| No violation noted during this evaluation. | 05/11/2015 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed the end of the drain line for the 3 compartment sink extend below the flood rim of the drain bowl. Back siphonage must be prevented. Raise the end of the drain line above the flood rim of the drain bowl.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Person in charge did not know that temperature potentially hazardous foods must be held below 41 degrees F. Person in charge must be knowledgeable. Certified food manager must train employees about temperature requirements or have employee enroll in certified food manager course.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on the can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the restroom handsinks. Provide paper towels.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed hot water for the restroom handsinks water must reach a minimum temperature of 100 degrees F. Repair the handsinks to provide hot water.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed turkey, cole slaw, salami, and sliced tomatoes in the salad prep cooler with temperatures ranging from 48-52 degrees F. The air temperature of the cooler was 58 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed bag of ham and chicken stored in metal pans in the walk-in cooler and used for more than one day not date marked. Potentially hazardous ready-to-eat foods must be date marked with an expiration date mark of 6 days from date of preparation. Provide date marks on these foods.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Cleaning Receptacles
- Items:
- Refuse container(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease build-up on top of the grease dumpster. Clean to sight and touch on a weekly basis.
- General violation description:
- 5-501.116 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPEMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under # 5-402.13. (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and exhaust hood as well as dusty fire suppression nozzles. Ventilation equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed greasy floor under the cooking equipment. Facilities must be kept clean. Clean to sight and touch on a basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed broken panel door on the left fryer. Equipment must be maintained. Repair or replace the panel door.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the men's room handsink. Provide a handwashing sign.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed food debris on the bottom shelf of the reach-in freezer. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed the back door left open after delivery had been made. .Outer openings must be protected from entry of insects and rodents. The door was closed in my presence. Violation corrected.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the pizza prep cooler. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
04/14/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- A BOTTLE OF 3% STRENGTH BLEACH IS NOW ON SITE. A FEW CHLORINE TEST STRIPS WERE GIVEN TO FACILITY TODAY ALSO, BECAUSE ONLY QUAT TEST STRIPS ARE AT THIS ESTABLISHMENT. ACQUIRE CHLORINE TEST STRIPS AS SOON AS POSSIBLE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
10/31/2014 | Follow-up |
- Critical: Hand Drying Provision
- Comment:
- PAPER TOWEL ROLLS WERE PLACED IN THE TWO REST ROOMS DURING THIS FOLLOW-UP INSPECTION. ITEM CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Comment:
- A SANITIZER STILL NEEDS TO BE ACQUIRED. A UNLABELED SPRAY BOTTLE OF APPARENT QUAT SANITIZER DOES EXIST ON SITE NOW. ACQUIRE THE SANITIZER IN 24 HOURS OR LESS. ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Toilet Tissue, Availability
- Comment:
- ROLLS OF TOILET PAPER WERE PLACED IN BOTH REST ROOMS DURING THIS FOLLOW-UP INSPECTION. ITEM CORRECTED.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
|
10/21/2014 | Follow-up |
- Critical: Hand Drying Provision
- Comment:
- RESTOCK THE PAPER TOWEL DISPENSERS IN THE REST ROOMS.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Locations:
- at the 3-compartment sink
- Comment:
- ACQUIRE A SANITIZING CHEMICAL WITHIN 24 HOURS. SUPPLIER IS SCHEDULED FOR TOMORROW. (IF QUAT TABLETS OR SOLUTION CANNOT BE ACQUIRED, USE NON-LAUNDRY BLEACH AND DILUTE IT TO A 50-100 PARTS PER MILLION CONCENTRATION IN THE SANITIZE COMPARTMENT OF THE 3 COMPARTMENT SINK, FOR SANITIZING. ACQUIRE AND USE CHLORINE TEST STRIPS TO VERIFY IT.) , ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Locations:
- in the Walk-in cooler
- Comment:
- WRAPPED RAW BEEF WAS STORED ON A SHELF ABOVE DICED PEPPERS. BEEF WAS RELOCATED TO BE ON A BOTTOM SHELF AT MY INSTRUCTION. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Toilet Tissue, Availability
- Comment:
- TOILET PAPER IS NEEDED IN BOTH MEN'S AND WOMEN'S REST ROOMS. RESTOCK THE TOILET PAPER DISPENSERS.,
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Drying Mops
- Locations:
- in the utility room
- Comment:
- THE MOP IS STORED IN THE EMPTY UTILITY SINK BASIN. HANG IT ON THE WALL TO PROVIDE PROPER DRYING OF MOP.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Locations:
- in the 3-compartment sink
- Comment:
- PLASTIC SODA CUP LIDS ARE USED TO SEAL SINK COMPARTMENTS DURING WASH, RINSE AND SANITIZING. ACQUIRE RUBBER STOPPERS.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Locations:
- at the Ventilation hood canopy
- Comment:
- THERE IS DUST AND GREASE ON THE VENTILATION HOOD FILTERS. CLEAN THE FILTERS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Locations:
- at the Back Door
- Comment:
- REPAIR OR REPLACE THE SELF-CLOSER MECHANISM THAT HAS ITS ARM SEPARATED FROM THE DOOR FRAME.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
10/09/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- cooler(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN HANDLES OF COOLERS DAILY. CLEAN INSIDE OF COOLERS AND DOOR GASKETS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/09/2014 | Routine |
- Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s), Non-food contact surface(s) outsides of equipment cooler
- Locations:
- make table
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- MAKE TABLES: NON-FOOD CONTACT AREA AROUND THE COLD WELLS, LID HANDLES, LIDS, BOTTOM OF COOLERS NEED TO BE CLEANED NOW AND MORE FREQUENTLY.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- dish washing area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
