- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The method used to reheat gravy, previously cooked and cooled, was not adequate to reheate to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Reheated gravy to 165F within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed chili, hot dog chili, and deli meats in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing items, steamer and fryer, unnecessary to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/21/2015 | Routine | |
| No violation noted during this evaluation. | 06/22/2015 | Follow-up | |
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Dish machine is not in use. Employees are using an alternative manual warewashing method that has not been approved by the health department.
Correction: Repair or replace dish machine in 30 days or install a 3 compartment sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cook top
Correction: reach in refrigerator. Oil observed still in a fryer that is no longer in use.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the kitchen has no cold water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water at a temperature that will allow employees to comfortably wash hands.
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04/29/2015 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) deli meats
Correction: cheeses
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Dish machine is not in use. Employees are using an alternative manual warewashing method that has not been approved by the health department.
Correction: Repair or replace dish machine in 30 days or install a 3 compartment sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cook top
Correction: reach in refrigerator. Oil observed still in a fryer that is no longer in use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen has no cold water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water at a temperature that will allow employees to comfortably wash hands.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
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04/28/2015 | Routine | |
| No violation noted during this evaluation. | 10/28/2014 | Follow-up | |
Dishmachine is out of service. Dishware & utensils are being sanitized in a tub. Please wash & rinse, with sanitizer at proper concentration as last step.
- 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cottage cheese
Correction: vegtable soup cold holding at improper temperatures
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchenis blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. CORRECT WITHIN 24 HOURS.
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10/27/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/09/2013 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the prep surfaces and shelves was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of prep surfaces and shelves at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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09/21/2011 | Risk Factor Assessment | |
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