- 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:Deli - tomatoes and cheese were still above the ice level at the taco salad self-service station, corrected on site.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Huba - hot dog in steamer was 127 degrees after employee reheated them all in the microwave. Reheated, corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Meat - observed raw ground pork stored over ready-to-eat fajita chicken in display cooler, rearranged display, corrected on site.
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09/01/2015 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation:Huba - observed employee handle hot dog buns with bare hands, corrected on site.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Safe, unadulterated, honestly presented
Observation:Removed the following outdated infant formula from the shelves: 2 cans with sell-by date of 1 Oct 2014, 1 can with sell-by date of 1 Dec 2014, 1 can with sell-by date of 1 April 2015, 2 cans with sell-by date of 1 July 2015, and 5 cans with sell-by date of 1 Aug 2015. Corrected on site.
- Cheeses packaged using a reduced oxygen packaging method are approved
Observation:Meat - Observed varieties of cheeses are vacuum-packaged with a sell-by date of 60 days. There are no HACCP plans for the cheese and no prior approval for the reduced-oxygen packaging of cheese.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Huba - observed hot dogs in steamer were 98 degrees, thermostat turned up, corrected on site.
- 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:Deli - observed taco salad toppings at customer self-serve area were on top of ice, ice did not completely surround the containers.
- Handwashing cleanser, availability
Observation:There was no handsoap at the deli handsink, corrected on site. There was no handsoap at basement bar handsink.
- Hand drying provided
Observation:There were no paper towels at the basement bar handsink.
- Insect control devices are properly designed and installed
Observation:Observed fly swatters in deli and bakery departments - these are not approved insect control devices. Observed vector light above food storage in produce department.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Meat - observed packages of herring stored under raw pork in meat display case, corrected on site.
- Using a handwashing sink- operation and maintenance
Observation:Bakery - observed soiled buckets in bakery handwashing sink. Employees in Huba and the bakery stated that this compartment of the three-compartment sink is also used for washing equipment and utensils from their departments - the bakery kitchen does not have a separate designated handwashing sink, but there is a dishwashing machine. Deli - employees stated they use the food prep sink for handwashing, instead of the designated handsink at the front of the deli. Basement bar handsink does not appear to be in use - the sink was heavily soiled with visible cobwebs in drain, the sink however does work.
- Food is properly labeled
Observation:Meat - cheeses and cheese curds do not have ingredients listed on labels.Bakery - pumpkin pie and cookies do not have ingredients listed on the labels.
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08/18/2015 | Regular |
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