No critical violations/
No violation noted during this evaluation. | 11/05/2015 | Risk Factor | |
menu's need disclosure and reminder for under cooked foods. Permit issued.
- Critical: Cooling* (corrected on site)
Observation: Marinara suace noted not being adequately cooled to prevent the growth of harmful bacteria. 90°F after 1.25 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.
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05/22/2015 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of oyster tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- 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 chlorine 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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03/23/2015 | Routine | |
All violations were corrected. Paced the data logger inside the pea soup in Large RI. Was at 130F currently.
- Critical: Cooling* (corrected on site)
Observation: Veggie sauce thickner "magic sauce" noted not being adequately cooled to prevent the growth of harmful bacteria. Temperatures ranged from 100-160F inside product.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fried eggplant, cut tomatoes, and cheeses cold holding at improper temperatures in small RI, 45-50F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard all TCS foods that were out of tempature for longer than 4 hours.
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09/26/2014 | Risk Factor | |
Permit issued today. Talked with PIC about cooling procedures.
No violation noted during this evaluation. | 06/05/2014 | Routine | |
All critical violations were corrected today.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) TCS meatballs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original product is cooked. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Tri-tip beef in the refrigerator, the food should have been discarded 3 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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03/07/2014 | Risk Factor | |
All violations shall be corrected within 30 days. Permit issued today.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dry storage shelves has accumulations of grime and flour.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/14/2013 | Routine | |
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