- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored over ready-to-eat foods in refrigerator in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Shell eggs were voluntarily relocated by person-in-charge to refrigeration equipment capable of maintaining temps of 45 degrees F or less.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed self-service single-use utensils stored with handles down.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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03/10/2015 | Routine | |
Chlorine sanitizer concentration in 3-bay sink within appropriate range
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Thermometer monitoring ambient air temp in deli case was not accurate.
Correction: Calibrate food thermometer according to manufacturer's specification or replace as necessary to ensure accuracy
- Physical Facilities in Good Repair
Observation: Deli Case cooler is not maintained in good repair.
Correction: Maintain deli case in good repair in order to maintain cold holding food temperatures of 41 degrees F or less. Staff relocated foods to different cooler until case is repaired.
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10/14/2014 | Routine | |
All refrigeration and food temps were observed to be within proper ranges, however, I recommend adjusting or servicing McCall 3-door refrigeration unit to 36-37 degrees in order to maintain product temps of 41 or below.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloths not stored in sanitizing solution between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities in Good Repair
Observation: faucet for 3-vat sink in back is not maintained in good repair. Observed faucet wrapped with tape, but leaking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/09/2014 | Routine | |
| No violation noted during this evaluation. | 03/13/2014 | Risk Factor | |
All equipment and food temperatures were good.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the True 2-door refrigerator and True 1-door refrigerator.
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.
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12/02/2013 | Routine | |
Observed good glove use with ready-to-eat foods.
All equipment and food temperatures were found to be within appropriate ranges.
Person in charge took appropriate corrective actions.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored above RTE foods.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cocoanut topping was not protected from biological cross-contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent biological cross-contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Frigidaire refrigerator, countertop refrigerator, and True single door refrigerator.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue on the following nonfood-food contact surfaces: countertop.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/26/2013 | Routine | |
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