- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Large containers of dry beans and dry rice were observed uncovered.
Correction: The container lids were located and placed over the food items.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Raw shell eggs were observed in the glass door Coke refrigerator stored above ready to eat foods.
Correction: The raw eggs were removed from their position above ready to eat foods.
- Equipment - Good Repair and Proper Adjustment
Observation: The freezer door seal area was observed in very damaged condition, not allowing proper unit sealing. Obserced ice build up inside door and on food surfaces.
Correction: All equipment must be maintained in a condition of good repair.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: An ice scoop was observed in a visibly soiled condition.
Correction: The ice scoop was washed and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: An employee was observed washing an ice scoop in a hand wash sink.
Correction: Hand wash sinks are to be use for hand washing only.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the ice machine area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/25/2016 | Routine | |
Repairs have been made to the refrigeration unit initially addressed for a cooling deficiency on 5/28/15. Food temperatures in this unit were found to be within regulatory cold hold limit.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: An in-use ice scoop was observed stored atop a nearby cardboard box.
Correction: The ice scoop may be stored in the ice with the handle up, or on a clean, sanitary surface.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for the cook's 3 door make unit is located at a farther most location from the unit door.
Correction: A temperature measuring device must be located in the warmest part a mechanically refrigerated unit.
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06/25/2015 | Follow-up | |
As a temporary solution to the refrigeration problem, management was advised to remove foods from the far right end of the cook's 3 door make unit to a cooler area of the unit or to another refrigeration unit. Ultimately, this unit must be serviced and made capable of maintaining cold hold temperatures throughout the unit, or it must be removed from service.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: An in-use ice scoop was observed stored atop a nearby cardboard box.
Correction: The ice scoop may be stored in the ice with the handle up, or on a clean, sanitary surface.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods were found above the maximum regulatory cold hold temperature in the 3 door cook's make unit.
Correction: A refrigeration unit must be working properly and capable of maintaining regulatory food temperatures or it must be removed from service.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Numerous foods were found in the cook's make unit and the walk-in refrigerator that were outside the regulatory maximum cold hold temperature.
Correction: Management will have a refrigeration technician service and make necessary repairs. If the units are not capable of maintaining required cold hold temperatures they must be taken out of service.
- Temperature Measuring Devices
Observation: The temperature measuring device for the cook's 3 door make unit is located at a farther most location from the unit door.
Correction: A temperature measuring device must be located in the warmest part a mechanically refrigerated unit.
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06/09/2015 | Follow-up | |
Discussed concern of two refrigeration units not maintaining food temperatures within regulatory limits for cold hold foods, and the relationship with this problem and foodborne illness. Please advise all food staff that when vacuum sealed seafoods are removed from a freezer for thawing, the vacuum sealed environment should be disrupted by opening the package to allow air to enter. This is due to the anaerobic bacteria found in seafoods preferring the vacuum sealed environment which will enhance colony growth after thawing.
- Utensils - In-Use - Between-Use Storage
Observation: An in-use ice scoop was observed stored atop a nearby cardboard box.
Correction: The ice scoop may be stored in the ice with the handle up, or on a clean, sanitary surface.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Numerous foods were found in the cook's make unit and the walk-in refrigerator that were outside the regulatory maximum cold hold temperature.
Correction: Management will have a refrigeration technician service and make necessary repairs. If the units are not capable of maintaining required cold hold temperatures they must be taken out of service.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: This facility is not practicing labeling and date marking refrigerated, potentially hazardous foods.
Correction: Potentially hazardous foods held for more than 24 hours must be date marked to indicate the day by which the food must be consumed or discarded.
- Refuse Outside Receptacles
Observation: Debris and unused items were observed on the grounds about the dumpster.
Correction: The grounds about the outside of the dumpster must be maintained in a clean condition.
- Hand Drying Provision
Observation: Hand drying provisions were not provided in the men's restroom.
Correction: Paper towels were provided for the men's restroom.
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05/28/2015 | Routine | |
Discussed observations and inspection report with the person in charge
Use of food gloves with frequent change of gloves observed
Good date marking practices noted
Cold and hot holding foods with in required limits
Proper cooling method observed
Good separation of foods in refrigeration units
NOTE: Please closely monitor walk in cooler to ensure that a temperature of 40F or below is constantly maintained. Otherwise have a technician look at unit for proper functioning of unit.
Pest control monthly (documentation observed). Should there be a problem have pest control come more frequently
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands - onion peeling.
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.
- Toxics - Presence and Use Restriction (corrected on site) (repeated violation)
Observation: Unnecessary poisonous or toxic materials found in the food establishment - roach spray.
