- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:inside drawers, cabinets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/16/2015 | Routine | |
Refrigeration holds foods at 41* F or below. Operator will continue to monitor temperatures. Cold holding intervention complete. Permit issued.
No violation noted during this evaluation. | 10/06/2014 | Risk Factor Intervention Evaluation | |
Data logger results show food/unit temperatures above 41*. Operator advised new prep unit will be used to store the tomatoes, deli meats, and cheeses. Operator will continue to monitor food temperatures and adhere to the intervention plan. Inspection of new unit will be done to ensure foods hold at proper temperatures.
No violation noted during this evaluation. | 09/22/2014 | Risk Factor Intervention Evaluation | |
Deli paper has been removed. Thermostat on refrigerator has been adjusted. Data logger was installed and intervention paperwork reviewed. Will follow-up in 5 days with results from data logger.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, tomatoes, ham, and turkey was 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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09/18/2014 | Follow-up | |
Follow-up: critical violations-Dish machine sanitizes properly at 180* F. Mixing cups have been relocated and are no longer being contaminated at hand sink in the front. Cream cheese, tomatoes, turkey, and ham were improperly cold holding. Ice is being used to cool/cold hold food. Follow-up will be done in 10 days with risk factor intervention.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Prep coolers need cleaning.
Correction: Clean prep coolers
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front counter
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the equipment in the front prep area were noted in need of cleaning.
Correction: All floors must be cleaned as often as necessary to keep them clean
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09/18/2014 | Follow-up | |
Cold Holding Intervention initiated. Deli paper stacked between layers of deli meat and cheese may be hindering air flow. Advised operator to reduce volume and remove deli paper if possible. If not, ice will be used to ensure meats and cheeses hold at proper temperatures. Follow-up inspection will be done.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, roast beef, and chiclen salad were 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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09/16/2014 | Risk Factor Intervention Evaluation | |
Discussed corrective actions with operator. Place trash can at front hand sink. All food service employees w/o food handler's card must obtain card with in 90 days. Permit will be issued when all critical violations have been corrected. Follow-up inspection will be done to ensure critical violations have been corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, chicken salad, and roast beef were 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed boiled eggs and the prepared (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened and 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch due to location beside front hand sink: mixing cups.
Correction: Clean and sanitize these surfaces for food contact. Relocate the mixing cups to protect them from contamination due to the splash from the hand sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Prep coolers need cleaning.
Correction: Clean prep coolers
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Food-contact surfaces of the dishes are not immersed in hot water at 180ºF or above for at least 30 seconds. Therefore surfaces are not effectively sanitized.
Correction: Adjust thermostat on single-tank recirculating booster heater to provide hot water at 180ºF or convert to an approved chemical sanitization method. Manual dish washing must be used until dishwasher is re-inspected and approved by PHD.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front counter
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the equipment in the front prep area were noted in need of cleaning.
Correction: All floors must be cleaned as often as necessary to keep them clean
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09/16/2014 | Routine | |
Critical violations were corrected.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The reach-in glass refrigerator in prep area needs to be repaired due to its inability to hold foods at or 41* F.
Correction: Repair refrigerator.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: All refrigerators need cleaning.
Correction: Clean floors.
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03/06/2014 | Follow-up | |
Discussed the following with the operator: food temperatures and corrective actions to the violations. Follow-up will be done in 10 days to ensure sanitizer is a proper concentration. Refrain from using sanitizer dispenser until it is repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Turkey and roast beef were 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk in the refrigeration unit was not discarded by the "consume by" date ( 2/24/14).
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The reach-in glass refrigerator in prep area needs to be repaired due to its inability to hold foods at or 41* F.
Correction: Repair refrigerator.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: All refrigerators need cleaning.
Correction: Clean floors.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: QT-40 sanitizer is not at the proper concentration.
Correction: Ensure concentration is between 200 ppm-400ppm.
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02/26/2014 | Routine | |
Discussed employee health and corrective actions to violations. Within 90 days all employees must have food handler's cards. Permit issued.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared and commecially ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition after preparing and opening.
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.
- Temperature Measuring Devices - Food
Observation: Equipment thermometers not provided in all refrigerators.
Correction: Provide theremometers in refrigerators that do not have them.
- 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 QT-40 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Refrigerators, cabinets, & shelving need to be cleaned.
Correction: Clean equipment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer in wiping cloth buckts awere below appropriate levels..
Correction: Maintain sanitizer concentration between 200-400 ppm.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor needs cleaning especially under and behind equipment.
Correction: Clean floor.
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09/18/2013 | Routine | |
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