PIC sent a copy of the new menu with the consumer advisory on it.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep unit or the back single door refrigerator used to store batter..
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.
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11/04/2015 | Follow-up | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PIC will redo menu with consumer advisory and send to me.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep unit or the back single door refrigerator used to store batter..
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through the dishwasher. No measurable chlorine santizer on dishes because santizer bucket is empty.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Sanitizer bucket replaced during inspection. Make sure to prime sanitizer through line and check concentration with test strips before sending dishes through. Proper amount of sanitizer on dishes after sanitizer bucket changed.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Single service forks and knives are stored with the food contact surface facing up.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the front near the display case is blocked, preventing access by employees for easy handwashing. This hand sink is not being used at this time because it needs repair.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Utlilize the dump sink up front temporarily for handwashing until the front handwashing sink has been repaired.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical hanging on clean dish shelf over clean dishes.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle moved to proper location during inspection.
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11/03/2015 | Routine | |
Prep unit is holding food at 41 F or below on the top and bottom of the unit.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths on counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in fixture in middle of the kitchen are not shielded, coated, or otherwise shatter-resistant. Cover is missing.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Area behind mop sink is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/13/2015 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths on counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: prep unit is not holding food at 41 F or below. Top of prep unit- sliced tomatoes 44 F, mac salad 49 F, ham 45 F, sausage 48 F, turkey breast 45 F. Prep refrig - chicken breasts 44 F, liquid eggs 45 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. TCS food held in prep refrigerator was moved to 2-door refrigerator during inspection. Time control will temporarily be used for food items on top of prep unit. Time control must be documented. Food must start at 41 F or below and be used or discarded within 6 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced meats and muffin batters in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken salad, tuna salad etc in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in fixture in middle of the kitchen are not shielded, coated, or otherwise shatter-resistant. Cover is missing.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Area behind mop sink is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled. Spray bottle under sink up front is not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottle of chemical labeled during inspection.
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04/07/2015 | Routine | |
Milk cooler in the back is only being used for produce. All milk is being stored in the 2-door refrigerator which is holding food at 41 F or below.
No violation noted during this evaluation. | 06/09/2014 | Other | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping cloths on counter. No sanitizing solution set up.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: milk cooler in the back is not holding milk at 41 F or below - milk is 45 F. Thermometer reading 46 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk relocated to 2-door refrigerator in the back during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) salads in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Food date marked during inspection.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the knife holder is not designed or constructed to be easily cleanable. Wooden block being used to store knives in. There is no way to clean knife holder.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside deflector plate of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Single service utensils stored with food contact surface facing up.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Utensils rearranged so food contact surface is facing down.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled. Spray bottle of chemical in the back is not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottle labeled during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored on shelf with and above food.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
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06/02/2014 | Routine | |
Food is holding at 41 F or below in prep and in milk cooler in the back. A temporary cooler is being used for half and half which is holding half and half at 41 F or below. The single door refrigerator previously used for the half and half is not being used and a new 2-door refrigeration unit has been ordered.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Food stored on the shelf beside the hand sink where it is subject to splash.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in two fixtures in the main kitchen are not shielded, coated, or otherwise shatter-resistant. Covers on these two fixtures are not secure and are hanging down.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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05/03/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on counter in the kitchen.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Food stored on the shelf beside the hand sink where it is subject to splash.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: Milk and half and half cooler in the back is not holding milk at 41 F or below - milk and half and half 49-50 F. Milk in front part of milk cooler in the back is 47 F. Food on the top and bottom of the prep unit are not holding at 41 F or below - diced and sliced tomatoes 54 F, chicken salad 53 F, ham 49 F, hummus 50 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. All food out of temperature in the units was discarded. Other food still in temperature was moved to another refrigeration unit. Time control will be used temporarily on the food in the prep unit - all food will be labeled with a time when it is removed from the refrigerator and will be used or discarded within 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sausage gravy, hummus and other foods in the 2-door refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth towels are being used to store in use containers on. Cloth towels are not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep unit or in either of the white refrigerators in the back.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. < 10 ppm chlorine when dishwasher was run. Chlorine sanitizer is almost out.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. New container of chlorine sanitizer put in use and concentration of chlorine is now at an acceptable level.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in two fixtures in the main kitchen are not shielded, coated, or otherwise shatter-resistant. Covers on these two fixtures are not secure and are hanging down.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory beside the prep unit or in the main kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Paper towels provided at hand sinks during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/01/2013 | Routine | |
Front display case is no longer being used to store potentially hazardous food in. Make salads with pre-chilled ingredients whenever possible and do not place lids on containers of prepared salads until they have cooled down to 41 F or below.
No violation noted during this evaluation. | 10/14/2011 | Follow-up | |
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Tuna salad made a couple of hours ago is still 53-56 F. Tuna salad was placed in a plastic container with a lid on it and put in the refrigerator before it was cooled down to 41 F or below.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Lid removed from the tuna salad and tuna salad placed back in the refrigeration unit. Monitor temperature so that tuna salad cools down to 41 F or below within 4 hours. Use an ice bath if needed to reach 41 F or below in the proper amount of time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: display case is 48 F. Cheese cakes and cream pies are 50 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Do not use this unit until it can hold food at 41 F or below.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean slicer was found stored on a shelf right next to the hand sink where it is exposed to splash.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. You can install a splash guard on the hand sink to eliminated the splash hazard.
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09/19/2011 | Routine | |
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