- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The food in the top of the prep unit is cold holding at improper temperatures. The food in the walk in refrigerator on the left is cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
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09/09/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed checking a food temperature with their bare hand.
Correction: Provide suitable utensils such as thermometers deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Walk in refrigerator and both make units cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food items in the refrigeration unit are 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.
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05/19/2015 | Routine | |
Noted observations and corrective actions were discussed with the person in charge. Overall, the facility is well maintained and in compliance A permit was issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken is hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage, steaks, and milk are cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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01/22/2015 | Routine | |
| No violation noted during this evaluation. | 10/29/2014 | Routine | |
Noted observations and corrective actions were discussed with the person in charge. Employees are reminded to store all items 6 inches above the floor. They are also reminded to measure sanitizer concentration throughout the day.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken, steak, cheese and butter cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) biscuit gravy, chili, and lasagna in the refrigeration unit are 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) biscuit gravy, chili, and lasagna in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) deli meat in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair, missing, or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The front line prep units and the "veggie" walk-in were observed in a state of disrepair and damaged.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the kitchen equipment (grill, fryers, prep units) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, floor drains, walls, and ceilings in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. The hot water knob at the hand sink in the mechanical dishwasher/3-compartment sink area was observed in a state of disrepair.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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07/21/2014 | Routine | |
Operators have replaced refrigeration parts in an attempt to repair the two front line units. The ceiling tiles in the dish washing area have been replaced. Using time as a public health control was discussed with the person in charge along with other noted observations.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hamburgers, cheese, steak, milk, sausage, diced tomatoes, and sliced tomatoes are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The front line prep units and the reach-in were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the kitchen are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/09/2014 | Routine | |
Operators have made an effort to address and correct prior observations. Front line refrigeration units have been serviced and parts of the equipment have been replaced. Air temperatures for the "right" front prep line unit are lower. The 3-compartment sink is being used as an alternative for washing, rinsing, and sanitizing equipment/utensils until the mechanical dishwasher is repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham, cheese, hamburgers, steaks, milk, sausage, sliced tomatoes, and cole slaw are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats and cheeses in the refrigeration unit are 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats and cheeses in the refrigeration unit are not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Equipment - Good Repair and Proper Adjustment
Observation: The salad/veggie walk-in cooler was observed in a state of disrepair and damaged (not properly cold holding).
Correction: Repair the salad/veggie walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications (not properly mixing sanitizer to create a chlorine solution which provides proper concentration for sanitizing equipment/utensils).
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the grill(s), stove(s), and oven(s) have accumulations of grime, food residue and/or debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The ceiling tile over the mechanical dishwasher is not maintained in good repair (missing).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, and ceilings in the kitchen are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/06/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham, hot dogs, sliced tomatoes, and cheese are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The front line prep units were observed in a state of disrepair and damaged.
Correction: Repair the front line prep units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the meat walk-in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the dish washing area is blocked by a mop bucket, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dish washing area.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the dish washing area are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/09/2013 | Routine | |
A follow-up visit has been scheduled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham, steak, sausage, and chicken were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep units in the front, next to the grill, are not properly cold holding PHFs at <41 degrees. These units need to and must be repaired.
Correction: Repair the prep units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the hand sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/12/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham, lasagna, steak, and cheese were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) potato salad and lasagna 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The hand sink in the 3-compartment sink/mechanical dish washer area was observed in a state of disrepair, broken, and/or damaged.
Correction: Repair the hand sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the hand sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the grill area is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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02/06/2013 | Routine | |
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