2-door refrigerator on back wall is not working properly and is not being used at this time.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs over pizza prep unit, pizza oven and other prep table in this room are not shielded, coated, or otherwise shatter-resistant. There are no end caps on the plastic covers that are on these lights.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
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03/23/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: the back 2-door refrigerator and the small prep unit refrigerator are not holding food at 41 F or below. Back 2-door refrigerator - ham 48 F, soup 49 F, pasta 51 F , diced ham 51 F. Small prep refrig - smoked salmon 44 F, ham/turkey 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. All TCS food in the back 2-door refrigerator that had been there overnight was discarded. Food that was prepped this morning and put in the refrigerator was moved to another unit during inspection. Ham and turkey from prep refrigerator was moved to another refrigerator during inspection. Salmon was leftover from yesterday was discarded. Do not store any TCS food in these units until they can hold food at 41 For below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pans of food in the refrigeration unit were not discarded by the ""consume by"" date. Pans of food from 1/25, 2/14 and 2/19 in the walk-in refrigerator had not been discarded.
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. Food out of date was discarded during inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through chemical dishwasher downstairs. Chlorine was not being dispensed because dishwasher had not been used for several days and chlorine solution had fallen back down the tubing and needed priming.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Chlorine sanitizer primed through line and dishwasher was rerun - proper concentration of chlorine was achieved.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Light Bulbs Protective Shielding
Observation: Light bulbs over pizza prep unit, pizza oven and other prep table in this room are not shielded, coated, or otherwise shatter-resistant. There are no end caps on the plastic covers that are on these lights.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
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03/16/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over RTE food in the 2-door refrigerator upstairs. Raw hamburger stored over RTE food in the walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hambuger stored over raw beef and shrimp in the walk-in refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. 2-door refrigerator upstairs is dripping water from the top on the left side of the unit. Food is being stored on this side and nothing is in place to catch the dripping water.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Repair unit so that water does not drip from the top. Until it is repaired do not store food underneath the dripping water.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked sausage in the walk-in refrigeration unit was not discarded by the ""consume by"" date. Cooked sausage should have been discarded by 10/17/15.
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. Sausage discarded during inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) sliced ham in the refrigeration unit upstairs was not discarded by the ""consume by"" date. Ham should have been discarded by 10/19/15.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Ham discarded during inspection.
- 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. No measurable chlorine on dishes run through downstairs dishwasher.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Use upstairs hot water dishmachine to wash and sanitize all dishes.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical above prep table in pizza prep room.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/21/2015 | Routine | |
Prep unit with drawers was empty during inspection. It is only being used 4 nights a week for a short period of time. No TCS food was stored in the bottom of the large prep unit during inspection. Notify me when dishwasher upstairs has been repaired and your test strips are turning black.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through dishwasher upstairs. Wash temperature is still not reaching 160 F. Dishwasher was run several times during inspection and wash temperature dropped from 153 F to 148 F. Thermolabel did not turn black.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of this dishwasher until test strips indicate 160 F is reached. You may use dishwasher downstairs for dishes.
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06/10/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw steak stored over RTE food in large prep unit. Raw eggs stored over RTE food in 2-door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: clam chowder was 114 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Clam chowder reheated during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: the following units were not holding food at 41 F or below- prep unit with drawers - beef 43 F, fish 48 F. Large prep unit
Correction: top - cooked onions 47 F, sliced tomatoes 46 F
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk, ham, and chicken broth was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that burgers may be served raw and/or undercooked. No consumer advisory is on the menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Consumer advisory put on menu during inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through hot water dishwasher upstairs were not being sanitized. Test strip did not turn black and wash temperature according to guage was only 126 F (supposed to be 160 F)
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishes will be done in chemical dishwasher downstairs until dishwasher upstairs is repaired.
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06/04/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee was drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Drinking in dishwashing area where dirty and clean dishes are being handled.
Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods such as carrots, pasta, steak and potatoes in the refrigeration unit were 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. Outdated food discarded during inspection.
- Equipment - Cutting Surfaces
Observation: Several cutting boards 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.
- Light Bulbs Protective Shielding
Observation: Light bulbs upstairs are not shielded, coated, or otherwise shatter-resistant.. Several lights are missing covers and several others are missing end caps.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical stored above food.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle of chemical moved to proper location during inspection.
