- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed foods and prepared RTE foods in the refrigeration unit was not properly dated for disposition.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 - 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: bottom of cooling units and crock pot bases.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen areas was measured at a temperature less than 100°F.
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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12/28/2015 | Routine | |
many items stored on floor (not food) inhibits ability to clean floors properly
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the condiment refig is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floors in the kitchen noted in need of cleaning.
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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03/31/2014 | Routine | |
| No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
| No violation noted during this evaluation. | 08/30/2013 | Follow-up | |
Inspection was completed with District Standardization Officer Virginia (Jenny) Jeffries.
Discussed the storage of the non-shelf stable coffee creamers. Please re-evaluate the location of these items or ensure the purchase of shelf-stable creamers.
Discussed the consumer advisory for the eggs that are ordered partially cooked (over medium eggs). Health Department is willing to review the proposed menu prior to printing.
Health Department will provided information on Employee Health, cooling, and glove use.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands after cracking raw eggs. The employee was observed touching clean equipment and utensils with soiled hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Compliance with Food Law*
Observation: The soup bones are not from an approved food preparation/processing facility. Packaging was labeled "not for sale".
Correction: Obtain food from sources that comply with the law. Only meats that have been processed by a licensed and inspected facility are allowed in a permitted establishment.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Critical: Cooling* (repeated violation)
Observation: Macaroni Salad noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: All foods that are held longer than 24 hours require a form of datemarking. Create a process by which you are able to keep ensure that prepared foods are served or sold within 7 days. Examples include: labeling foods with the preparation date, labeling foods with the discard date, using a day dot system, keeping a log of preparation, etc. 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
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08/28/2013 | Risk Factor | |
Counter tops in back have been organized and look good. There are many items stored on the floor (under 3pt. sink, and in back room). these items must be stored 6 inches off the floor. The reason for this is to facilitate cleaning, and prevent contamination of foods, utensils, with mop.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
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: Cooling*
Observation: Ambient temperature or pre-chilled @POTENTIALLY HAZ FOOD@ not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
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03/26/2013 | Risk Factor | |
food in the freezer is solid
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the CONDIMENT REFRIGERATOR under the counter out front, is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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12/06/2011 | Routine | |
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