Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Package Integrity* (corrected on site)
Observation: Four dented cans of food on food storage rack.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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01/08/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. Dish machine is currently down and not in use. Adequate demonstration of knowledge by employee in the set up & usage of the three vat sink. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee entered the establishment & went directly to performing kitchen duties without adequate hand-washing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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09/16/2015 | Routine | |
Drinks in the kitchen must have a lid with a straw.
Provided director with a flyer for the upcoming serv-safe course in October.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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04/30/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Vegetable soup hot-holding on the oven-top was observed with an internal food temperature of 126 degrees at the time of inspection.
Correction: RAPIDLY REHEATED. Monitor hot-holding practices of TCS foods to ensure internal food temperatures are maintained at 135 degrees or higher to prevent potential bacterial growth.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Peas (46) & ravioli (47) cold-holding in the 1DR Upright Cooler observed with an internal food temperature of greater than 41 degrees at the time of inspection.
Correction: DISCARDED. Monitor cold-holding procedures of TCS foods to ensure internal food temperatures of 41 degrees or less to prevent potential bacterial growth.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The 1DR Upright Cooler was observed with an ambient air temperature of 50 degrees at the time of inspection.
Correction: DISCONTINUED THE USE AT THE TIME OF INSPECTION. Repair or adjust the 1DR Upright Cooler to ensure the ambient air temperature is capable of maintaining TCS foods at an internal food temperature of 41 degrees or less to prevent potential bacterial growth.
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11/24/2014 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
* Routinely inspect the premises for evidence/presences of pests and communicate findings with certified pest controller.
* Verified calibrated food stem thermometer, adequate quat sanitizer concentrations, and quat sanitizer test kit.
- Refuse Receptacles (corrected on site)
Observation: There are refuse containers (with food waste inside) in the kitchen without covers.
Correction: All refuse containers are to be fitted with snug lids.
- Pests - Controlling Pests* (corrected on site)
Observation: Harborage conditions exist: Trash cans with food waste and uncovered fruits.
Correction: Discussed with manager at time of inspection. Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/14/2014 | Routine | |
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The three vat sink was set up correctly. Health permit posted & visible. Adequate employee health policy in place. Training information given to management.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is damaged & causing metal fragments when cans are opened.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade.
- Non-Food Contact Surfaces
Observation: Debris build-up interior of the microwave oven.
Correction: Provide a detailed cleaning of the microwave oven interior.
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02/10/2014 | Routine | |
NOTES:
* No violations at time of inspection.
No violation noted during this evaluation. | 08/01/2013 | Routine | |
NOTES:
* Verified employee health policy, calibrated food stem thermometers, sanitizer test kit and concentrations.
* Violations corrected at the time of inspection process.
- Cooling Methods (corrected on site)
Observation: Peas and Mac n Cheese in RIC cooling method was not effective.
Correction: Portion all foods in shallow metal pans/containers and cool from 135 degrees to 71 degrees or less within 2 hours and from 71 degrees to 41 degrees or less with 4 additional hours. If 71 degrees is not reached within 2 hours there is only 4 hours to cool foods from 135 to below 41 degrees or less.
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03/11/2013 | Routine | |
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