Violations discussed for correction.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken in display case cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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03/25/2016 | Routine | |
Observations discussed and corrected with managers. New Permit Issued.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: several knives in the knife rack at the chef's prep table.
Correction: Wash, rinse and sanitize these kitchen utensil surfaces for food contact. Educate all foodservice employees that knife racks are only for clean knife storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean stirring utensils (whisks) were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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12/22/2015 | Routine | |
Violations discussed for correction.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerated holding unit at sandwich prep area..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Deli slicers not being cleaned and sanitized every 4 hours..
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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09/10/2015 | Routine | |
Facility in good sanitary condition.
No violation noted during this evaluation. | 02/10/2015 | Routine | |
| No violation noted during this evaluation. | 09/22/2014 | Routine | |
Discussed employee health policy.
No violation noted during this evaluation. | 04/25/2014 | Routine | |
| No violation noted during this evaluation. | 11/22/2013 | Routine | |
Discussed shellfish tag record system
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/15/2013 | Routine | |
| No violation noted during this evaluation. | 03/13/2013 | Routine | |
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