Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Several TCS foods not date marked in coolers. Cooked pastas, prepared salads. Discussed need for consistent dating procedures. Items were dated. Corrected.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Establishment does not have a CFPM on staff.
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:Some items in make table on cooks line holding > 41* Diced tomatoes and cooked sausage patties. Repair man was on premise and unit was serviced. Corrected.
Bare hand contact with ready to eat foods Observation:Bare hand contact while cutting cooked deli meat for salads. Discussed requirements about bare hand contact with ready-to-eat foods. Corrected.
10/12/2015
Regular
No violation noted during this evaluation.
03/28/2014
Routine
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed sliced ham dated 7-3. Ham was voluntarily discarded. Corrected at time of inspection.
equipment food contact surfaces and utensils clean to sight and touch. Observed handle of upright freezer in kitchen repaired with tape. Soda gun holder has mold growth. --Meat slicer had visible food debris on blade. Observed mold growth in soda gun. Both items were cleaned. Corrected at time of inspection.
Roasts held at a temperature of 130°F or above Make table in grill area of kitchen holding > 41*. Products were moved and temperature adjusted. Staff will monitor for proper temperatures. Corrected at time of inspection.
Laundry facilities requirement, location, and use
Common name-working containers Observed spray bottles of cleaners not labeled with common name of contents. Corrected at time of inspection.
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