Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Deli meats in front service area not in origianal container or date marked.
Discarding or reconditioning unsafe, adulterated, or contaminated food Observation: Outdated container of potato salad. Voluntarily destroyed by staff.
Food shall be obtained from sources that comply with law Observation: Eggs on site not from an approved source.
Poisonous or toxic materials used and applied Observation: Sanitizer solution in 3 compartment sink is above recommended concentration level.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw shell eggs stored above ready-to-eat items in kitchen refrigerator.
Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy Observation: Dial probes read 40 degrees and inspector thermometer read 45 degrees in cold product.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Items on salad bar not maintained at 41 degrees or less.
10/06/2015
Regular
No violation noted during this evaluation.
12/12/2014
Follow Up LOC
Handwashing sinks-Numbers, capacities, location, and placement Observation:The only hand washing sink in the rear kitchen area is currently located in the employee restroom.
Indoor and outdoor surfaces Observation:Carpeting in front food service area.
Test kit provided and used to measure sanitizing solution concentration Observation:No test kit available to check sanitizer concentrations.
Toilet room receptacle, enclosed, fixtures clean
Drying mops Observation:Mop needs location to be hung up to air dry.
Handwashing signage Observation:Sink in front of store is not designated for hand washing only.
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