| No violation noted during this evaluation. | 10/19/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Multiple containers of food observed stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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01/21/2015 | Routine | |
All other violations from the inspection conducted 10/23/14 have been corrected. An ice bath will be used for the PHF/TCS foods on the salad make table.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced hard boiled eggs and sliced tomato cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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12/08/2014 | Other | |
All other violations from the previous inspection conducted 10/23/14 have been corrected. An ice bath will be used for the PHF/TCS foods on the salad make table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced hard boiled eggs and sliced tomato cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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11/13/2014 | Other | |
Discussed proper cooling methods for products prepared from room temperature ingredients and for products that are cooked and cooled. Discussed employee health policy with PIC.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of food stored on the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice pudding hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato, diced hardboiled eggs, macaroni salad cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood Contact Surfaces
Observation: The gasket of the under counter meat freezer is not designed or constructed to be easily cleanable. Gasket is loose and not easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Correct in 15 days.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cook line is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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10/23/2014 | Routine | |
Discussed procedures for rotation of foods on the cold and hot bar. No violations observed during inspection. No odors observed during inspection.
No violation noted during this evaluation. | 10/16/2014 | Complaint | |
One cold hold unit on food bar has been replaced with a newer unit.
- Critical: Cooling* (corrected on site)
Observation: Pinto beans noted not being adequately cooled to prevent the growth of harmful bacteria. Pinto beans 70 degrees at 7 hours of cooling.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front service pepsi cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Correct in 7 days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and wall behind the dishwasher noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct in 15 days.
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10/24/2013 | Routine | |
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