- Critical: Cooling* (corrected on site)
Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Sausage gravy in deep pan in the small walk-in refrigerator is still 68 F after approximately 4.5 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Sausage gravy discarded during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sausage cooked this morning is still around 46 F and are in deep covered stacked containers. Spaghetti noodles cooked earlier and portioned are in a deep plastic container with another container placed on top of them - they are still 47-49 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Spaghetti noodles and sausage were all placed on sheet pans to finish the cooling process during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: canned cheese is out by the hot holding unit on the office side and is 81 F, other cheese is in a pan on top of another pan in the other prep unit and is 50 F.
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. Cheese discarded during inspection. Cheese should be kept in a pan down in the prep unit or in the prep unit refrigerator.
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11/17/2015 | Routine | |
Office prep unit has been replaced with a new unit. Ryan, the general manager, has been monitoring temperatures on the top and bottom of this unit and food has been holding at the proper temperature for the last 2 weeks. During my inspection, food in this unit was at 41 F or below. Ryan will continue to monitor food temperatures in this unit as well as in the other refrigeration units.
No violation noted during this evaluation. | 07/23/2015 | Follow-up | |
Office prep unit refrigerator is still not holding food at 41 F or below. Food in both the top and bottom of this unit were above 41 F. No time control was being used at time of inspection. TCS food out of temperature was discarded during inspection. According to the person who does the maintenance, they are buying a new unit which should be in place some time next week. The air conditioning is a problem in the kitchen because it is undersized and this contributes to the high temperatures of the food in the prep unit.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Employee using bare hands to handle hot dog buns.
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. Hot dog buns discarded during inspection. Employee informed not to use bare hands. Gloves are available.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pre-cooked chicken breasts. Chicken breasts left out at room temperature to thaw. Kitchen is very hot and some chicken breasts were up to 66 F while others were still partially frozen.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Chicken breasts out of temperature were discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: office side prep unit is not holding food on top at 41 F or below. Salami 50 F, sliced cheese 52 F, ham 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Salami discarded during inspection. Will temporarily use time control until unit can hold food at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: office prep unit is not holding food at 41 F or below. Unit is frozen up in the back. Top: diced tomatoes 50 F, turkey 54 F, ham 56 F. Prep refrig: chicken salad and tuna salad 46 F, turkey 50 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TCS food out of temperature was discarded during inspection. TCS food still in temperature was moved to another unit during inspection. Temporarily use time control for TCS food items on top of this unit and do not store TCS food in the bottom of this unit until it is repaired.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on several doors of the prep units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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06/15/2015 | Follow-up | |
Office prep unit is still not holding food on top at 41 F or below. Food in the prep refrigerator was 41 F or below during inspection. Time control was not being used during inspection. Salami was discarded and other TCS food on top of this unit was marked with time during inspection. Food must either be maintained at 41 F or below or time control must be used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: office side prep unit is not holding food on top at 41 F or below. Salami 50 F, sliced cheese 52 F, ham 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Salami discarded during inspection. Will temporarily use time control until unit can hold food at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: office prep unit is not holding food at 41 F or below. Unit is frozen up in the back. Top: diced tomatoes 50 F, turkey 54 F, ham 56 F. Prep refrig: chicken salad and tuna salad 46 F, turkey 50 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TCS food out of temperature was discarded during inspection. TCS food still in temperature was moved to another unit during inspection. Temporarily use time control for TCS food items on top of this unit and do not store TCS food in the bottom of this unit until it is repaired.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on several doors of the prep units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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06/01/2015 | Follow-up | |
Call when prep unit is holding at proper temperature.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinks on ledges in kitchen.
