Discussed employee health today. Operator discussed implementing temperature logs for refrigeration.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the cafe.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Operator provided paper towels during the inspection.
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03/02/2016 | Routine | |
- Food Display
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Some food along the cold line 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. Operator had staff temp all foods along the cold line and discard any found above 41 degrees. Facility to verify daiy temperature along the sandwich bar to ensure temperatures are maintained at 41 discarded if temperatures cannot be maintained.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. For pizza, chicken tenders and other porducts not under temperature.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Operator to come up with a written documentation for time as a control.
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03/25/2015 | Routine | |
| No violation noted during this evaluation. | 09/15/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in the top of the preparation box cold holding at improper temperatures
Correction: Operator to track temperatures of the unit the food today was discarded that was found out of temperature. Operator stated that the prep unit only operates 4 hours a day and agreed to use time as a control until it can be verified 41 degrees can be maintained.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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03/18/2014 | Routine | |
Leaving equipment logs for the operator. Discussed a sneeze guard for the hot dog roller as well/
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food holing in the top of both prperation units cold holding at improper temperatures.
Correction: Operator agreed to discard the potentially hazardous foods found out of temerature today. Discussed time as a control until the product is maintianing 41 degrees or less. Leaving food temperature logs with the operator to track these units to ensure long term corrective action is met..
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04/15/2013 | Risk Factor | |
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