- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked chicken breast in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Light Bulbs Protective Shielding
Observation: Light bulbs inmain kitchen prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. May use clear plasic shield tubes
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11/09/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. in walk in cooler, and walk in freezer;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced meats, cheeses, sliced tomato, in the refrigeration unit was 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the condenser unit coils of prep cooler has accumulations of dust and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/09/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: raw chicken wings stored frozen in walk in freezer in opaque plastic bags
Correction: store food in clear containers, or label, so that positive identification can be readily made for purpose of segregation in storage, cross contamination control, cross contact control of allergens
- Prohibitions
Observation: Clean unused pizza pans were found stored at the rear storage area on floor under shelving..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen handsink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer (light no working)
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/16/2014 | Routine | |
All items from previous inspection (8/7/13) have been satisfactorily corrected.
No violation noted during this evaluation. | 08/09/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in cooler. Boxed food Items on floor of walk in Freezer
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) TCS foods in the refrigeration units are 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A (Qt)Quaternary ammonium compound sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a (Qt) chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the salad prep table used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. (cutting board, underside soiled)
Correction: Clean food-contact surfaces of cutting boards and prep surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at main food prep area was measured at a temperature less than 100°F. (hot water valve damaged, hot water shut off at supply line)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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08/07/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Correction:
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12/17/2012 | Routine | |
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