Discussed employee health policy with the owner.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cheese (50F) and sprouts (49F) in the rear upper section of the first sandwich preparation unit were cold holding at improper temperatures.
Correction: The food items were held in the unit for <4 hours. The operator will use time as a control or cold hold the items underneath the sandwich preparation unit. The operator rearranged the underneath section of the unit to ensure proper airflow to the rear sections of the upper unit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: Door gaskets and inside the rear sandwich preparation unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/04/2016 | Routine | |
Temperature and sanitary controls in place.
No violation noted during this evaluation. | 02/09/2015 | Routine | |
Generally, facility observed to be clean and well ordered. Staff wearing gloves and knowledgeable about employee health policy. Reviewed Norovirus prevention protocol and left handouts.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. After slicing and portioning deli meat, stacking in 6-8" deep amount.;Cool foods by the following methods: 1. Placing food in shallow pans with a maximum of 2" product depth 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the slicer base is cracked and stained and is not corrosion resistant, nonabsorbent, and/or smooth. Also, bottom shelf of prep tables are rusting.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator door gaskets on units in rear prep area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at rear of kitchen was measured at a temperature less than 100°F. Also, there is very little pressure on the flow of water from this handsink. Employees are walking all the way to the front of the facility to wash hands rather than use this one that needs repair.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F and sufficent water pressure to allow more effective removal of fatty soils encountered in kitchens.
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12/17/2013 | Routine | |
Generally, facility appeared to be clean and well ordered. Staff knowledgeable about employee health policy and following good handwash and hygiene practices. Chlorine sanitizier solution set up in 3-compartment sink at proper concentration of 75ppm. Operator will review Norovirus prevention protocols with staff. Left materials with operator.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Crates of raw shell eggs stored on shelf above ready to eat foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cooling Methods
Observation: The methods used for cooling were not adequate--using 8-10" depth of product when cooling composite meat salads such as chicken and tuna salads and cookie dough with raw eggs mixed the day before use in 20-24" depth.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans or several smaller containers or making smaller batches 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Left sandwich prep unit in front area cold holding at improper temperatures--deli meat and chicken salad 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.
- Sewage - Other Liquid Wastes and Rainwater (corrected on site)
Observation: A condensate drain line was dripping onto food products in the bottom of sandwich prep units.
Correction: Repair the condensate drain line to prevent incidental contact with foods. Operator moved food away from the area under the drip but will need to repair the unit to ensure condensate either drains or evaporates from unit.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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12/13/2012 | Routine | |
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