10/25/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT/BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY DATE MARKING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
06/03/2013 | Follow-up/crit added |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED: PIZZA COOLER HAS CUT TOMATOES, HOUSE MADE RANCH DRESSING, HAM, PIZZA CHEESE, PEPPERONI AT 43F-49F. HOLD AT OR BELOW 41F TO REDUCE THE RISK OF BACTERIAL GROWTH. THE SANDWICH COOLER WAS AT 41F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- NOT CORRECTED: DATE MARK THE RIBS, RANCH DRESSING, BOILED EGGS. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
05/28/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- make table Sandwich cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) PIZZA MAKE TABLE: OBSERVED PEPPERONI AT 52F, PIZZA CHEESE 47F, HAM 45F N TOP OF COOLER. STORE MADE RANCH DRESSING 47F IN BOTTOM OF COOLER. 2) SANDWICH COOLER: FETA CHEESE 44F IN TOP, RANCH DRESSING AND SLAW 45-47F IN BOTTOM OF COOLER. DISPOSE OF THE PEPPERONI. MOVE ALL OTHER FOOD TO A 41F COOLER. CORRECT VIOLATION BEFORE OPENING TOMORROW. FOLLOW UP WILL BE IN 1- 4 DAYS. DO NOT USE COOLERS FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OPENED FETA CHEESE AND BOILED EGGS WITHOUT DATE MARKING. DATE MARK AT TIME OPENED. CORRECT WITHIN 1 DAY. , ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
05/02/2013 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTION MADE: Observed chemical test strips in use to determine and maintain adequate sanitizer strength.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTION MADE: Observed TEMPERATURE in conjunction with Time 3-501.16
- General violation description:
- 3-501.19 - rather than Time alone 3-501.19, as a public health control to limit organisms of public health concern for deli meats
- Effectiveness
- Comment:
- CORRECTION MADE: Observed full cover caps worn by the two food employees as effective hair restraint.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Wiping Cloths, Use Limitation
- Comment:
- CORRECTION MADE: Observed wiping cloth(s) between uses stored fully submerged in a mild 100 p.p.m chlorine sanitizer solution.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/17/2012 | Follow-up |
- Critical: Common Name
- Comment:
- CORRECTION MADE: Observed spray bottles properly labeled "Bleach" and the other "Degreaser".
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Sanitizing Solutions, Testing
- Comment:
- Non-complaint at this time
- General violation description:
- 4-302.14 - owner awaiting for chemical test strips to arrive with this Friday's food shipment. ,
- Critical: Time as a Public Health Contro
- Comment:
- Observed time being used as a public health control to limit organisms of public health concern for pizza toppings kept in a refrigerated food preparation table. Being developed is a written procedures for using Time alone as a public health control to limit organisms of public health concern. Potentially hazardous food are being discarded after 4 hours, else after 6 hours if product temperature has not exceeded 70*F states the owner. Provide a written procedures for using Time alone as a public health control. ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
11/27/2012 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics degreaser
- Locations:
- Storage area dish washing area
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed spray bottles without labels naming the chemical it contains
- General violation description:
- 7-102.11 - label chemical name contained in bottle.,
- Critical: Demonstration
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. i.) CORRECTION MADE: Following instruction, Observed the Employees present: Are aware of the names of the big 5, Are aware of the associated five illness symptoms, Are aware of their associated restrictions and Are aware of the means to remove these restrictions. ii.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-102.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and " " for REHEATED FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours DATE Marking cooled foods 41*F & less, discarding after 6 days. TIME Marking foods
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed the stab type food thermometer reading 4*F too cold
- General violation description:
- 4-502.11 - calibrate in ice & water to ready 32*F. Correction Made: Observed the stab type food thermometer calibrated to read 32*F in an ice & water bath.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not provided
- Corrections:
- Provide adequate training consisting of items above.
- Comment:
- Observed chemical test strips not in use to determine adequate sanitizer strength to be maintained as follows: - 3 rd compartment sanitize sink @ 50 p.p.m. - Sanitizing in place equipment @ 100 p.p.m. - Wiping cloth wet storage @ 100 p.p.m. Note: 100 p.p.m. chlorine sanitizer solution equivalent to "1 teaspoon liquid chlorine bleach" added to "1 gallon of water". , ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) displayed
- Locations:
- 3-door reach-in cooler food prep table
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed no time marks nor written procedure while using time as a public health control to limit organisms of public health concern for deli meats
- General violation description:
- 3-501.19 - chicken @ 50*F, salami @ 52*F and sliced cheese @ 48*F. Provide written procedure and time marking when using Time alone to limit the growth of organisms of public health concern. Discarding potentially hazardous food after 4 hours, else after 6 hours if product temperature has not exceeded 70*F., Observed no time marks nor written procedure while using time as a public health control to limit organisms of public health concern for deli meats
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed two food employees not wearing effective hair restraint
- General violation description:
- 2-402.11 - Have food employees wear hair nets or full cover hats when preparing food.,
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Employee(s) food prep area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloth(s) stored dry on the food m preparation counter top(s). Store wiping cloth(s)
- General violation description:
- 3-304.14 - in between uses, full submerged in a mild sanitizer solution equivalent to 100 p.p.m chlorine solution ~= 1 teaspoon chlorine bleach added to 1 gallon of water.,
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11/15/2012 | Routine |
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