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. Drinks discarded during inspection.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Sausage gravy placed in refrigerator about 3 hours ago in a deep metal pan is still 83 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Sausage gravy discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: office side prep unit is not holding food on top at 41 F or below. Salami 50 F, sliced cheese 52 F, ham 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Salami discarded during inspection. Will temporarily use time control until unit can hold food at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: office prep unit is not holding food at 41 F or below. Unit is frozen up in the back. Top: diced tomatoes 50 F, turkey 54 F, ham 56 F. Prep refrig: chicken salad and tuna salad 46 F, turkey 50 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TCS food out of temperature was discarded during inspection. TCS food still in temperature was moved to another unit during inspection. Temporarily use time control for TCS food items on top of this unit and do not store TCS food in the bottom of this unit until it is repaired.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on several doors of the prep units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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05/13/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw pepper steak over RTE food in the small walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw pepper steak moved to bottom shelf during inspection.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled prepared spaghetti not being adequately cooled to prevent the growth of harmful bacteria. Spaghetti that was cooked yesterday and cooled was pulled out earlier today to be weighed and portioned. Spaghetti was still 48-50 F after over 3 hours.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Spaghetti moved to walk-in freezer during inspection to finish rapidly cooling back down to 41 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: office prep unit is not holding food at 41 F or below. Unit is frozen up in the back. Top: diced tomatoes 50 F, turkey 54 F, ham 56 F. Prep refrig: chicken salad and tuna salad 46 F, turkey 50 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TCS food out of temperature was discarded during inspection. TCS food still in temperature was moved to another unit during inspection. Temporarily use time control for TCS food items on top of this unit and do not store TCS food in the bottom of this unit until it is repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on several doors of the prep units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Personal Care Items - Storage (corrected on site)
Observation: Personal items stored in such a way that they could contaminate food. Personal items on shelf with food items.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. Personal care items moved during inspection.
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05/06/2015 | Routine | |
Removed log tags from 4 refrigeration units. Continue to monitor temperature of foods every 4 hours in both prep units and both walk-ins. Monitor temperature of food in far side low boy as well.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: Far side low boy not holding food at 41 F or below - ham 45 F, chicken breasts 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Use time contol for food in this unit until it can hold food at 41 F or below.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Faucets and connections leaking at 3 compartment sink.
Correction: Repair and maintain all plumbing components and fixtures.
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06/25/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: The following units are not holding food at 41 F or below- both prep units, far side low boy, and small walk-in refrigerator. Office prep unit: top ham 45 F, sliced tomatoes 46 F
Correction: refrig turkey 44 F, cottage cheese 40 F. Far prep unit: top turkey 45 F, sliced tomatoes 46 F
- Equipment - Good Repair and Proper Adjustment
Observation: Small walk-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Water leaking from pipe in ceiling of walk-in refrigerator.
Correction: Repair the walk-in 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Do not allow condensate to contaminate any food stored in this unit.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Faucets and connections leaking at 3 compartment sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical stored over food in storage area near prep unit.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle moved to proper location during inspection.
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06/18/2014 | Routine | |
Office side prep unit and walk-in refrigerator are holding food at 41 F or below.--------
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the 3-compartment sinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/28/2014 | Follow-up | |
- Critical: Cooling*
Observation: CORRECTED DURING INSPECTION:Portioned spaghetti noted not being adequately cooled to prevent the growth of harmful bacteria. Spaghetti cooked and placed in portions in plastic wrap this morning are still
59 F. Another tub full of portioned spaghetti was placed on top of hot spaghetti and was
50 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Spaghetti discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: near prep unit and large walk-in refrigerator are not holding food at 41 F or below. Near prep unit : Top - tomatoes 44-45 F, turkey 43 F: prep refrig - sliced tomatoes 42 F, chicken salad 42 F. Walk-in: sliced tomatoes 45 F, ham
45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TCS food in walk-in moved to smaller walk-in until unit is serviced. Adustment made to prep unit thermostat - knob may have been knocked from usual adjustment.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the 3-compartment sinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/22/2014 | Routine | |
Quaternary ammonia sanitizer is being dispensed at the proper concentration of 200 ppm. The top of the office side prep unit is holding food at 41 F or below and therefore time control is no longer being used. The low boy on the far side is still not being used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: waitress refrigerator is not holding food at 41 F or below - chocolate milk 42 F, half and half 43 F, cheesecake 42 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/29/2013 | Follow-up | |
No food is being stored in the far side low boy. Time control is being used for PHF stored on top of office side prep table.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Spaghetti was portioned into plastic bags and stacked in a deep plastic container which was placed underneath another plastic container in the walk-in refrigerator while still hot - spaghetti 87 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Spaghetti bags removed from deep container and placed in a single layer on 2 sheet pans and placed in walk-in during inspection. PIC will monitor temperature of spaghetti to make sure it cools properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: Waitress refrig : milk 42 F, half and half 43 F. Fajita beef on top of far side prep unit is stacked on top of celery and is 47 F. Left side of far prep refrigerator is holding ham at 42 F and turkey at 43 F.(right side of unit is holding food at 41 F or below.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ham and turkey in far side prep refrig moved to right side of unit which is holding food at 41 F or below. Fajita beef moved to refrigerator.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in dishwashing area is not maintained in good repair. Tile missing in floor and grout missing making floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quaternary ammonia used in kitchen wiping cloth buckets is >500 ppm.
