- Food Display/Preventing Contamination by Consumers (corrected on site) (repeated violation)
Observation: Food on display is not protected from contamination. Donuts observed on display without any protection. Donuts are inside of a cardboard donut box with no lid.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Cooling Methods, Food containers (corrected on site) (repeated violation)
Observation: Food container of sandwiches, chicken salad, and salad not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the soda nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Outer Openings, Protected (corrected on site)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Back door leading to trash area outside left open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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08/19/2015 | Routine | |
Repair/replace damaged/missing cove base.
Keep cupcakes with cream cheese frosting refrigerated.
- Cooling Methods, Food containers
Observation: Food containers of sliced tomatoes were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. Do not stack the sliced tomatoes above the pan line in the top portion of the sandwich prep refrigerator.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Meats and cheeses inside the deli case refrigerator found cold holding at the improper temperatures of *44-*47 F. The unit was adjusted to a colder setting.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Temperature Measuring Devices
Observation: The "Saturn" prep refrigerator is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
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08/20/2014 | Routine | |
- Food Display/Preventing Contamination by Consumers
Observation: Food (doughnuts) on display are not protected from contamination.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Food Labels/Labeling (repeated violation)
Observation: Rewrapped muffins and pastries with no labels.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical)
Observation: The slicer is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Plumbing System/Maintained in Good Repair
Observation: The three compartment sink faucet handle does not reach to fill the left and right sink basins.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: The light bulb in the freezer and the top light bulb in the open case refrigerator are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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08/21/2013 | Routine | |
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