- Person in Charge
Observation: No current food handlers cards on file at facility.
Correction: Please have all cards current within 2 weeks of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Small milk/yogurt reachin at the service line was observed at 50degrees and the items in the fridge were holding at 49 or above. Yogurt 45, whole milk 53, skim milk 54.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed food items in the true refrigeration unit 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.
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01/20/2016 | Routine | |
NOTES:
- Food staff do not possess a current Food Handler card.
- No reheating or cooking observed during inspection.
- Hot-holding temperatures of food observed lower than 135 degree F, however, food is not kept for longer than four hours. Discussed the importance of time being used for hot-holding as a Public Health Control.
- Leftover food is discarded daily.
- Currently, no food staff with a Certified Food Manager certificate.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
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01/07/2015 | Risk Factor | |
NOTES:
- Observed staff member practice proper hand washing during inspection.
- Proper food storage in reach-in units and dry storage area observed during inspection.
- Chemical sanitizer in three compartment sink tested properly at 200 ppm Quats. Use cold water or room temperature water in sanitizing compartment of sink.
- Serving area wiped with sanitizer at least every four hours per kitchen staff.
- Juice machine dispensers need to be cleaned.
- Discussed employee health with kitchen staff. Gave employee health flyer to manager.
- Ensure that all kitchen staff are up-to-date on Food Handler's Card per City of Suffolk Ordinance.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Plastic holder located in service area found to be damaged on the bottom. Tongues in the holder observed to touch countertop.
Correction: Replace plastic holder to ensure that tongues are not touching countertop and are securing located inside plastic holder, touching only the plastic holder.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Observed boxes located over sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove all items preventing its use. Boxes were removed prior to start of inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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. Staff member replaced towel system prior to the start of the inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: A container of kitchen cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Staff member relocated chemical cleaner to proper chemical storage area during inspection.
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06/27/2014 | Routine | |
- Two employees with health cards
- Critical: Employee Health* (corrected on site)
Observation: No employee health policy in place.
Correction: Please discuss employee health with all staff and educate everyone on the importance of the policy and it's negative implications on public health if it is not followed.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of chemical cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemical cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/06/2014 | Routine | |
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