- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the white reach-in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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04/28/2015 | Routine | |
Discussed date marking and designated area for employees.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken and potatoes 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.
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01/28/2015 | Routine | |
Operator submitted Servesafe certification and menu with consumer advisory. Permit issued.
No violation noted during this evaluation. | 10/08/2014 | Follow-up | |
Discussed corrections to violations. Provide consumer advisory & CFM (Servesafe) in 10 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date marking on hot dogs and cheese.
Correction: Date mark foods held over 24 hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that beef and eggs may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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09/29/2014 | Risk Factor | |
Operator must obtain certification in food management in 90 days. Employees must obtain food handler cards in 90 days. Discussed employee health & corrective actions to violations.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs were holding in a manner that may cause cross contamination of to spaghetti.
Correction: Separate raw foods during storage from cooked ready-to-eat food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter and cheese cold holding at improper temperatures.
Correction: Discard butter and cheese. Ensure foods stay at 41*F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) milk and cheese were not discarded by the "consume by" date. Milk exp. 6/9/14 and cheese exp. 5/28/14.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by" date marked on the food container.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Prep units and refrigerator does not hold foods at 41* F.
Correction: Adjust or repair refrigerator/prep units.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door on women's rest room.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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06/10/2014 | Routine | |
Discussed the following: employee health, date marking, and corrective actions to violations. Permit issued.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Roast beef and corn beef hash cold holding at improper temperatures
Correction: Discard meats held over 4 hours. Store 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 ready-to-eat (RTE) commercially processed cheese 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) hard-boiled eggs in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep coolers not holding temperature: Prep cooler #1-top portion Prep cooler # 2-right reach-in portion not holding temperature.
Correction: Repair unit and do not store potentially hazardous foods in a portion of the unit that is not holding proper temperature until they are repaired.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling was noted in need of cleaning.
Correction: All ceilings must be cleaned as often as necessary to keep them clean.
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09/05/2013 | Routine | |
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