| No violation noted during this evaluation. | 11/12/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/20/2015 | Routine | |
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigeration unit #2 was observed in a state of disrepair and damaged.
Correction: Repair refrigeration unit #2 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. This also allows for temperature control for safety foods to be stored there as well. If unable to repair refrigeration unit #2, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/11/2015 | Routine | |
| No violation noted during this evaluation. | 09/04/2014 | Risk Factor | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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04/28/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items were found stored on the floor.
Correction: Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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09/06/2013 | Routine | |
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen deli meat.
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
- Physical Facilities in Good Repair
Observation: Wall behind cooker is not maintained in good repair. Paint peeling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/21/2013 | Routine | |
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