Notes:
1. Make a point to not overstock the pans in the top wells of the MUT cooler.
2. Make sure to maintain/restock the ice water baths under the chill containers on the sandwich assembly line.
3. PIC is ordering a dual check valve for the mop sink. Until it is installed, make sure to store the end of the hose above the flood rim of the sink.
4. It took a while for hot water to reach the hand sink on the sandwich assembly line. Hot water had to be turned on at all rear kitchen sinks to push it through to the front hand sink. See if there is anything that can be done to provide a more ready supply of hot water for hand washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes, sour cream (in chill containers with melted ice water baths), and sliced cheeses (overstocked in top wells of MUT) 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.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The use of a backflow prevention device rather than an air gap was observed for the mop sink. The hose extended below the floodrim and the AVB only protects against backflow and not backpressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Install a dual check valve to protect against backflow, backpressure, and continuous pressure.
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03/21/2016 | Routine | |
Top portion of make-up table have been repaired and supports 40 F or less.
No violation noted during this evaluation. | 06/23/2015 | Follow-up | |
Maintenance call was placed to get sandwich unit repaired. Do not store any food in top portion of sandwich unit.
The follow-up inspection will occur on June 23, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced meats, cheeses, tomatoes, chicken salad cold holding at improper temperatures in the top portion of sandwich unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: Fried onions and sandwich tomatoes and cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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06/18/2015 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 12/22/2014 | Routine | |
Notes:
Time as a public heath control is used on fried onions, labels are in use with 3 hours sell or discard time.
Excellent food handling and sanitation observed.
- Food Display (corrected on site)
Observation: Sliced lemons on self service area are not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door was propped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/15/2014 | Routine | |
Validation inspection conducted by DSO for comparison to routine inspection performed on April 2d. Verbal outbrief provided to PIC..
No violation noted during this evaluation. | 04/07/2014 | Other | |
Additional temperatures taken:
sour cream in top cold wells 39.9
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Clam chowder, brunswick stew, and au ju hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/02/2014 | Routine | |
Additional temperatures taken:
baked and sweet potatoes in drawers 150154
Adequate thermometer, quaternary ammonia sanitizer buckets, 3-vat sink setup, and test kit. Reviewed employee health.
Reviewed procedure for preparing fries. Considering the possibility of using time as a control or other options for maintaining temperatures.
Work order is in place for the WIC door -- door is no longer pulling itself closed.
Ice buckets must be stored inverted when not in use.
No violation noted during this evaluation. | 11/22/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Strongly encourage facility to start using time as a public health control for the cooked onions and cooked pepper/onion mixture. The way the products are hot held have consistently shown they cannot be maintained above 135 F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese sauce, cooked onions, and cooked onions/peppers hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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06/12/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, and test kit. 3-vat sink not currently set up or in use. Reviewed employee health.
Front hot box was reset to try and bring up the ambient air temperature of the unit. Throughout the inspection the unit was found to be dropping, but started to recover after being reset.
A couple of knats/flying insects noted around the rear hot box/tea dispenser area. Grouting has been redone in the area, and staff are working to keep the floors as dry as possible. This is an area of increased moisture and will continue to serve as an attractant for pests.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Roasted chicken and cooked onions hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/26/2013 | Routine | |
Adequate thermometer, 3-vat sink, quat sanitizer, and test kit. Reviewed employee health.
Adds a product called Fruit Fresh to apple slices to prevent/slow browning process.
Service technician has been called to check out the front low 2-door salad cooler. Product was removed and relocated to other refrigeration units.
Roastbeef is hot held in the autosham unit overnight. Food items that may be cooled down: rotisserie chicken (made into chicken salad), cheese sauce, some soup (depending on quantity). Au ju made twice a day (smaller quantities).
- Cooling, Heating, and Holding Capacities
Observation: Front low 2-door salad cooler is not maintaining temperatures of 41 degrees or less.
Correction: Provide additional refrigeration necessary to maintain food items at 41 degrees or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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02/02/2012 | Routine | |
All violations have been corrected during inspection.
Facility is clean and well maintained.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottles containing chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/24/2011 | Routine | |
Non-critical violation must be corrected within 30(thirty) days.
- Cooling, Heating, and Holding Capacities
Observation: The long sandwich prep line's top portion is not maintaining proper cold holding temperature. Sliced turkey and sliced tomatoes were found at 50 F and 46 F.
Correction: Repair or replace cold holding unit to maintain food items at 41 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
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10/26/2010 | Routine | |
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