- Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee touching a slice of bread on the grill with bare hand.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed in cold holding drawer raw salmon sitting horizontally behind RTE meatballs.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment and Utensils - Good Repair and Calibration
Observation: Salad prep unit was observed in a state of repair and condition preventing the equipment to be used as designed. Ambient air temperature of unit was 48F.
Correction: Discard, replace or repair the salad prep unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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03/09/2016 | Routine | |
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Advised PIC use separate tongs for the raw chicken and the raw beef.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken noodle soup hot holding at improper temperatures between 128 - 134F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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11/16/2015 | Routine | |
| No violation noted during this evaluation. | 03/24/2015 | Follow-up | |
Notes:
*A facility should never run out of hand soap. Keep back up supply on hand or go to the store and by some.
*Saw several instances were food items were not date labeled or they were labeled incorrectly and appeared as is the item should have already been used or discarded. Management needs to ensure all food items are correctly labeled to ensure proper first in, first out stock rotation and also to be sure food items are being used or discarded if not used with in 7 days. This will be rechecked on the follow up inspection.
*A detailed cleaning of the facility needs to be done and then maintained. Observed build up of grease, food debris, dirt, etc under and behind equipment. Also need to repair/replace coving in some places.
*A follow up inspection will be done to ensure the cold holding unit has been repaired and the other noted items have been taken care of.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All food in the salad prep cooler was observed cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the cook line hand sink. Facility was out of hand soap but expected some on the delivery today. Suggest the facility keep back up supply or go out and purchase soap from the store if they run out.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/25/2015 | Routine | |
Discussed with PIC a method to not stack the individually packaged Nacho Meat Sauce on top of each other in the Front Area Sandwich Prep Table. The containers at the bottom of tray are cold holding at proper temperatures, but the containers that are stacked on top are not properly cold holding.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Food Employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individually packaged Nacho Meat Sauce in front Sandwhich Prep Cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/10/2014 | Routine | |
Notes:
*Keep sanitizer test strips for the quat sanitizer used for the 3 vat sink and wiping cloths where staff can check the concentration to be sure system is working. Manager had to go to the locked office to get the test kit and then after testing found that no sanitizer was being dispensed. No one had checked it, there is no log so no one knew how long it had not been working or how long food contact equipment and surfaces had not been sanitized.
*Observed proper thawing of spaghetti sauce being done under running water that was 70 degrees.
*Found bags of pot roast mix in walk in cooler that were not labeled/dated. Be sure all items in the coolers/refrigerators are labeled and dated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All food items in the Beverage Air salad prep cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Automated mixing system was not working
Correction: no measurable sanitizer..
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07/26/2013 | Risk Factor | |
Wiping cloth sanitizing solution=200ppm
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All items being stored in the refrigerated drawers below the meat grill found to be cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/12/2011 | Routine | |
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