Correction: Remove unnecessary poisonous or toxic materials.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine solution in water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/06/2014 | Risk Factor | |
At time of inspection previous critical and non critical violations observed as having been corrected
Provided signage and other informative hand outs as well as time temp control for food safety doc for signing
No violation noted during this evaluation. | 07/07/2014 | Follow-up | |
- 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sliced chicken, sliced beef, sliced vegetables etc in the walk in refrigeration unit is 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: Time as a Public Health Control*
Observation: mixed vegetables for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in cooler was observed in not holding temperature below 41F.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surface of the frying pan used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues in food container in the walk in cooler
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees - men'slavatory
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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07/01/2014 | Routine | |
Food temperatures continued: cole slaw (Coke refrigerator) 37.7F
Overall facility kitchen appeared clean at time of inspection
Good separation of foods in refrigeration units
Good date marking practices observed
Use of food gloves with frequent change of food gloves observed
pH sanitizer chlorine 50-100ppm
NOTE: Discussed proper method of cleaning food contact surfaces: wash rinse and sanitize food contact surfaces (for example prep unit and other food surfaces) no less than once every 4 hours or as needed.
Also discussed having an air drying shelf over the table in the kitchen for air drying of food containers and equipment
- 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.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Cambros and other food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/30/2014 | Routine | |
Discussed observations and inspection report with the Person In Charge (PIC)
Overall facility kitchen appeared clean
Use of food gloves, hair restraints noted
Good separation of foods in prep unit
Last pet control 2/25/14
NOTE:
Remember to date mark at time of preparation of foods or if not consumed within 24 hours
- 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 - walk-in cooler).
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw fruits and vegetables stored with ready-to-eat food (RTE).
Correction: Prevent cross contamination by separating unwashed fruits and from RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) in the prep unit refrigeration unit is 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: 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: frying pan used as scoop in food container.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/12/2014 | Risk Factor | |
Observed as date marking issue as having been corrected. Please remember to always date mark at time of food preparation or if not consumed within 24 hours. Discard within 7 days
No violation noted during this evaluation. | 01/30/2014 | Other | |
Overall facility kitchen appeared clean
Temp logs with daily entries noted
pH sanitizer chlorine 50-100ppm
Good separation of foods in refrigeration units
Cold and hot holding foods within required limits
Use of food gloves with regular changing of gloves observed
Discussed proper method for cooling foods cool from 135F to 70F within 2 hours, and fron 70 to 41 within 4 hours- provided hand out in Spanish. Also discussed use of time as public health
Pest control documentation with last inspection 1/13/2014
NOTE: Remember to close lid of 3 door prep unit during slow time and monitor RC cooler and 3 door prep unit to ensure that a temperature of 40F is constantly maintained - optimum temp would be between 37-39F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: mixed vegetablescold holding at improper temperatures in RC cooler
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Cambros were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: The tiles in the back area where ice maker is is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/29/2014 | Routine | |
The women's room has been updated with new toilets (2) and a new handwash sink. All plumbing fixtures are working properly.
No violation noted during this evaluation. | 10/15/2013 | Follow-up | |
Temps continues: Sliced beef 39.2F
Overall facility kitchen appeared clean
Clean food contact surfaces observed and using wiping cloth for regular cleaning using Cl sanitizer 50-100ppm
Good separation of foods in walk-in and dry storage area
Cold and hot holding foods well within required limits
sanitizer Chlorine 50-100ppm
Last pest control inspection 9/25/13
Good date marking practices
Use of food gloves and hair restraints observed
NOTE: Remember to use food glove for and during food preparation
Also provided additional temp log sheets
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Not all foods in the walk in cooler were observed being cvered
Correction: Protect food from miscellaneous sources of contamination.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/09/2013 | Routine | |
TEMPERATURES CONTINUED: Cold hold - pork 39.7F/ cole slaw (coke cooler) 39.7F/ fish 38.9F
Discussed observations and inspection report with the person in charge
Facility dining area and kitchen appeared clean with clean food contact surfaces observed
Frequent hand washing, use of gloves with frequent change of gloves observed
Good date marking practices
Good separation of foods in refrigeration units noted
Good documentation with daily entries observed
Hair restraints and pH sanitizer test kit (Chlorine 50-100ppm) noted.
Refrigeration units, cold and hot holding hoods well within required limits
Good job
NOTE: Please monitor the RC cooler closely. The temperature of the unit was observed being at 41.5. Best temperature setting would be between 37-39F
No violation noted during this evaluation. | 08/14/2013 | Risk Factor | |
At time of inspection many improvements were observed having been made with good food safety practices being in mind
Facility kitchen appeared clean with clean food contact surfaces observed
Good date marking practices observed being used
Good food separation in all refrigeration units with good cold holding temperatures of food products noted and within required limits
Good documentation with daily entries observed
Use of food gloves with regular changing of gloves observed
Use of hair restraints and pH sanitizer kit with chlorine being within acceptable range (Cl 50-100ppm)
Good food hot holding temperatures note
Pest control documentation observed with last inspection 7/2/2013
NOTE: Monitor RC Cola refrigeration and the walk-in freezer unit to ensure the required cold holding temperatures are maintained at all times and to date mark all foods at time of opening the seal of a food product or at time of food preparation
Good job. Please maintain the establishment in the clean condition and learn from past mistakes made
- Food - Miscellaneous Sources of Contamination
Observation: Observed cup being used as ice scoop. Please use ice scoop for dispensing of ice into a glass
Correction: Protect food from miscellaneous sources of contamination.
