- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- 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: Fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/03/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fried chicken, sliced deli meat, macaroni salad cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/07/2015 | Routine | |
| No violation noted during this evaluation. | 02/06/2015 | Routine | |
| No violation noted during this evaluation. | 06/16/2014 | Follow-up | |
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk cold holding at improper temperatures
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory behind the bar. The wait staff supplied a bar towel to dry hands with when asked for a hand drying towel.
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
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05/15/2014 | Routine | |
Violations observed: cold holding in 2 door glass cooler on wait line, cross contamination (storing raw animal products over ready to eat), cooling improperly, lighting too dim in walk in, no employee health policy, PIC had lack of knowledge on employee health and cooling and cook temps.
No violation noted during this evaluation. | 03/27/2013 | Training | |
- Critical: Cooling* (corrected on site)
Observation: Baked apples in 4 door glass refrigerator noted not being adequately cooled to prevent the growth of harmful bacteria. Apples were still holding at 70 degrees after 4 hours of cooling.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 70 degrees or below within 2 hours and to 41 degrees 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.
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02/28/2012 | Routine | |
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