- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: Employee observed handling wraps and sandwiches with bare hands. Instructed employees when to use gloves or other means to when handling ready-to-eat food.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The low temperature dish machine had 0 ppm of chlorine at the start of inspection. Ecolab was called and at the end of the inspection was 50 ppm. RECOMMEND: dish machine checked daily for concentration of chlorine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The gaskets on the 2 door True reach in cooler are in poor repair. The covers of the basement chest freezers are taped together.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The cutting board on the cook line is in poor repair.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
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08/28/2015 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling wraps and sandwiches with bare hands. Instructed employees when to use gloves or other means to when handling ready-to-eat food.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING
Observation: The 2 door True reach in cooler was 50 f. The food in the unit ranged from 50 f-53 f. Repair man was called.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 21-Aug-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The low temperature dish machine had 0 ppm of chlorine at the start of inspection. Ecolab was called and at the end of the inspection was 50 ppm. RECOMMEND: dish machine checked daily for concentration of chlorine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The gaskets on the 2 door True reach in cooler are in poor repair. The covers of the basement chest freezers are taped together.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The cutting board on the cook line is in poor repair.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
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08/21/2015 | Routine | |
| No violation noted during this evaluation. | 06/13/2014 | Re-inspection | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed rinsing hands.
Correction: Food employees shall be trained in proper handwashing techniques. Correct By: 13-Jun-2014
- Critical: HANDSINK - USED FOR NO OTHER PURPOSE (corrected on site)
Observation: Handsink had a milk crate in it at the start of the inspection.
Correction: Train food employees that handwashing sinks shall not be used for any other purpose than handwashing.
- GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION (repeated violation)
Observation: Reach-in cooler located on the North wall of the kitchen observed at 48 F. The cooler did not appear to be in a defrost cycle. The potentially hazardous foods are maintaining 41 F or below. The repair company was contacted during the inspection.
The chest freezers in the basement noted with duct tape.
Correction: Contact the repair company and monitor to ensure it stays at 41 F or below.
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06/06/2014 | Routine | |
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