- Thawing (corrected on site) (repeated violation)
Observation: Observed incorrect thawing of chicken pot pie - on the counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the smoothie cooler operating above 41°F (It appears that the unit needs to be defrosted.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (Defrost the unit.)
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10/23/2015 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/29/2015 | Routine | |
Discussed cleaning of surfaces (wash, rinse, sanitize), glove use, and sanitizer for 3-vat sink (change as needed).
- Thawing (corrected on site)
Observation: Observed improper thawing. (room temperature)
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperature in the display cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard any food that has been at at improper temperature greater than 4 hours.
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09/05/2014 | Routine | |
Good Job.
No violation noted during this evaluation. | 02/07/2014 | Follow-up | |
Observed good date marking, new cutting boards, and chlorine test strips. Discussed employee health policy, proper cooling time/temperature, and proper cook temperatures.
- Critical: Cooling*
Observation: Observed bean soup in 2 door cooler still in cooling stage from last night. Product was observed at 58°F. (Item has not been properly cooled.)
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. (Do not use the product.)
- Cooling Methods
Observation: The methods used for cooling were not adequate for the bean soup in the 2 door cooler.
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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01/28/2014 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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06/27/2013 | Follow-up | |
See note to file.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food is cold holding at improper temperature in the cold display case.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front counter is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer in the 3 basin sink is too strong (> 200ppm)
Correction: Reduce the chlorine sanitizer to 50-100ppm
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06/21/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food cold holding at improper temperature in the display case.
Correction: Move the food to a unit that can maintain 41F or below. (Defrost the unit. If defrosting corrects the problem, you can use it for cold holding again. Otherwise, have the unit repaired to maintain 41F or below.)
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12/07/2012 | Routine | |
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