| No violation noted during this evaluation. | 10/30/2014 | Routine |
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- reach-in cooler
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- No thermometer in white refrigerator in fellowship hall. Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
10/31/2013 | Routine |
| No violation noted during this evaluation. | 10/23/2012 | Routine |
- Critical: Demonstration of Knowledge
- Comment:
- THE PERSON IN CHARGE IS MARIA OCACIO, THIS FACILITY POSTED THE MDA POSTER AND GUIDELINES FOR A HEALTH POLICY. THIS FACILITY IS NOW USING MDA'S ILLNESS ACTION GUIDANCE GUIDELINES AS A HEALTH POLICY. PERSON IN CHARGE IS KNOWLEDGEABLE ABOUT EXCLUSIONS AND RESTRICTIONS. ITEM CORRECTED.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
|
11/15/2011 | Follow-up |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- Employee(s)
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- THE PERSON IN CHARGE IS UNAWARE OF EXCLUSIONS OF THE BIG FIVE ILLNESSES. ALL PERSONS IN CHARGE SHALL BE KNOWLEDGEABLE OF FOOD SAFETY REQUIREMENTS. TRAIN ALL STAFF ON REQUIRED EXCLUSIONS AS REQUIRED BY 11/13/11.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- reach-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COLESLAW OBSERVED IN REACH IN COOLER IN CONTAINERS WITHOUT USE BY DATE. ALL REQUIRED, POTENTIALLY HAZARDOUS READY TO EAT FOODS SHALL BE PROPERLY DATE MARKED. PROPRLY DATE MARK ALL FOODS. , CORRECTED-FOOD/COLESLAWS DISCARDED DURING INSPECTION.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE GE FREEZERS BOTTOM SHELF IS SOILED. ALL FOOD & NON FOOD CONTACT SURFACES SHALL BE CLEANED AND SANITIZED AS REQUIRED. PROPERLY CLEAN AND SANITIZE FREEZER BY 2/3/12.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Grill line
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE PERSON IN CHANGE STATES HIS TEMPERATURE MEASURING DEVICE IS STORED AT HOME. ALL FOOD FACILITIES SHALL BE PROPERLY STOCKED AT ALL TIMES. ACQUIRE AND STORE A STAB TYPE THERMOMETER ON PREMISES AT ALL TIMES, BY 2/3/12.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE HALLWAY RESTROOM LACK HAND WASHING SIGN AGE FOR EMPLOYEES. ALL HAND WASHING SINKS SHALL BE PROPERLY STOCKED. POST HAND WASHING SIGN AGE AT HAND SINKS BY 2/3/12.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
11/03/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/06/2010 | Routine Inspection |
| No violation noted during this evaluation. | 04/01/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/13/2009 | Routine Inspection |
| No violation noted during this evaluation. | 04/07/2009 | Routine Inspection |
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