Discussed employee health, Serve Safe Certifications, thermometers, and renovation plans with the person in charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, single use half n half, and single butter packets were at cold holding at improper temperatures of 45. The first walk in cooler is running warm. The kitchen is going to be renovated in a few weeks
Correction: the walk in cooler will be replaced.
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03/29/2016 | Routine | |
Note: Repeat critical violation noted on this date. Ensure that all staff who prepare and handle food are properly trained in their duties.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Deep container of cooked spaheti noodles noted not being adequately cooled to prevent the growth of harmful bacteria. Product inernal temperature measure 55 F after cold holding overninght.
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. Note: Product was vouluntarily discarded by person-in-charge.
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09/18/2014 | Risk Factor | |
Above risk factors and long term corrective actions discussed with person-in-charge.
- Critical: Cooling* (corrected on site)
Observation: Cooked spaghetti noodles noted not being adequately cooled to prevent the growth of harmful bacteria. Internal product temperature measured 46 F after 6 hours (product cooked last night).
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. Spaghetti was discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer.
Correction: Clean and sanitize these surfaces for food contact.
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02/05/2014 | Risk Factor | |
Today, follow-up inspection.
Sanitation issues have been corrected. Facility appears clean and orderly.
As discussed during routine inspection on July 30, 2013, provide a consumer advisory for dinner items that are served raw or undercooked. Also, prior to next inspection, repair noted wall damage---or a have a written plan of correction in place.
Note: Adjust cleaning schedule as necessary to ensure that facility is maintained in a clean and sanitary manner.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the dinner menu with the foodservice operator indicates that there is no consumer advisory for foods that may be served raw and/or undercooked.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in dish room and wait staff catering area are not maintained in good repair. Wallboard is missing/damaged in these areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/15/2013 | Follow-up | |
Above violations discussed with person-in-charge.
This department to perform a follow-up inspection on or around August 15, 2013.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the dinner menu with the foodservice operator indicates that there is no consumer advisory for foods that may be served raw and/or undercooked.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain the proper test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of refrigeration units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Slicer is not being cleaned and sanitized after each use..
Correction: Clean and sanitize food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cookline equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Walls in dish room and wait staff catering area are not maintained in good repair. Wallboard is missing/damaged in these areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following items are noted in need of cleaning:Floors under equipment and along edges throughout. Also, floors in walk-in refrigerator units.
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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07/30/2013 | Routine | |
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