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01/28/2015 | Routine | |
Prep unit in kitchen will be replaced with a newer unit from the pool snack bar after pool season.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: food on top of prep unit and in prep drawers is not holding at 41 F or below. Top: sliced tomatoes 47 F, tuna 47 F, chicken salad 44 F. Tuna and chicken salad pans were inside another pan that was down in the unit. Drawer: diced tomatoes 47 F. Waffle batter in walk-in is 60 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. All food placed in the unit earlier this morning. TCS food in drawer placed in another refrigerator during inspection. Chicken salad and tuna salad pans put directly into unit - other pan removed. Food on top will be gone within 6 hours and PIC will monitor temperature of food in this unit. Waffle batter discarded during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced meats, mac and cheese and cooked chicken pieces in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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) (repeated violation)
Observation: The prepared ready-to-eat (RTE) marsala sauce, ranch dressing and creamy parmesan dressing was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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. Food out of date discarded during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled. Spray bottle of dish detergent not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/22/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Rice noted not being adequately cooled to prevent the growth of harmful bacteria. Rice leftover from yesterday is in pans stacked on top of one another and is 50-55 F.
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. Rice discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: front part of walk-in refrigerator and prep unit refrigerator are not holding food at 41 F or below. Front walk-in : ricotta 44 F, cheese 44 F. Prep unit : top - chicken salad 42 F
Correction: refrig cut tomatoes 45 F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) dressings upstairs and multiple dishes in walk-in refrigerator were 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. Outdated food discarded during inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Clean glassware being stored on cloth napkins. Cloth napkins are not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating correctly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles labeled during inspection.
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02/06/2014 | Routine | |
Don't store any food near the door of the 2-door refrigerator. No potentially hazardous food is being kept on top of prep unit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. RTE foods moved to proper location during inspection.
- Food - Miscellaneous Sources of Contamination
Observation: 2-door refrigerator behind prep unit is freezing up at the top and condensation is leaking down onto the food containers.
Correction: Protect food from miscellaneous sources of contamination. Prevent leakage of condensation on the food.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food pulled from buffet placed on speed rack but food is stacked on top of each other and is still covered.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food coming off of the buffet needs to have temperatures monitored to make sure food is back down to 41 F or below within 4 hours. Food was uncovered and unstacked to help with cooling during inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) picatta, porchutto and blue cheese dressing 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. Food discarded during inspection.
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06/18/2013 | Follow-up | |
Suggestions: for hot soups that come off of buffet, suggest leaving soup out until it reaches close to 135 F and then placing ice wand in the soup and placing it in the walk-in to cool. Suggest placing cold buffets items in smaller amounts on pre-chilled serving dishes to maintain temperature better.
Fax cooling logs for cooling of salads and sliced meats to Health Department.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: 2-door refrigerator and front of walk-in refrigerator are not holding food at 41 F or below. 2-door refrig - cut tomatoes 45 F, melons 43 F, hot dog chili 45 F. Front of walk-in - butter 43 F, sliced cheese 43 F. Food pulled from buffet to be saved is 55 -60 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. 2-door refrigerator is being switched out for another unit and thermostat for front of walk-in was adjusted. Continue to monitor temperature of food in these units. Either use time control for food on buffet and discard within 4 hours or maintain food at 41 F or below and then it can be saved - food from buffet discarded.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) crab dip, picatta sauce, marmalade cream and several other prepared items were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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. Food out of date discarded during inspection.
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06/11/2013 | Follow-up | |
Cooling of room temperature food will be monitored by staff to ensure cooling is being done properly.
