- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit were 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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11/10/2015 | Risk Factor | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter, cheese, raw beef, and tomatoes observed cold holding at improper temperatures in both walk in coolers.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Will be replacing both walk in coolers with new reach-in refrigerators. Until they are replaced, use another unit to cold hold TCS food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Inconsistent date marking system for prepared TCS foods..
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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: No handwashing signs were provided at handwashing sinks.
Correction: Provide and display signs at each handwashing station to remind employees to wash their hands and that handwashing sinks are only for washing hands.
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05/19/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS/PHF cold holding in the walk-in cooler at or above 49 degree Fahrenheit.
Correction: Relocate foods to another cold holding equipment.
- Temperature Measuring Devices
Observation: No temperature measuring device located inside walk-in cooler.
Correction: Cold holding equipment used for TCS/PHF shall be designed to include at least one integral or affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No handwashing signage is posted at the (2) kitchen handsinks.
Correction: A sign or poster shall be provided at all handsinks that notifies food employees to wash their hands.
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11/14/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salad bar food items (tomatoes, pickles, chicken salad, etc), cold holding at improper temperatures 47degrees F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/26/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Salad Buffet: Cottage Cheese: 40, Chicken Salad: 39
No violation noted during this evaluation. | 11/08/2013 | Risk Factor | |
facility approved to operate upon issuance of the certificate of occupancy / license
No violation noted during this evaluation. | 05/23/2013 | Routine | |
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