Observed all food properly labeled and proper handwashing .
No violation noted during this evaluation. | 01/28/2016 | Routine | |
| No violation noted during this evaluation. | 10/28/2015 | Risk Factor | |
| No violation noted during this evaluation. | 07/28/2015 | Risk Factor | |
Great job on food labeling and food handling on this visit..!!!
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the new counters are not designed or constructed to be easily cleanable (need paint).
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
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04/09/2015 | Routine | |
obtain quats test kit
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the cutting board sandwich unit used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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08/19/2014 | Risk Factor | |
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation.Clean slicer each night and sanitize before leaving, food accumulated on blade and gaurd
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the sand. unit is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: sandwich unit and cubby above
Correction: Clean and sanitize these surfaces for food contact.
- Floors, Walls, and Ceilings - Cleanability
Observation: Remount hand sink and caulk to wall
Correction: as noted above for easy cleaning.
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02/05/2014 | Routine | |
start a daily log of refrigeration temps. , condensation hose is frozen on left side preventing proper function
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Hamburger and pot salad and mac salad at 45, all less than 24 hrs old, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of refrigerstors and some other areas are being lined with cardboard which is absorbent and not cleanable, it is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Remove cardboard to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Must provide thermocouple, tip sensitive, digital thermometer for thin foods, h,b, chicen breast ect.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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05/14/2013 | Routine | |
The refrigerator in question had several problems. The switch was inadvertently lowered . It was also kicking the breaker off. It was repaired. A data logger was installed that showed satisfactory results. A log is being kept by the staff on the refrigerator.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor(flour/corn meal).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Various potentially hazardous foods. cold holding at improper temperatures. Several items discarded..see comments.Buchbinder glass refrigerator @ improper temp.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.Quat. ammonia is being used w/o test kit.
Correction: Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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12/12/2012 | Follow-up | |
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