Reviewed temperature log-am temps of items on prep unit acceptable. Facility air conditioning out of service which may also be contributing to elevated temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, salami cold holding at improper temperatures on prep unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not overfill wells, keep lids on all the PHFs on prep unit between busy serving times.
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06/01/2015 | Routine | |
No violation noted during this evaluation. | 06/05/2014 | Risk Factor | |
Some flies noted, exterminator has been notified. No violation noted during this evaluation. | 09/12/2013 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
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03/06/2012 | Risk Factor Assessment | |
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the 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
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09/12/2011 | Routine | |
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