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Dilute quaternary ammonia to proper concentration until automatic sanitizing unit is dispensing proper concentration.
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07/26/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Partially eaten food on top of prep table and on top of small microwave
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy and sausage patties noted not being adequately cooled to prevent the growth of harmful bacteria. Sausage gravy from this morning is still 78 F, sausage patties still 50 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Sausage and sausage patties discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: kitchen is very hot and top of prep units are not holding food at 41 F or below - office side prep top: diced tomatoes 46 F, ham 57 F, sliced tomatoes 46 F. Far side prep top: sliced tomatoes 46 F, diced tomatoes 43 F. Far side prep refrig left side: ham 43 F. Low boy on far side is 48 F: hot dogs 47 F, steak 47 F. Waitress refrig : milk 43 F. Raw sausage underneath hot sausage gravy in walk-in is 50 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food in low boy discarded, raw sausage discarded. Ham in far side prep refrig moved to right side of unit which is holding food at 41 F or below. Time control will be used for items on top of prep units.
- Physical Facilities in Good Repair
Observation: Floor in dishwashing area is not maintained in good repair. Tile missing in floor and grout missing making floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quaternary ammonia in kitchen wiping cloth buckets is >500 ppm.
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/18/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: barbecue is 122 F.
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. Barbecue discarded during inspection.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the back 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine in wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine is too strong at >200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Bucket reset up with quaternary ammonia sanitizer at proper strength.
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02/27/2013 | Routine | |
Prep unit is holding food at 41 F or below. Continue to only keep minimal amounts of food in the prep refrigerator. Suggest storing those foods on top that are potentially hazardous in the deeper containers and in metal containers if possible.
No violation noted during this evaluation. | 12/12/2011 | Follow-up | |
The far prep unit has consistently had problems maintaining food at 41 F or below. If this unit cannot be repaired it must be replaced or taken out of service. Call me at 204-9770 when unit has been repaired or replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: far prep unit is unable to hold food on the top and in the refrigerator below at 41 F or below. Top- sliced tomatoes 49 F, diced tomatoes 52 F,
ham 50 F, turkey 48 F. Prep refrig - tuna 43 F, ham 48 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature was discarded during inspection. No potentially hazardous food may be held in this unit unless time control is used and properly documented.
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11/28/2011 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: prep unit farthest from office is not holding food at 41 F or below. Turkey in refrigerator on left is 46 F, chicken salad in middle is 42 F. Cut tomatoes on top are 50 F, turkey is 47 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Relocate food to a unit which can hold food at 41 F or below.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in kitchen is not maintained in good repair. Grout is missing throughout the floor making the surface no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/09/2011 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. Drinks discarded during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the small walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw foods moved to bottom shelf during inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping cloths on counter. Wiping cloth buckets have no sanitizer in them, only soap and water.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloth buckets reset up during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: prep unit farthest from office is not holding food at 41 F or below. Bottom left door was left partially open. Ham in refrigerator on left is 47 F, chicken salad in middle is 42 F. Cut tomatoes on top are 49 F, ham is
45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Monitor temperature of food in this unit to see make sure temperatures go back down with door properly shut.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use. Dumpster closed during inspection.
- Physical Facilities in Good Repair
Observation: Floor in kitchen is not maintained in good repair. Grout is missing throughout the floor making the surface no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/31/2011 | Routine | |
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