- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced pickles in prep cooler were observed cold held at 45.2°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Foods were changed to shallower bins and will be monitored. Ensure foods in 2 door prep cooler and prep top remain under 41F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Milk in the waitstaff and kitchen areas are not date marked after opening. Lasagna, split pea soup, chicken dumplings and various other foods are not date marking in the walk-in cooler.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Dates were put on items in the walk in cooler and milk during inspection.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Chicken rice soup in walk in cooler is dated 3/6, noodle soup in cooler is dated 2/28, and a chicken dumpling in cooler is dated 3/4. All have exceeded their date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Items were discarded during inspection.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: True 1 door reach in cooler in kitchen area is not working properly to hold food at 41F or below. Sauerkraut was observed being cold held at 54.7F. Thermometer on upper right corner of outside unit was observed reading at 50F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Place thermometer in unit to help monitor unit and food temperatures. Correct By: 13-Mar-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 24-Mar-2015
- FOOD CONTACT SURFACES - SOILED
Observation: (REPEAT VIOLATION) Ice machine has visible mold and black specks inside unit. The meat slicer and can opener have visible food residue.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 17-Mar-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site)
Observation: (REPEAT VIOLATION) Flour and pancake mix was observed in green tubs in the kitchen area unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Lids were found, cleaned, and put on top of containers during inspection.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Eggs in kitchen True 1 door cooler and salsa and cut strawberries in True 1 door waitstaff cooler are stored in unlabeled or improperly labeled containers. Observed salsa in container labeled turkey base, strawberries and eggs in container labeled whipped margarine.
Correction: Store all foods in containers labeled with the common name of the food or ingredient. Correct By: 17-Mar-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Boxes of ketchup, mashed potatoes, coffee and other items are stored on the floor in the room where the ice machine unit is. In the walk in freezer, ice cream, potato fries, frozen meat and other items were observed on the floor.
Correction: Store all food items 6 inches above the floor. Correct By: 17-Mar-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of handles to walk-in cooler and walk-in freezer are soiled with residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 17-Mar-2015
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03/10/2015 | Routine | |
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