- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw chicken in the walk-in stored over block of cheese)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine bin 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back kitchen employee bathroom
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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08/24/2015 | Routine | |
The Delfield prep that had some problems in the past cold holding foods at 41 or less is now only being used for non-potentially hazardous foods only.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment (ice machine bin) that has not been cleaned or sanitized periodically as required.
Correction: The ice machine bin must be cleaned and sanitized periodically to prevent contamination of ice.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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.
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04/23/2014 | Risk Factor | |
-The dish machine would not dispense sanitizer or rinse agent at the time of inspection.
- The ice machine needs to be emptied, washed and sanitized on the inside. Debris build-up was observed on the white shield on the inside top of the ice bin.
- Contact the health department with a plan for the Delfield prep unit and a time-frame.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken, shrimp and veal cold holding at improper temperatures in the Delfield prep table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The prep table continues to not hold temperature. It appears that the Delfield prep table may need to replaced as it continues to go out of service after repairs are done.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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: 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 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor at the drain in front of the 3 bay sink is not smooth and easily cleanable.
Correction: Repair the floor covering or grout to make it smooth and easily cleanable.
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10/29/2013 | Routine | |
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