New Continental Sandwich Unit!
Cutting boards are on order.
Violation and inspection report was discussed with the PIC.
Previous violations have been corrected.
Good.
Excellent food temperatures.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
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01/20/2016 | Routine | |
Operator provided a copy of the inspection report. Discussed report with operator.
- Thawing
Observation: Improper methods used to thaw raw chicken breast. Inspector observed raw chicken thawing on counter top. Operator placed chicken in refrigerator. Inspector discussed proper thawing methods.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Superior sandwich preparation refrigerator was cold holding at improper temperature. Inspector used a infrared thermometer and internal gauge during the inspection. Operator moved all PTE items from unit and will cease using the prep station until repaired.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/28/2015 | Routine | |
Violation and inspection report were discussed with the PIC.
Slicer was being cleaned and sanitized at the time of this inspection.
Walk-ins look great.
Very clean
- Food Storage - Clean and Dry Location
Observation: Container of pizza sauce stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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04/13/2015 | Routine | |
Violation was discussed with the PIC and corrected.
Inspection report was discussed with the PIC.
Excellent datemarking!
Very well maintained kitchen.
Great food temperatures.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor of walk-in refrigerator or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor of walk-in refrigerator food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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10/29/2014 | Routine | |
Violation and inspection report were both discussed with the PIC.
Corrections made to previous violations dated 07-08-14: 0470, 1320, 2020A.
Excellent!
Very clean kitchen!
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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03/12/2014 | Routine | |
Violations and inspection report were discussed with the PIC.
Correction was made from previous inspection report dated 03-28-13: 0220, Good.
Very clean hood and filters
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in and a uncovered
container of oregano in the kitchen.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several refrigerator units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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07/08/2013 | Routine | |
Inspection was discussed with the operator
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Evidence of smoking in the dry storage area. Smoking may contaminate food, clean equipment, utensils and other items needing protection.
Correction: Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk in box.
Correction: Protect food from contamination by storing food in packages, covered containers, or wrappings.
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03/26/2013 | Routine | |
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