- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water handle broken on hand sink
Correction: Repair handle on hand sink.
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03/01/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Burgers (86F) hot holding at improper temperatures.
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.
- Plumbing System Maintained in Good Repair
Observation: Hand wash sink in back area in poor repair. Knob for hot water is not functioning.
Correction: Repair and maintain all plumbing components ans fixtures.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front service area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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11/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hamburgers hot holding at improper temperatures.
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.
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03/31/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey, ham, and cheese cold holding at improper temperatures in the sandwich prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain sandwich prep unitl.
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09/29/2014 | Routine | |
| No violation noted during this evaluation. | 03/18/2014 | Routine | |
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Plumbing under 3 compartment sink leaking.
Correction: Repair plumbing leaks.
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10/09/2013 | Routine | |
This was a follow up conducted to re-check the cold holding temperatures of the sandwich make unit. All TCS foods were cold holding at proper temperatures. Metal containers were bought to replace the plastic one's. Plastic lids were bought to cover the food in containers. This allowed the foods to remain cold despite the frequent use of the unit.
No violation noted during this evaluation. | 04/26/2013 | Follow-up | |
A time control policy was set up for the foods that were out of temp in sandwich make unit. The food is to be discarded within 4 hrs from the time they were placed out. No more PHF's will be placed in sandwich make unit until unit is fixed. PHF's will be stored in the Walk- In refrigerator. Correct all critical observations within 10 days and all non-critical observations within 30 days. Permit will be issued once critical items are within compliance.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sandwich make refrigeration unit cold holding foods at improper temperatures. Sliced tomatoes- 46 F, Smoked Turkey- 43-45 F, and Ham- 42-46 F.
Correction: Adjust unit's temperature to properly cold hold all foods at 41 F or below, or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There were single-quat quaternary ammonia test strips available (Qt-10), but a multi-quat quaternary ammonia sanitizer was in use.
Correction: Obtain a multi-quat, quaternary ammonia (QT-40, QT-44) 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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04/15/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sandwich make refrigeration unit cold holding foods at improper temperatures. Sliced tomatoes- 46 F, Smoked Turkey- 43-45 F, and Ham- 42-46 F.
Correction: Adjust unit's temperature to properly cold hold all foods at 41 F or below, or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There were single-quat quaternary ammonia test strips available (Qt-10), but a multi-quat quaternary ammonia sanitizer was in use.
Correction: Obtain a multi-quat, quaternary ammonia (QT-40, QT-44) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer container for ice cream was observed reused for the storage of sliced tomatoes.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Ice cream container was discarded.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold on nonfood-food contact surfaces inside the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: Hand sink in kitchen.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the kitchen hand sink immediately.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary Ammonia sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. The sanitizing solution concentration is made up too strong.
Correction: Utilize sanitizer in a way that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces. Ensure proper concentration strength by following manufacturers guidelines and by using test strips.
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04/09/2013 | Routine | |
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