Foods in right prep unit were discarded and unit will not be used until repaired. Facility very clean. Thank you
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Couintry ham, hot dogs and bacon bits in right prep cooler cold holding 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.
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12/31/2015 | Risk Factor | |
All food temperatures good. Facility clean. Single violation corrected. Thank you.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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08/21/2015 | Risk Factor | |
Facility very clean. All food temperatures good. Please remember to regularly check dates on ready to eat foods being cold held in refrigerators for discard date.Label and dating of foods is well done. Thank you.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat sliced ham in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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04/09/2015 | Routine | |
Facility clean. Observed good food handling practice by employees. All violations noted were corrected on inspection. Repair to middle prep refrigerator scheduled for tomorrow morning. Thank you.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw hamburger patties cold holding at improper temperatures
Correction:
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12/01/2014 | Risk Factor | |
Conducted standardization inspection with consent of owner/operator.
No violation noted during this evaluation. | 08/19/2014 | Training | |
Very good label and dating of foods observed. All food temperatures good. Facility very clean. Thank you.
No violation noted during this evaluation. | 04/22/2014 | Routine | |
Inspection focused on proper food handling, cook and holding temperatures. Thank you.
- 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.
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12/12/2013 | Risk Factor | |
Inspection focused on food temperatures and food handling. Facility very clean . Thank you
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham, hamburger and spagetti sauce in right prep unit 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) (repeated violation)
Observation: The prepared ready-to-eat cooked roast beef 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.
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08/21/2013 | Risk Factor | |
Facility very clean. Good hand washing and glove use observed. Remember to label and date all foods to be held for more than 24 hrs. Thank you.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container (coffee cup) in the food preparation area.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food (raw fish fillets) in the 2 door True refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The spagetti sauce, corn and gravy was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Leftovers were being reheated on steam table.
Correction: Rapidly reheat food for hot holding to 165°F on stove or in microwave or above within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat baked potatoes 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. Potatoes were discarded.
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04/17/2013 | Routine | |
Inspection focused on food holding temperatures and food handling. All temperatures good. Good food handling and glove use observed. Thank you.
No violation noted during this evaluation. | 12/15/2012 | Risk Factor | |
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