Discussed employee health. Recommend stocking handsink (next to ice machine at serving line) with soap and paper towels to improve convenience for handwashing.
No violation noted during this evaluation. | 01/20/2016 | Risk Factor | |
Observations discussed with PIC. Critical violations corrected during inspection. Okay to permit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Black bean burgers hot holding at improper temperatures in hot holding unit (130 degrees).
Correction: Adjusted temperature of hot holding unit to hold food at 135 degrees or higher.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulation of food residue on can opener blade. Can opener is rusty as well.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the handsink 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottles without labels.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/24/2015 | Routine | |
Gloves worn.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found burgers cooking on grill out under tree in back of kitchen.
Correction: All food to be protected from contamination. Grill was pulled under shed roof.
- Critical: Cooling* (corrected on site)
Observation: Found whole turkey breast at 55 degrees after 24 hours in cold unit.
Correction: Cooling to 41 degrees in six hours is required for all cooked cooled food. Please cool food as required (food was discarded).
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Found turkey breast at 55 degrees was moved from reach-in to walk-in instead of discarding.
Correction: Food to be voluntarily discarded is not to be restocked. Please discard food. Food product was placed in trash can.
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04/15/2015 | Risk Factor | |
gloves worn.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found raw marinated chicken on cart above cooked pork barbecue.
Correction: All raw to be under cooked product. Please store raw chicken below barbecue. Product was moved to another cart.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Found no time records for time controlled foods.
Correction: All timed foods are to be properly recorded. Please list foods (sandwich bar) and keep time record.
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01/13/2015 | Risk Factor | |
Gloves used. Dishmachine - chlorine sanitizer - 100 ppm - test strips (ok). 3 compartment sink - Quat sanitizer - 200+ ppm - test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found sliced meats and tomatoes in salad display above 41 degrees.
Correction: All cold hold items are to be 41 degrees or less. Please hold all ready to eat items at 41 degrees or less or use time control measures with items listed (time control used).
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Found dumpster was rusted through side wall.
Correction: All trash units to be in tight leakproof condition. Please replace unit with leakproof container.
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09/22/2014 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 05/27/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a cup of beverage with a lid/straw tip over and spillage soiled a prep table where a male employee was cutting vegetables.
Correction: Store cups of beverages separate from foods/food equipment and sanitize the table. Cup was removed and surface was sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the interior metal chute of the kitchen bulk ice machine.
Correction: Clean the mold from the chute
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03/31/2014 | Risk Factor | |
All violations have been corrected. Leaving data logger in walk-in. Permit Issued.
No violation noted during this evaluation. | 09/11/2013 | Follow-up | |
Data logger put in the walk-in cooler.
- Critical: Temperature* (corrected on site)
Observation: Observed tzatziki sauce at 46° F. This product was just delivered.
Correction: Put in the coldest unit to bring down to less than 41° F.
- Critical: Sewage - Conveying Sewage* (corrected on site)
Observation: Observed waste water from the dishmachine coming out of the grease trap in the floor. Water was standing on the floor and employees were walking thru it into the main kitchen area.
Correction: Dishwashing was discontinued in the dishmachine. Kitchen floors need to be disinfected. Drain is being looked at by maintenance. Do not use dishmachine until drain is fixed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed grease on floor between fryer and oven.
Correction: Clean.
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09/09/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dishwasher handle dirty dishes then clean dishes.
Correction: Wash hands after handling dirty dishes and before touching clean dishes.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed pink mold on the interior plastic baffle of the bulk ice machine.
Correction: Clean the mold from the baffle.
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02/08/2013 | Risk Factor | |
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