- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken noodle soup observed hot holding at improper temperature on the steam table. Temperature control was off.
Correction: Reheat the soup, then ensure steam table maintains the food at 135 Deg. F or above to inhibit the growth of harmful bacteria.
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01/28/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tomato Bisque soup observed hot holding at improper temperature. .
Correction: Re-heat the soup on the stove and ensure it is cooked to 165 Deg. F. for 15 seconds within 2 hours. Ensure all potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the small white refrigerator, the food should have been discarded 4 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the counter in the coffee service area is not corrosion resistant, nonabsorbent, and/or smooth: towel used to capture spills/moisture..
Correction: Remove the towel. If a liner is used, it must be smooth and easily cleanable i.e. a thin, dishwasher-safe plastic sheet. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has and accumulation of grime and/or debris.
- Handwashing sink in the kitchen
- Exterior surface of mix food True glass door reach in refrigerator.
- Utensil drawer in the kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Spoons behind the front service counter were found displayed with the food or lip-contact surface facing upward.
Correction: Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors through out the facility, hard to reach places under and behind equipment and at floor/wall junctures have a accumulation of grime and/or debris.
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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10/07/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Tomato Bisque soup observed hot holding at improper temperature on the steam table..
Correction: Reheat the soup to 165 Deg. F, and ensure all hot foods are reheated to 165 Deg. F. within 2 hours. Ensure soup is maintained at 135°F or above on the steam table to inhibit the growth of harmful bacteria.
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06/12/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin (shelled eggs)holding in a manner that may cause cross contamination of to ready-to-eat food (RTE): heavy cream.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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02/20/2015 | Risk Factor | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (shelled eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).: eggs observed on self above ready-to-eat food in the True glass door reach in refrigerator.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food 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: Shredded Cheese observed cold holding at improper temperature in the Hobart tray rack reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Tray racks and trays through out the kitchen.
- Can opener and bracket
- Floor Mixer
- Door Gasket of glass door reach in refrigerator.
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: Wall and backsplash at the handwashing sink in service area and floor in front of food prep reach in refrigerator is not maintained in good repair
Correction: Repair the Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility including walk in freezer: (hard to reach places under and behind food service equipment) have an accumulation of grime and/or debris.
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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10/15/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands: employee observed putting toppings on a cake 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Roast Beef and Mayonnaise observed cold holding at improper temperature in the deli top reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/13/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and sliced tomatoes observed 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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02/18/2014 | Risk Factor | |
- Food Storage - Clean and Dry Location
Observation: Cranberries stored on the floor in the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Croissants in hot box hot holding at improper temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Food Prep tables throughout the kitchen (bottom shelves)
- Rolling Cart.
- Conveyer dough machine
- Trolley for the bulk sugar bin.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the kitchen: especially under and behind equipment and at floor/wall junctures, have a accumulation of grime and/or debris.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/04/2013 | Routine | |
| No violation noted during this evaluation. | 06/20/2013 | Risk Factor | |
| No violation noted during this evaluation. | 02/21/2013 | Risk Factor | |
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