The purpose of this visit was a follow-up inspection to determine the operational status of the interior walk-in cooler. TCS foods tested within the cooler were at a satisfactory temperature, and the ambient temperature of the cooler was measured at 40 degrees F.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on top of ice unit.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly: Walk-in cooler interior.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Service of walk-in unit scheduled during the inspection. TCS foods still at satisfactory temperature during inspection, but must be relocated to another cooler if WI cooler can not be returned to fully fucntional condition wihtin 1 hour of the end of the inspection.
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01/15/2016 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. NOTE: ALL TCS FOODS IN THE INTERIOR WALK-IN COOLER MUST BE RELOCATED TO ANOTHER COOLER WITH-IN ONE HOUR OF THE END OF THE INSPECTION IF COOLER IS NOT RESTORED TO FULLY FUNCTIONAL CONDITION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON 1/13/15 TO VERIFY SATISFACTORY FUNCTIONING OF THE WALK-IN COOLER.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on top of ice unit.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly: Walk-in cooler interior.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Service of walk-in unit scheduled during the inspection. TCS foods still at satisfactory temperature during inspection, but must be relocated to another cooler if WI cooler can not be returned to fully fucntional condition wihtin 1 hour of the end of the inspection.
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01/12/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer 3 vat sink: 75 ppm.
No violation noted during this evaluation. | 07/21/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine concentration 3 vat sink/wiping cloth buckets: 150 /100,150,100 ppm. NOTE PLEASE REMEMBER TO PROVIDE PARASITE DESTRUCTION DOCUMENTATION FOR TILAPIA AND SERVICE INVOICE FOR COOLER TO TO HEALTH DEPT. WITHIN 10 DAYS.
Additional Violations:
Section 45 4-501.11 (A) Good Repair and Proper Adjustment
Observation: 1 dr prep cooler cookline is not functioning satisfactorily and is not able to store food at required cold hold temperature.
Corrective Action(s): Equipment shall be maintained in a state of repair and condition that meets code requirements. Cooler is not to be used for cold hold storage of TCS foods until it is returned to fully functional condition. NOTE: Provide service invoice for cooler to Health Dept. within 10 days.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. NOTE: No parasite destuction or farm raised documentation for tilapia used in ceviche. Provide documentation to Health Dept. within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: provolone cheese in 1 dr UC cooler. CL
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIC voluntarily displosed of provolone cheese.
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01/15/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All violations corrected at the time of inspection.
* Ensure all chemical products (cleaners & sanitizers) that are not in the original packaging baring the manufacturer's label are labeled with the common name to prevent misuse or potential cross-contamination.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink in the grill area.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Signage posted at time of inspection by certified food manager.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of chlorine bleach sanitizer, and window cleaner are not properly labeled with a common name.
Correction: All working containers of unlabeled sanitizers and cleaner were labeled at the time of innspection by the certified food manager. Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Observed Raid Fogger cans in the dry storage area. Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.
Correction: Remove commercial use pesticides(Raid Foggers) from establishment to prevent potential of misuse. Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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03/10/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/10/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Boiler in roof
Observed facility clean and organized.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------observed whole chicken cooling stacked together and wrapped with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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06/28/2013 | Routine | |
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