- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employees at grill and between grill and fryer stations observed handling ready to eat buns and shrimp with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Discussed with employees. Gloves shall be worn when handling ready to eat foods.
- Critical: COOLING (corrected on site)
Observation: Tuna in covered plastic container in walk in found at 45°F after 6 hours of cooling.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Tuna uncovered, rapidly cooled in walk in freezer.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Multiple fryer baskets are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 19-Feb-2016
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Metal wall covering at corner near raw meat storage at grill line is falling away from wall.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 04-Mar-2016
- DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING (corrected on site)
Observation: Employee food items stored mixed in with restaurant food items in walk in.
Correction: Provide an area for employees to eat and drink that does not contaminate food, equipment, linens, single-use and single service articles. Personal food moved at time of inspection to designated area.
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02/05/2016 | Routine | |
- PROPER COOLING METHODS - IN EQUIPMENT (corrected on site)
Observation: Chicken salad/tuna salad in walk-in @ 44 degrees (1.5 hours after prep.) in tightly covered plastic containers.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.
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09/04/2015 | Routine | |
| No violation noted during this evaluation. | 04/27/2015 | Onsite Visit | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling ready to eat buns, cheese, and other condiments with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored in sanitizer bucket with 0 PPM Quat sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution at 150-400 PPM Oasis 146 multi-quat sanitizer.
- DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS
Observation: Employee food and beverage items are located on top shelf of walk in, above restaurant food items.
Correction: Relocate employee food and beverage items to prevent contamination of food, equipment, linens, single-use and single service articles. Move employee items to lowest shelf of walk in, separate from restaurant items. Correct By: 10-Oct-2014
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10/10/2014 | Routine | |
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