- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mayonnaise, sour cream and sliced tomatoes observed cold holding at improper temperature in the food prep reach in refrigerator.
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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03/16/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and mayonnaise observed cold holding at improper temperature in the food prep reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/16/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Turbo Air reach in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Exterior of glass door reach in refrigerator.
- Exterior of Turbo Air Freezer
- Exterior of Turbo Air Refrigerator
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Wall at the front door of facility is not maintained in good repair.
Correction: Repair the wall to render it smooth, impervious and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/08/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mayonnaise and sliced tomatoes observed cold holding at improper temperature in the sandwich prep reach in refrigerator.
Correction: Adjust the thermostat to ensure all temperature controlled for safety (TCS) cold food is maintained at 41°F or below to inhibit the growth of harmful bacteria.
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03/16/2015 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen blocked, preventing access by employees for easy handwashing: box fan noted on top of sink basin.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fan preventing its use.
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11/17/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Turbo Air deli top reach in refrigerator in the kitchen is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Air Conditioner cover in the kitchen.
- Door Track of the Display dessert reach in refrigerator.
- Pannini Grill
- Table under the pannini grill
- Exterior surfaces of the glass door reach in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Wall in the service area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the deep fat fryer and milk shake machine in the kitchen has an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/17/2014 | Routine | |
| No violation noted during this evaluation. | 03/18/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Carrot Cake and Coconut Cake observed cold holding at improper temperature in the dessert display reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/14/2013 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the table next to the deep fat fryer is not corrosion resistant, nonabsorbent, and/or smooth: aluminum foil used as a shelf liner. .
Correction: Remove aluminum foil from the shelf. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The dessert and glass door reach in refrigerators were observed in a state of disrepair and damaged
Correction: access panels missing on bottom exterior surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Bottom interior surface of meat reach in refrigerator.
- Bottom interior surface of beer keg reach in refrigerator.
- Cabinet below the deep fat fryer.
- Door Track of dessert reach in refrigerator.
- Exterior surface of radio.
- Cover for air conditioner.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall next to the deep fat fryer, wall behind the beverage area, and floors through out the facility (hard to reach places under and behind and at floor/wall junctures) have an accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/26/2013 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. sanitizer concentration exceed 400 parts per million.
Correction: Ensure chlorine sanitizer concentration for wiping cloths is between 50 and 100 parts per million using a chlorine test kit to ensure a toxic residual is not left on food contact surfaces. This procedure meets the requirements of 40 CFR 180.940.
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05/02/2013 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing: several items of employee clothing observed in and around sink basin. .
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the clothing preventing its use. Store employee clothing and personal items in an area away from food prep, service and cooking areas.
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01/02/2013 | Risk Factor | |
| No violation noted during this evaluation. | 02/01/2012 | Risk Factor Assessment | |
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