| No violation noted during this evaluation. | 07/22/2015 | Follow Up LOC |
- 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: Blue cheese in SE kitchen prep top cooler not cold-holding (54.7F). Person In Charge moved blue cheese backstock to main cooler in basement.
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07/13/2015 | Physical Recheck |
- 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: Bean sprouts (45.7F), cut lettuce (46.9F), and blue cheese (57.7F) in the SE kitchen prep cooler not cold-holding at proper temperature. Cooked mushrooms (52.5F) in NW kitchen prep cooler not cold-holding at proper temperature. Person In Charge discarded all food product in both coolers that have exceeded 4 hours.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: Employee removed vegetables from non-food contact cardboard boxes and began cutting them before washing. Person In Charge had employee wash vegetables.
- Bare hand contact with ready to eat foods
Observation: Employee cutting cucumber for ready-to-eat salad with bare hands. Employee put on gloves.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Kitchen handwashing sink used to thaw frozen scrimp. Container of scrimp moved into prep sink.
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07/08/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure for responding to vomiting and diarrheal events.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No employee with Certified Food Protection Manager.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked mushrooms stored on counter (98F) was not cooled properly. Person In Charge stated they have been out more than 2 hours. Discarded. --Observation: Cooked pasta placed in containers was not cooled properly (78.1F) and covered. Person In Charge moved to basement cooler.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray Lysol stored on shelf with food in basement. Person In Charge moved to shelving with other chemicals.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No food employees and conditional employees are informed in a verifiable manner of their responsibility to report health.
- 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: Bean sprouts (44.8F) and lettuce (44.6F) were not cold holding. Person In Charge moved to different location in tabletop prep cooler.
- Sanitization methods - hot water, chemical
Observation: Warewashing machine tested too low for sanitizer (0 ppm). Person In Charge contacted dishwashing service provider and fixed machine during time of inspection.
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06/24/2015 | Regular |
- Handwashing signage
Observation: No hand washing sign posted at the kitchen hand sink. No hand washing sign posted in the employee restrooms.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the sanitizer concentration.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers not available in all reach in coolers.
- 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: Cooked pasta(46F,48F,51F) in the reach in the True reach in cooler is not able to maintain cold temperatures of 41F or below. Cooked pasta discarded by employee and the cooler was tuned down. Internal temperature did come down to 41F.
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06/03/2014 | Routine |
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