Provided a copy of salmon being farm raised and pellet feed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meatballs (56F), tomatoes, diced (52F), and onions, sauteed (49F) 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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11/12/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ground beef and chicken 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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06/15/2015 | Routine | |
| No violation noted during this evaluation. | 01/27/2015 | Routine | |
| No violation noted during this evaluation. | 10/20/2014 | Routine | |
Good job on food temperatures. Intervention plan previously implemented in 2013. Maintain temperature logs. Log not completed for 7/16 and 7/17.
No violation noted during this evaluation. | 07/17/2014 | Risk Factor Intervention Evaluation | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta in Low Boy cold holding at improper temperatures(50*F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Kitchenware and Tableware (corrected on site)
Observation: Plates improperly handled.
Correction: Store plates with food or lip-contact surface facing downward to prevent contamination prior to use.
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04/30/2014 | Routine | |
| No violation noted during this evaluation. | 02/24/2014 | Routine | |
| No violation noted during this evaluation. | 11/26/2013 | Routine | |
Cold holding in prep tables corrected. Reviewed how to use time as control for food safety with Brandy.
No violation noted during this evaluation. | 08/29/2013 | Follow-up | |
Deli meats are on ice to maintain cold holding at or below 41*F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Mozzarella cheese, goat cheese, munster cheese, cheddar cheese in point make table 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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08/27/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Mulitple food items in point and salad prep tables 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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08/08/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Multiple deli meats and cheeses in the point, saute and salad prep tables 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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07/29/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey, chicken, Roast beef, crab, and pizza cheese 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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07/19/2013 | Routine | |
Great work on taking corrective actions. All prep coolers are cold holding at or below 41*F.
No violation noted during this evaluation. | 06/04/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prep tables( salad table and saute table) not cold holding at or below 41*F. Deli meats, sliced tomatoes and chicken not at or below 41*F
Correction: Relocate food to cold holding unit that can maintain cold holding at or below 41*F
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05/10/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Alfredo and pasta sauce in prep tables 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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05/07/2013 | Follow-up | |
Prep tables for sandwiches and pasta continue to cold hold above 41*F. Work on maintaining units or relocate food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Turkey, ham, deli meats, sliced tomatoes, chicken breast, cold holding at improper temperatures, Point station make table was 52*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/25/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Turkey, ham, deli meats, sliced tomatoes, chicken breast, cold holding at improper temperatures, Point station make table was 52*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 201*F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station closest to walk in cooler is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory near beverage prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Multi Quaternary Ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only Multi Quaternary Ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/16/2013 | Routine | |
Update menu items.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered bread stored at floor level in kitchen.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy and mashed potatoes 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* (corrected on site)
Observation: Deli meats, tuna and chicken salad, sliced tomatoes, and cheeses cold holding at improper temperatures
Correction: Relocate 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 prepared ready-to-eat (RTE) deli meats 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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device not provided in prep table coolers.
Correction: Provide a temperature measuring device that is easily readable and accurate in the intended range of use.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep tables 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 drink station is being used for purposes other than washing hands. Hand sink being used to prep tableware.
Correction: The handwash facility identified above is to be used for washing hands only
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12/06/2012 | Routine | |
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