- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: Soda beverages are contacting moldy nozzles on the soda fountain.
Correction: Clean and sanitize the soda nozzles until they are free of mold. Use a strong light to determine if they are adequately cleaned. The frequency of cleaning must be often enough to keep the nozzles free of mold. Correct By: 23-Jun-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Raw chicken pieces in the lower front drawer were found at 50F. The operator stated that the chicken pieces were cut up last night. (chicken pieces in the rear drawer were found at 40F)
Correction: Maintain cold potentially hazardous foods at or below 41°F. The operator removed the chicken from this cooler and spread them in a thin layer on a sheet pan and placed them in a <41F walk in cooler.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory does not DISCLOSE what menu items are served in an undercooked form.
Correction: The consumer advisory must DISCLOSE what menu items are served undercooked AND REMIND the consumer that eating the undercooked item is an increased health risk. For example, for eggs cooked to order place an asterisk next to the egg item(s) on the menu that leads to a footnoted that states "Eggs ordered sunny-side up, over-easy, or otherwise soft cooked, may be undercooked. Whether dining out or preparing foods at home, consuming undercooked meat, poultry, fish, seafood, or eggs may increase your risk of foodeborne illness". Correct By: 29-Jun-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Test kits for each type of sanitizer were not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 06-Jul-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths stored on counters were not in a sanitizing solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 23-Jun-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Bags and boxes of food were stored directly on the floor in the garage storage area.
Correction: Store all food items 6 inches above the floor. Correct By: 23-Jun-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The ice scoop was stored on top of the ice machine. The top of the ice machine is dusty.
Correction: Store the ice scoop on a clean surface or in the clean ice bucket. Correct By: 23-Jun-2015
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: The storage garage is is left with the garage door open. Bulk food items and single service items are stored in this area.
Correction: Food and single service article storage areas must be protected against the entry of insects and rodents. Correct By: 23-Jun-2015
- INTENSITY - LIGHTING
Observation: The light intensity in the outdoor walk in coolers and freezer is low. Compact fluorescent bulbs do not work well in cold temperatures.
Correction: Provide the correct lighting intensity in all work and storage areas. Correct By: 06-Jul-2015
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06/22/2015 | Routine | |
- Critical: PACKAGE INTEGRITY
Observation: Small cans of pineapple juice in the display refrigerator are rusty on top.
Correction: Discard any damaged boxes and food that potentially are contaminated or adulterated. Correct By: 06-Aug-2014
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling bread slices with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 06-Aug-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat condiments and container of cooked chicken stored under raw meat in the cooks prep line cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Correct By: 06-Aug-2014
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Soda beverages are coming into contact with moldy surfaces inside of the soda gun.
Correction: Disassemble, clean, and sanitize the soda gun often enough to preclude mold. Correct By: 06-Aug-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Raw perch marinating in the buckets was found at 66F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Marinate the fish in the refrigerator at proper cold holding temperatures. Correct By: 05-Aug-2014
- Critical: PLUMBING - APPROVED MATERIALS
Observation: The outdoor black hose that is used for filling pots for the fish boils is not labeled a food grade hose.
Correction: Provide a food grade hose or show that the existing hose is a food grade hose by providing documentation from the manufacturer. Correct By: 12-Aug-2014
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Backflow prevention devices are not provided on the hose bibbs outside.
Correction: Provide hose bibb backflow preventors on these hose bibbs. Correct By: 19-Aug-2014
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: A bottle of sanitizer was stored on the counter where it could tip and leak into the ice cream storage bin.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 06-Aug-2014
- CONSUMER ADVISORY
Observation: The consumer advisory does not identify which menu items are potentially served undercooked.
Correction: The consumer advisory must identify which items are potentially undercooked and then remind consumers that eating undercooked items may be an increased health risk. For example, place an symbol next to the egg items on the menu that leads to the symboled footnote that states: 'Soft cooked eggs like sunny-side up, over easy, and soft poached may be undercooked. Whether dining out or preparing food at home, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Correct By: 12-Aug-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener has an accumulation of old food debris.
Correction: Clean and sanitize the can opener at least every four hours. Correct By: 05-Aug-2014
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 06-Aug-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Knives are being stored in the crevice between the prep tables. The area between the prep tables is not clean.
Correction: Do not store the knives in an area that is not maintained clean. Correct By: 05-Aug-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Boxes of food are stored directly on the floor in the walk in cooler (outside).
Correction: Store all food items 6 inches above the floor. Correct By: 06-Aug-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: One of the light fixtures in the walk in cooler located outside is not shatter resistant or shielded.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 12-Aug-2014
- HANDWASHING AIDS AND DEVICES, USE RESTRICTION
Observation: Soap or single-use toweling is provided at food preparation sink.
Correction: Remove handwashing aids and devices at unapproved sink and prohibit handwashing at this sink. Correct By: 12-Aug-2014
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08/05/2014 | Routine | |
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