- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/08/2016 | Routine | |
- Physical Facilities in Good Repair
Observation: Makeline cooler is not maintained in good repair. (temperature is getting warm)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/09/2015 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the handwash sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/27/2015 | Routine | |
Provided PIC with a booklet guide for food guidance, and educated pic on some information.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) coleslaw in the refrigeration unit is 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburger that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Bleach pH test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/22/2015 | Routine | |
G.E. stand up cooler/freezer was moved to back room and being used for storing bread products only. The Frigidaire was moved into kitchen area.
No violation noted during this evaluation. | 02/10/2015 | Follow-up | |
Follow Up Needed for the GE Cooler not working. PIC stated the cooler will be removed this week. PIC was advised to not use the cooler for PHF storage until it can be replaced.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: G.E. Fridge was observed in a state of disrepair and damaged.
Correction: Repair the fridge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the fridge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/02/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Hot dog weenies and Chili cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: G.E. Fridge was observed in a state of disrepair and damaged.
Correction: Repair the fridge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the fridge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/30/2015 | Follow-up | |
Inspection was made to ensure compliance with the makeline cooler. PIC is demonstrating proper temperature documentation. The PIC has repaired the makeline adding a fan to keep items a proper cold holding temperatures.
No violation noted during this evaluation. | 09/23/2014 | Risk Factor | |
| No violation noted during this evaluation. | | | |
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