Observed lunch service.
Menu updated for file.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Prepared items date labeled are still in use >7 days, (meat sauce, sliced deli meats).
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Be sure date labeling is correct.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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10/27/2015 | Routine | |
Risk factor inspection as part of standardization inspection.
Food processor and spatula removed from service.
Relocate storage of pizza boxes and metal pans from back storage area.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The facility is eating/storing food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and store personal food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
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03/17/2015 | Risk Factor | |
Store wiping cloths in sanitizer in between uses-corrected to 300ppm quat.
Stop using single-use containers. These are not meant to be re-used.
No violation noted during this evaluation. | 11/05/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Thefood handlers are storing personal food in the kitchen in areas where they may contaminate food, clean equipment, utensils or other items needing protection. (opened water bottle in pan with gyro
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of stainless steel cleaner and grill cleaner is stored with pan spray, strainer, lemon juice.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (corrected on site)
Observation: Antacids stored with vegetables in walkin cooler
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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06/25/2014 | Risk Factor | |
no violations noted
observed signed employee health policy
No violation noted during this evaluation. | 01/27/2014 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagne, cut deli meats and prepped tomatoes in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. DISCUSSED-CORRECTION INITIATED
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of AIR FRESHERS AND CIGARETTES are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners and cigarettes must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/09/2013 | Risk Factor | |
Risk factor inspection
observed signed employee health policy on file-good
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/09/2013 | Routine | |
Initial routine inspection, opened 11/25/2012
employee health policy signed and on file
good date labeling on sliced meats, also include stuffed grape leaves and sliced cheeses
good storage methods in walkin cooler (raw items on bottom shelf)
noted 3 basins sink set up properly, also use container of sanitizer for wiping cloths
No violation noted during this evaluation. | 12/07/2012 | Routine | |
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