to meet the required 50 foot candles.
Correction: Install or provide additional lighting inside the Coldtech deli-case to meet the required 20 foot candles and in the meat slicer area for food worker safety purposes.
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11/06/2014 | Routine | |
| No violation noted during this evaluation. | 10/31/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs in the steamwell were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Deli meats in prep cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dish washing area has rags and spray bottles stored inside the sink, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rags and spray bottles inside the sink preventing its use.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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05/22/2013 | Routine | |
Coolant added and now the deli-top is maintaining 41 degrees and below. Display case is shut down for repair (no foods).
No violation noted during this evaluation. | 12/18/2012 | Follow-up | |
Follow up inspection will happen after the deli case is repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The deli case, both top and bottom was cold holding at improper temperatures.
Correction: All the deli foods were disposed of by the chef manager directive. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The thermostat setting was on the coldest number but foods ranged from 44 - 48 degrees.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen or on the front service line.
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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12/17/2012 | Risk Factor | |
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