| No violation noted during this evaluation. | 03/02/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken Salad, Potato Salad, Milk, Pasta 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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11/09/2015 | Routine | |
| No violation noted during this evaluation. | 07/10/2015 | Routine | |
| No violation noted during this evaluation. | 03/13/2015 | Routine | |
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site) (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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11/03/2014 | Routine | |
Downloaded data from data logger probe left in the grill prep unit to verify the capabilities of the unit to properly cold hold items in the unit. Facility manager has implemented shallower metal pans and removed the hinge that holds the lid up in the open position to limit time that the foods are exposed to ambient conditions of the kitchen.
No violation noted during this evaluation. | 08/08/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced Tomatoes, Chicken Salad, and Sliced roast beef cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (corrected on site) (repeated violation)
Observation: Grill prep unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional equipment as necessary to maintain food items at 41 degrees or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Rinse Temperature gauge indicates 130 degrees F.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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08/04/2014 | Routine | |
All items were corrected at follow up inspection. PIC has purchased new cutting boards but will attempt to resurface the original boards as well.
No violation noted during this evaluation. | 05/12/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced Turkey, Sliced Ham, Raw Salmon, Raw Shrimp, Raw Tuna, and Pasta 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*
Observation: The prepared ready-to-eat salad dressings in the refrigeration unit was not discarded by the ""consume by"" date.
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.
- Cooling, Heating, and Holding Capacities
Observation: The Walk In refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration as necessary to maintain food items 41 degrees F. or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 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 sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the Vegetable Prep and Sandwich Prep 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.
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05/05/2014 | Routine | |
No violations, good job
No violation noted during this evaluation. | 08/15/2013 | Routine | |
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