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07/17/2013 | Routine | |
Discussed observations and inspection report with the person in charge
Numerous improvements regarding food safety, employee health and establishment cleanliness have been made since the last inspection
Good date marking practices noted and documentation with daily entries observed
Clean food contact surfaces observed
Use of food gloves with frequent change of gloves observed
Refrigeration units within required limits
Good separation of foods within refrigeration units noted
Sanitizer test test kit (chlorine 50-100ppm) observed
NOTE: Reminders:
1. Monitor all refrigeration units to ensure that a temperature of the unit is at or below 40F at all times otherwise lower the thermostat or have a refrigeration technician look at the unit
2. Wash hands and change food gloves regularly so as not to cross contaminate
3. Thaw frozen foods in the walk-in cooler or under running water between 41F to 70F
4. Remember to date mark foods at time of preparation or if not consumed within 24 hours
5. Wash, rinse and sanitize all food contact surfaces no less than once every 4 hours or as needed within the 4 hours
6. Properly close the doors of the 3 doors prep table unit so as ensure that the temperature of 40F or below is constantly maintained
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced chicken and beef cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/01/2013 | Risk Factor | |
This was a preopening inspection of the facility due to enforcement action.
The following issues were observed as having been corrected:
The plumbing issue in the basement was noted as having been corrected
The cold holding foods is currently held in 1) the prep unit at 37.7F, the RC Cola refrigerator 41.8, the refrigerated trailer 31.2F (please monitor the temperatures of the prep unit, RC cola and trailer to ensure the required temperature is maintained - cold hold 40F or below/freeze temp 0F
The covers to the electrical outlets observed having new covers
Proper separation of foods observed in the refrigeration units
Food gloves and pH sanitizer test kit noted
Food containers noted as having and being covered
Proper lighting intensity noted
NOTE:
Before opening the following needs to be addressed or be done as soon as possible
Wash hand regularly using water at 100F and use food grade gloves during food preparation changing food gloves regularly
All refrigeration units must have a working food thermometers and the temperature of the units must be at 40F or below
Date mark all foods of preparation or if foods are not consumed within 24 hours
No violation noted during this evaluation. | 06/28/2013 | Other | |
Violations cntinued: 3480 - medication observed stored in kitcen. Corrected at time of inspection
Discussed observations and inspection report with the person in charge
Overall facility dining and kitchen appeared clean and in compliance
Clean food contact surfaces noted
Frequent changing and use of food gloves observed
Good date markingpractices noted
Pest control dcumentaion observed
Refrigeration units, cold and hot holding foods within required limits
NOTE: Issues discussed
Food seperation (provided hand out in Spanish)
Cross contamination of foods in refrigeration units
Refrigeration unit temeperature monitoring
Pest control requirements
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw fruits and vegetables stored with ready-to-eat food (RTE).
Correction: Prevent cross contamination by separating unwashed fruits and from 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.
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.
- 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.
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 - Cold Holding* (corrected on site)
Observation: Shrimp in prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed aluminum food containers not being inverted. in the kitchen
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor tiles observed missinh in the back service area of the kitchen - please replave with easily cleanable floor tiles
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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04/24/2013 | Routine | |
Cooling temperatre: ground beef 155F
Discussed observations with the person in charge.
Went over proper cooling procedures (cool from 135F to 70F within 2 hours/ from 70F to 41F within 2 hours for 6 hours total coolong time
Also discussed proper cold holding of foods in refrigeration units. Maintain a constant temperature of 38F for the prep unit to ensure tat cold holding foods are not out of temperature. Otherwise lower the thermostat of the unit or have a refrigeration technician look at it
When preparing foods that need slcing/dicing please return the food as soon as possibe after preparation the refrigerator for cold holding
Overall the facility dining area, kitchen and food contact surfaces appeared clean and in compliance
Observed use of food gloves, hair restraints and good date marking practices
No violation noted during this evaluation. | 02/28/2013 | Risk Factor | |
Discussed observations and inspection report wih the person-in-charge. Overall facilit kitchen appeared clean. No food prep at time of inspection. Use of food gloves and hair restraints noted. Reffrigeration units, cold and hot holding foods tempswithin required limits.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler.
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)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. - aluminum food containers
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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12/11/2012 | Routine | |
.At time of inspection no violation noted .The person in charge could answers food safetyand employee health questions satisfactorly. Facility kitchen appeared clean and in compliance. Food contact surfaces clean. Refrigeration units, cold and hot holding foods within required limits, Use of food gloves, hair restaints and sanitizer test kt (chlorine 200ppm) noted. All refrigeration observed having food thermometers. Pest control twice monthly with last inspection Feb 3, 2012.
No violation noted during this evaluation. | 02/13/2012 | Risk Factor Assessment | |
At the time of the inspection the water pipe under the hand wash sink in the kitchen was observed as having been corrected. Thank you for your cooperation and timely response
No violation noted during this evaluation. | 11/28/2011 | Routine | |
Discussed observations and inspection report with the person-in-charge. In general the kitchen appeared clean and in overall compliance with VDH regulations. Food contact surfaces clean.. Refrigeration unites, cold and hot holding foods all within required range. Monthly pest control with last inspection 10/31/11.Good date marking practices observed
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the kitchen prep area leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/16/2011 | Routine | |
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