- Critical: Cooling* (repeated violation)
Observation: Ambient temperature or pre-chilled prepared chicken salad, tuna salad and melons not being adequately cooled to prevent the growth of harmful bacteria. Prepared tuna salad made 2 hours ago is 56-59 F, prepared chicken salad made this morning is 48 F. Cut melons are also still 49 F after several hours. All foods are in deep covered containers and are in the 2-door unit upstairs which is not holding food at 41 F or below.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F 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. Foods will be iced down to complete cooling down to 41 F. They cannot be placed back in 2-door unit until it can hold food at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: 2-door refrigerator behind prep unit and front of walk-in refrigerator is not holding food at 41 F or below. 2-door refrig - egg salad 46 F, turkey 45 F. Front of walk-in - heavy cream 42-43 F, cheese 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Monitor the temperature of food in these units and do not store potentially hazardous food in them if they cannot hold it at 41 F or below. PHF food in this unit that was not prepared today and is out of temperature will be discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration units upstairs were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Some prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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05/21/2013 | Follow-up | |
Walk-in is holding food right at 41 F. Suggest lowering temperature of this unit since so much cooling is being done in this facility. Time control should be used for food items on the buffet that cannot maintain proper temperature. Will work with PIC to provide a 4 hour food safety training for the staff. PIC will go over handwashing and glove use with the staff.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Not washing hands between tasks or when they leave area and come back. Also not washing hands between handling clean and dirty dishes.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on shelf above prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee handling lettuce and wraps with 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. PIC to go over handwashing and proper glove use.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw steaks over RTE food in single door refrigerator. Raw eggs over RTE food in back 2-door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw foods moved to bottom shelf during inspection.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled sliced deli meats and prepared chicken salad not being adequately cooled to prevent the growth of harmful bacteria. Deli meats sliced a little less than 4 hours ago and chicken salad prepared a little less than 4 hours ago are still above 41 F. Turkey 48-53 F, ham 49 F, corned beef 48 F, chicken salad 60 F. Cut melons in deep tightly covered containers are also still 60 F after several hours.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F 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. Meats placed in freezer to finish cooling and chicken salad and tuna salad placed in ice baths to complete cooling. Cut melons uncovered and placed in walk-in refrigerator to finish cooling. Check temperatures of these items to make sure cooling is completed properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: 2-door refrigerator behind prep unit, single door refrigerator beside single door freezer and prep unit are not holding food at 41 F or below. 2-door refrig - hot dogs 44 F, single door refrig - cheese 45 F, sliced deli meat 43 F, prep unit top - sliced tomatoes 44 F, turkey and chicken breast in drawer 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Monitor the temperature of food in these units and do not store potentially hazardous food in them if they cannot hold it at 41 F or below
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration units upstairs were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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05/10/2013 | Risk Factor | |
placed temperature log tags in the front and back of the walk-in refrigerator to make sure temperature is being properly maintained over in the unit over a period of time.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Faucet at hand sink in room outside of walk-in is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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02/07/2013 | Follow-up | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food container. Sugar container upstairs is not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Hot foods being placed in covered containers in refrigerators upstairs while still hot - chicken breasts 75 F, pasta salad 60 F. These items were just prepared.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Once walk-in refrigerator is repaired suggest cooling all food in the walk-in refrigerator before storing food in upstairs refrigerators. Chicken breasts and pasta salad will be moved to front part of walk-in to cool (this part of walk-in is working).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: walk-in refrigerator is not holding food at 41 F or below. Food is around 45 F - chicken wings 45 F, refried beans 45 F , sausage 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food in back of walk-in refrigerator will either be discarded or moved. Thermostat adjusted to lower temperature during inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes sent through chemical dishwasher downstairs. No measurable sanitizer on dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Lines needed to be primed on dishwasher. Dishwasher cycle ran again and proper sanitizer strength obtained.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Faucet at hand sink in room outside of walk-in is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Chemicals properly labeled during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemical stored on shelf with clean dishware.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemical moved during inspection.
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02/05/2013 | Routine | |
The hinge on the door to the walk-in refrigerator is bent and the panel it is attached to is coming loose allowing for cold air to escape from the walk-in refrigerator. The panel and hinge will be replaced next week. The walk-in is holding food in the back part below 41 F. Most of the food in the front is not potentially hazardous (whole fruits and vegetables). The milk, cheeses and sour cream are being held toward the back of this section and are right at 41 F.
No violation noted during this evaluation. | 12/15/2011 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on food counter upstairs.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drink discarded during inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Employee slicing and handling ham with his 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. Discussed with employee handwashing and glove use with RTE foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over RTE foods in the walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw chicken moved to bottom shelf during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: food in walk-in refrigerator is 43 F - lasagne 43 F, potatoes 43 F, sliced cheese 43 F. Prep unit drawers are not holding food at 41 F or below - chicken breast is bottom drawer is 44 F, turkey is 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Chicken breasts in cold drawer discarded and turkey from drawer moved to 2-door refrigeration unit.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical stored on shelf with clean dishes.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/06/2011 | Risk Factor Assessment | |
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