| No violation noted during this evaluation. | 04/30/2015 | Follow-up | |
THINGS THAT WERE REVIEWED WITH MANAGER TODAY: COOLING DOCUMENTATION TO 41 DEGREES. BARE HAND CONTACT, CRACKED PLASTIC FOOD STORAGE CONTAINERS, LIGHT SHIELD OVER PREP AREA, LIGHTING ON FRONT LINE FOR COOKING, LIGHTING IN REFRIGERATION UNITS. DISCUSSED WITH MANAGER THAT THESE ISSUES WOULD BE ADDRESSED IN NEXT INSPECTION. ALSO DISCUSSED CUTTING RAW CHICKEN IN SMALLER PORTIONS AT ONE TIME SO THAT CHICKEN DOES NOT SIT OUT AT ROOM TEMPERATURE FOR TOO LONG.
- Critical: Cooling* (repeated violation)
Observation: soup observed in sink at improper temperature for cooling process. Mac and cheese in refrigerator at improper temperature that was made the day before.
Correction: Follow correct cooling process on all foods being cooled to decrease length of time foods sit in danger zone and bacteria multiplies. Cooling handout given and cooling log given
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04/13/2015 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloths laying on countertops.
Correction: wiping cloths need to be stored in sanitizing solution when not in use to decrease growth of bacteria on cloths.
- Critical: Cooling* (repeated violation)
Observation: soup observed in sink at improper temperature for cooling process. Mac and cheese in refrigerator at improper temperature that was made the day before.
Correction: Follow correct cooling process on all foods being cooled to decrease length of time foods sit in danger zone and bacteria multiplies. Cooling handout given and cooling log given
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: chicken crepe filling and sliced tomatos were not being held at proper cold holding temperature
Correction: PHF have to be held at 41 degrees or below OR there has to be a system in place for time as a health control measure.
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03/16/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: raw chicken being stored above RTE foods in refrigerator
Correction: store chicken on bottom shelf with no RTE foods underneath to prevent cross contamination
- Critical: Cooling* (corrected on site)
Observation: broccoli and cheese soup was at 93 degrees after three hours of cooling. soup on top was not immersed in ice bath.
Correction: place soup in smaller containers, immerse in ice bath or place in walk in. when soup reaches 135 degrees monitor temp. Needs to reach 70 degrees within two hours. Needs to reach 70 to 41 degrees in 4 hours.
- Cooling Methods (corrected on site)
Observation: soup was cooling in ice bath but soup was in container about 4 inches above ice bath. Employee stated cooling process started at 11 am and it was at 93 at 215pm
Correction: place soup in smaller containers in ice bath and stir often. Monitor temp of soup when the soup reaches 135 degrees to 70 degrees within two hours. 70 degrees to 41 in 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomatoes were being held at 60 degrees for longer than a 4 hour period
Correction: Hold TCS foods at 41 degrees or less or use time as a public health control
- Equipment and Utensils, Air-Drying Required
Observation: pans were stacked wet
Correction: allow pans to air dry before stacking to prevent bacterial growth
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09/16/2014 | Routine | |
Gloves were being worn.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Employee failed to change gloves between touching raw hamburger wrapper, wiping glove on apron, and serving cooked food on plate.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
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10/24/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food produce stored on floor of walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches above the floor.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories and kitchen handwashing sinks 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: Hole in wall at the floor next to the service sink.
Correction: Repair the hole
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03/14/2013 | Routine | |
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