Noted that the Food Permit for period ending May 2016 was re-issued today. To drop of Foodhandler' class schedules and to return to check on the hot holding practices.HM
- Person in Charge
Observation: Employees were observed not properly sanitizing cleaned multiuse equipment and utensils.All Food Employees were not properly trained in food safety as it relates to their assigned duties.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils when manually washing using the 3-sink method. Have all Food Employees are trained in food sanitation to at least obtain a Foodhandler's Card. Also, at least one person is to have a Manager's Certificate in food sanitation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Foods that were being held for hot holding on the steam table and on top of the stove were found at improper temperatures. Meat patties inside the Patty Warming unit were also being hot held at improper temperatures. Internal temperatures ranged from 72 F to 125 F.
Correction: Reheat the foods to 165°F and maintain at 135°F or above through the hot holding period.
- Outer Openings - Protected
Observation: Outer opening screen fly mesh was torn and needs to be either repaired or replaced.
Correction: Repair or replace the outer fly screen mesh to keep out flying insects.
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02/10/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Reheating for Hot Holding*
Observation: The rice was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours before placing on steam unit
- Critical: Cooling*
Observation: Macaroni & cheese noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Food contact surfaces of equipment are not being sanitized at the 3 compartment sink- the sanitizer compartment is not set up
Correction: Set up the sanitizer compartment at the sinks- food contact surfaces must be sanitized
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01/20/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Thawing
Observation: Improper methods used to thaw fish (fish thawing in a pan of water), ,
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
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food preparation area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/05/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Refrigerator temperature observed above 41F.
Correction: Monitor and repair unit if needed- cold holding should maintained at 41F or below
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01/10/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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09/10/2013 | Routine | |
- Critical: Reheating for Hot Holding*
Observation: The jerk chicken, was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled of rice not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) rice 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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05/15/2013 | Routine | |
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