| No violation noted during this evaluation. | 03/25/2016 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Best by date stamped on 2-3 bottles of salad dressing stored inside Kenmore Elite refrigerator were dated Feb 2015. Foods stamped best by date expired.
Correction: Discard the food.
|
01/05/2016 | Risk Factor | |
| No violation noted during this evaluation. | 10/07/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside the Frigidaire freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
|
07/14/2015 | Routine | |
| No violation noted during this evaluation. | 11/18/2014 | Follow-up | |
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: The fruit observed rotten in the refrigeration unit.
Correction: Ensure food is safe and unadulterated.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (packages and cans observed damaged and leaking).
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Mac & Cheese, pork, Brie, soup cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Remove items from refrigeration units that do not require refrigeration as this does not allow for proper air flow in the unit. Adjust the units.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) soup, pork, fish, mac & cheese 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: re- usable dishes in the large container
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves and cabinets
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are located stored with and on top of food.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
11/04/2014 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Cheesecake observed with a fuzzy mold like substance. Can of shrimp observed moist and dripping.
Correction: Discard products. Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bologna, greens, yogurt, milk and yogurt #2 cold holding at improper temperatures.
Correction: Repair or replace the unit. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) yogurt (10/26/13), yogurt (6/8/12), lemon meringue (9/1/13), cheesecake (10/31/13), yogurt (8/17/13) in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-INTERIOR OF THE REFRIGERATORS.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible at the handsink in the kitchen.
Correction: Provide a sign/poster that is clearly visible to all employees
|
11/07/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use on top of the microwave oven.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
03/07/2013 | Routine | |
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