| No violation noted during this evaluation. | 03/02/2016 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Auto dispensed ammonium sanitizer tested correct at 200 PPM.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures in two door ref. cheese 45.4, cheese 44.3, gallon mayo 47.8, roast beef 45.7, mac salad 45.6, cooked chicken 46.1
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food relocated. Use metal stem food thermometers to check temps of food items to make sure the ref unit is capable of maintaining PHF at 41 degrees or below. Ref repair company has been called.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods 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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09/02/2015 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service plastic tableware was found stored bar three compartment sink.
Correction: Store single service tableware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The sink basin at the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of floor cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (stored above three compartment sink)
Correction: Containers of floor cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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02/09/2015 | Routine | |
Ammonium sanitizer test kit does not seem to be working properly. Replace with new kit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Open flour bag stored under table in kitchen.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces inside two door ref was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface inside two door ref and keep clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment in the kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/03/2014 | Routine | |
| No violation noted during this evaluation. | 07/01/2013 | Follow-up | |
Cooling procedure and temp logs supplied..
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of dry wiping cloths. Dry wiping cloth on cutting board of food prep unit was soiled.
Correction: Ensure dry cloths that are used in kitchen are changed when they become soiled.
- Critical: Cooling*
Observation: Pasta 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: Cooling*
Observation: Ambient temperature tomatoes and food ingredients not being adequately cooled before being used as ingredients or being sliced and put in ref units.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. ( Food prep ref must be able to maintain foods at 41 degrees or below at all times. Use food thermometers to check food temp.))
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06/18/2013 | Routine | |
Dish washing machine sanitizing properly.
Food service permit issued.
No violation noted during this evaluation. | 11/10/2011 | Routine | |
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