- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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01/19/2016 | Routine | |
1. Good temperature control of foods
2. Clean facilities noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands between handling soiled utensils and the lip surfaces of cleaned and sanitized beverage tumblers.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose attached to faucet of mop sink extends below the flood rim, negating the air gap protecting the potable water supply.
Correction: Remove, or suspend the hose above the flood rim of the sink to to prevent contamination of the drinking water system.
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09/15/2015 | Routine | |
The operator provided a digital metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
Note: Addl CFMs: Tammy Harrup cert.# 11910583 exp 1/8/2020 & Edgardo Arias cert.# 11978142 exp 1/29/2020
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey and raw hamburger patties were cold holding at improper temperatures. The operator rapidly cooled and cold held the TCS food products. (sliced turkey-45F & raw hamburger patties-43F-46F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/23/2015 | Routine | |
No violations were observed during today's inspection. The operator provided a metal probe thermometer, an Employee Health policy and chlorine test strips during today's inspection.
No violation noted during this evaluation. | 11/19/2014 | Routine | |
Addl Temp: salami & cheese roll-up-38F, whole meatball- 40F, sausage- 41F
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy FDA Form 1 was issued and discussed with the operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A container of sliced meatballs in the front service Coca Cola reach-in cooler was cold holding at improper temperatures ( meatballs measured 43 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/12/2014 | Routine | |
Addl Temp: pepperoni-41F, cooked ground meat-41F, tomato based sauce-40F
The operator provided a metal probe thermometer and chlorine tets strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple food products were cold holding at improper temperatures in the cookline Glenco reach-in cooler and cookline refrigerated maketable unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Frigidaire raech-in freezer.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The Glenco cookline reach-in cooler was observed in a state of disrepair and damaged ( food products stored in the unit was observed with elevated temperatures)
Correction: Repair the Glenco reach-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 Glenco reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Missing floor tiles were observed in the rear warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/14/2014 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor (a large pot of tomato sauce was observed stored directly on the floor beside the front walk-in freezer unit).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: A large pot of tomato sauce prepared 11/24/13 and observed stored at room temperature in the front food processing area was noted not being adequately cooled to prevent the growth of harmful bacteria (tomato sauce measured 54-62 degrees F).
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked onions, being held on top of the food containers of the food processing area maketable unit cold rail, were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/25/2013 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked pasta and cut tomatoes on the top cold rail of the cookline refrigerated maketable unit was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/14/2013 | Routine | |
1. Discussed requirements for use of TPHC, cleaning and sanitizing of food probe thermometers, and reheating of prepared TCS foods..
2. Consumer advisory not required as all TCS foods cooked to temperature.
3. Coke refrigerator ceased refrigerating overnight
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Grilled onions cold holding at improper temperatures
Correction: was set in bowl above pans in make up cooler over night.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of chemical and personal use items are stored on shelf above condiments.
Correction: Space, partition, or store containers of chemicals, toxics, or personal use items below food, equipment, or utensils to.prevent contamination.
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05/10/2013 | Routine | |
There are no violations noted during inspection.
Attention to the staff! Please don't forget to wash hands when changing tasks in between glove changing! Wash your hands before putting on gloves.
Sanitizing solution tested correctly at 50 ppm.
Cutting board along the make-up table is getting to the point where it needs to be resurfaced or replaced.
Facility clean and well organized.
No violation noted during this evaluation. | 01/10/2013 | Routine | |
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