- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerated compartment of the storage GE refrigerator/freezer.
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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01/13/2016 | Routine | |
True reach-in cooler was serviced.
Food storage order was swapped so that TCSA foods are now stored in the top of the cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in the bottom of the true reach-in cooler and items in the counter cooler 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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07/22/2015 | Follow-up | |
Storage order must be reversed with the bread/pastries and the TCS foods such as milk, egg, sausage, cream cheese and yogurt. Removing items from the boxes will help with air flow. May need another back up refrigerator so that not so much product is placed in the pantry cooler. .
Recommended adjusting true reach-in and the counter reach-in coolers to a lower setting because these items are used so frequently during breakfast.
A follow-up inspection will occur on/about July 21, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in the bottom of the true reach-in cooler and items in the counter cooler 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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07/10/2015 | Routine | |
Refrigeration repaired 02/06/2015.
Thermometer on the outside of the cooler reading at 42 degrees F, however foods inside were reading around 40 degrees F.
Recommended purchasing another thermometer to place inside the cooler. Changing storage of TCS foods and breads/pastries was also discussed with the manager.
No violation noted during this evaluation. | 02/09/2015 | Other | |
Provided FDA form 1-B in Korean.
Recommended not placing bread in the top of the reach-in cooler, that may be preventing air flow from the cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods in the true reach-in cooler were cold holding at improper temperatures. Data logger was placed in the refrigerator to monitor cooler for the next two days.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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01/26/2015 | Routine | |
Butters and cream cheese were moved to the small counter reach-in.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter and cream cheese on the counter cold holding at improper temperatures. These items must be held at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/03/2014 | Routine | |
Make sure thermometer for the hot holding unit is by the door.
Foods in cooler were reading at the proper temperature.
No violation noted during this evaluation. | 01/28/2014 | Follow-up | |
Hand sink was installed in the kitchen. Hand washing sign provided to operator.
Refrigeration temperature slightly elevated.
Will return on/about 01/28/14 to check on refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer is needed for the hot holding box on the breakfast bar.
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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01/16/2014 | Routine | |
Contact local building officials, prior to installing hand sink.
Please call once hand sink has been installed. This should be done immediately.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Canadian bacon hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage gravy cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in cooler (in the back) and the warming box on the breakfast bar.
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: Handwashing Lavatory*
Observation: There is no handwash lavatory in the pantry, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory in the pantry to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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07/16/2013 | Routine | |
Thermometer now in the warmest part of the cooler and is reading at 39 F. Foods can be moved back to the cooler.
No violation noted during this evaluation. | 01/10/2013 | Routine | |
Will stop back by later today to check on cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several items cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device in the small reach-in cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the small reach-in cooler observed at 49 F. All potentially hazardous foods were moved from this unit.
Correction: Repair the reach-in cooler 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. If unable to repair the reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/10/2013 | Routine | |
No violations noted.
No food preparation at time of inspection.
Adequate metal stem thermometers.
Quaternary ammonium sanitizer in spray bottles at proper concentration.
No violation noted during this evaluation. | 12/22/2010 | Routine | |
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