This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Please ensure that all foods prepared on site for sale to customers are properly labeled.
2. Ensure that all Time/temperature control for safety foods (TCS foods) kept in the refrigerator are date marked to be used within 7 days of preparation or opening from commercially prepared package if not used within 24 hours of preparation.
3. Please repair the coving underneath the three compartment sink to seal it properly.
*Repeat Observations are Subject to Civil Penalty
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: tuna salad and chicken salad.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on September 1, 2015 they shall be date marked with a "use by" date not exceeding September 8,2015. Person in Charge to date mark these food items.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: shredded chicken.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Person in Charge will date mark.
- Food Labels / Labeled According to Law
Observation: Food packaged in the establishment is not labeled in accordance with Law. Cut watermelon prepared in store and sold in self serve refrigerators is not labeled.
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. Discussed with Person in Charge and they will begin to label the watermelon.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor covings behind the 3 compartment sink are disintegrating and covings are coming apart.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter. Repair floor covings to provide seal between the wall and floor and prevent water from entering underneath the floor.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the handsink in the bathroom used by food employees.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge will provide paper towels for this handsink.
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09/10/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Creamer shall be kept at or below 41 degrees F in the insulated container. It may help to pre-chill the container before filling, and/or to keep it on ice.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: half and half in insulated container on counter @ 67 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (creamer was disacrded)
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03/18/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
New employee health poster was given and discussed.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken salad, tuna salad, and cut produce.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
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11/17/2014 | Routine | |
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the rest-room handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/11/2014 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking container were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef was improperly stored above lunch meat in the reach-in freezer. The lunch meat was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
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03/13/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need correction:
- All equipment and utensils must be washed, rinsed and sanitized
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils
Correction: corrected
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11/08/2013 | Routine | |
| No violation noted during this evaluation. | 07/18/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employee health policy is incomplete. Gave new forms to manager.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
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03/04/2013 | Risk Factor | |
This visit was conducted to complete a risk factor based food safety evaluation:
1. You must ensure that raw beef is stored below ready to eat items in the refrigerator.
2. Ensure that cutting boards are washed, rinsed and sanitized every four hours, if potentially hazarous food in cut directly in contact with them.
3. The CFM was knowledgeable with regard to employee health questions.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw beef was observed stored above ready to eat items including coleslaw in the upright cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Cutting boards used to cut sandwiches and other potentially hazardous foods were not being washed, rinsed and sanitized every four hours.
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
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12/03/2012 | Risk Factor Assessment | |
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