Owner had spoke with supervisor and determined that prepackaged food will be the only items offered for continental breakfast. No violations of this observed during inspection. No follow-up needed.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The cleaning schedule for utensils is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. No triple sinks for cleaning items on-site.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the utensils and present this regimen to the Health Department to seek approval. Discontinue use of the utensils until approval is made.
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01/29/2016 | Follow-up | |
Owner was informed that permit was originally issued for prepackaged breakfast items. The establishment is providing opened breakfast items for customers without having facilities for cleaning items. Owner was asked to discontinue opened items for service until requirements are met. Prepackaged items are only allowed currently.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Milk 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: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for utensils is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. No triple sinks for cleaning items on-site.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the utensils and present this regimen to the Health Department to seek approval. Discontinue use of the utensils until approval is made.
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01/22/2016 | Routine | |
Permit was issued to PIC.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card. Manager was told to get copies of all employee health cards. Not observed for present employees.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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07/08/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Milk 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the coolers or freezers.
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, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean forks/spoons were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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06/18/2015 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use. Establishment is using cleaner used in rooms, not sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Milk and butter packets cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding units.
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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plastic ware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment. Log template provided.
Correction: Maintain accurate temperature logs.
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02/11/2015 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Person in Charge
Observation: Employees are not informed of their responsibility to report with law, to the person in charge, information about their health and aactivities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A).
Correction: Ensure employees are informed as to transmissible disease spread, as specified under 2-201.11(A).
- Self-Service - Consumer Self-Service Operations
Observation: Unsuitable utensils at the consumer self-service food buffet/bar.
Correction: Provide suitable utensils or effective dispensing methods that protect the food from contamination.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of laundry detergent are not properly stored to prevent the contamination of food.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/28/2014 | Routine | |
No violations. Recommend for permit renewal.
No violation noted during this evaluation. | 07/30/2013 | Routine | |
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