| No violation noted during this evaluation. | 03/31/2016 | Risk Factor | |
| No violation noted during this evaluation. | 09/28/2015 | Routine | |
| No violation noted during this evaluation. | 03/24/2015 | Routine | |
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Rice still hot from steam table (100 F) placed tightly covered on top of other food in walk-in refrigerator. Tuna salad made from RT ingredients (68 F) placed tightly covered in 2-door refrigerator. Hard boiled eggs heated up and not used placed in tightly covered container while still 55 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Cooling should be done in the walk-in refrigerator. Pre-chill ingredients for things like tuna salad if possible.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced 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.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Partially cooked eggs offered for sale or service in facilities that serve highly susceptible populations.
Correction: Cease service of raw or partially cooked animal food or seed sprouts in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire. PIC will use raw shell eggs for hard boiled eggs and fully cooked eggs only. He will used pasteurized eggs for any eggs that are undercooked.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Spray hose upstairs is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored with clean dishes and single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
|
09/15/2014 | Routine | |
Walk-in refrigerator is holding food at 41 F or below. They still have not received supply of quaternary ammonium sanitizer or test strips. They will use bleach temporarily to sanitize until other sanitizer arrives. Set up 3-compartment sink with chlorine sanitizer during inspection to determine how much bleach is needed in 3rd compartment of sink.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
03/12/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on shelf above food prep surface.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Open drink moved to proper location during inspection.
- 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. Raw shell eggs stored over RTE food in the walk-in refrigerator.
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. Raw shell eggs moved to bottom shelf during inspection.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Deep container of chicken a la king covered with plastic wrap placed in walk-in to cool -
125 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Container of food uncovered and placed on top shelf during inspection. Monitor cooling temperature to make sure cooling parameters are met.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: food in walk-in refrigerator around 43 F - turkey 43 F, fish 43 F. There was a problem with this unit earlier in the day which has been repaired.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Closely monitor temperature of the food in this unit to make sure food drops back down to 41 F or below. If there is any doubt about food being out of temperature due to refrigeration problem this morning then discard food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after opening. Remaining pieces of cut deli meats were not date marked.
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. Meats date marked during inspection.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. <150 ppm quat sanitizer in 3rd compartment of 3 compartment sink. The dispensing system was not being used because of the low amount of sanitizer in the bottle and there were no test strips to measure if enough sanitizer was put into the sink.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Additional sanitizer added to sink until proper concentration was acheived when measured with my test strips.
|
03/03/2014 | Routine | |
Door gaskets on the refrigerator upstairs have been replaced and food is 41 F. May want to adust temperature on this unit lower so food temperature is a little lower. Hot water dishwasher upstairs is being temporarily used as a chemical dishwasher until the dishwasher can be replaced in a few weeks. This dishwasher can be used as a hot water or chemical dishwasher according to the data plate and it was dispensing the proper concentration of sanitizer. Make sure you have chlorine test strips so level of sanitizer can be measured.
No violation noted during this evaluation. | 08/14/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: food in upstairs refrigerator is not holding at 41 F or below - cottage cheese 46 F, roast beef 47 F, milk 47 F.
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. Food out of temperature discarded during inspection. They will not hold any potentially hazardous food in this unit until it is repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on the upstairs refrigerator are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 161.
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.
|
08/08/2013 | Routine | |
- 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 below the minimum allowable level of 180ºF. The thermometer read 135 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. Breaker was thrown and had to be reset. Dishwasher cycle was rerun and rinse temperature got up to 180 F.
|
02/20/2013 | Risk Factor | |
Temperature turned down on refrigeration unit during inspection. Monitor and document temperature of food in this unit. Fax information to 857-7315. If food cannot be maintained at 41 F or below then move all potentially hazardous food to another unit until proper temperature can be maintained.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: 2-door refrigerator in main kitchen is not holding food at 41 F or below. Milk 45 F, turkey 44 F, sweet and condensed milk 43 F. Thermometer is reading 42 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Monitor temperature of food in this unit. If it cannot hold food at 41 F or below then move food to another unit.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. The spray hose at the pre-wash sink in the upstairs kitchen is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
|
12/21/2011 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: 2-door refrigerator in main kitchen is not holding food at 41 F or below. Most food is about 43 F - milk and macaroni are both 43 F. Thermometer inside is reading 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Refrigerator has been heavily used today. Monitor temperature of this unit along with food product.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. The spray hose at the pre-wash sink in the upstairs kitchen is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
|
12/16/2011 | Routine | |
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