Suggest cooling meats on top shelf on 4-door refrigerator without lids on containers until meat has cooled back down to 41 F or below.
No violation noted during this evaluation. | 11/18/2015 | Follow-up | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled deli ham not being adequately cooled to prevent the growth of harmful bacteria. Hams cut this morning are stil 44-45 F.
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. Do not stack containers while cooling and leave lids off while cooling as well. Containers unstacked and lids removed during inspection to rapidly get ham down to 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: dessert display case and bottom of prep unit are not holding food at 41 F or below. Dessert display case is freezing up - cheesecakes are 48-51 F, salads in this unit were prepared earlier in the day and are 40-43 F. Food in bottom of sandwich prep unit is around 43 F - sausage 43 F, pastrami 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cheesecakes were discarded and other food in dessert display case was moved to other refrigeration units. Temperature in bottom of sandwich prep unit was turned down during inspection. Monitor temperature of food in this unit.
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11/16/2015 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled ham not being adequately cooled to prevent the growth of harmful bacteria. Three cut deli hams placed in same deep container and covered is still around 50 F after more than 3 hours.
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. Ham divided into smaller pans and placed uncovered in display cases to finish cooling. Ham needs to reach 41 F within the 4 hour time period or be discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: meatballs are 116 -131 F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cut tomatoes and some cut deli meat in the refrigeration unit were 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken salad (refrig and display case) and pasta salad (display case) in the refrigeration unit are 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.
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05/27/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Meatballs noted not being adequately cooled to prevent the growth of harmful bacteria. Meatballs is deep covered container in prep refrig are still 109 F after about 1 hour.
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. Meatballs discarded.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled chicken salad and sliced roast beef not being adequately cooled to prevent the growth of harmful bacteria. Chicken salad and sliced roast beef in deep covered plastic containers. Chicken salad is 55-60 F after about 3 hours and roast beef is about 50 F.
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. Chicken salad and roast beef moved to uncovered shallow metal pans to finish cooling during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced deli meats in the refrigeration unit were 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salad, tuna salad, macaroni salad and potato salad in the refrigeration unit are 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.
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11/04/2014 | Routine | |
Suggest pre-chilling metal pans the night before and using pans for meats cut the following day.
- 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. Open drink on top of table with hot holding equipment.
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. Drink discarded during inspection.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled chicken salad not being adequately cooled to prevent the growth of harmful bacteria. Chicken salad made this morning was placed on top of prep unit and in small covered plastic containers is still 48 F.
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. Restaurant closed for the day, remainder of chicken salad to be discarded.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Bologna and salami recently cut were stacked on top of each other on the bottom of the under counter refrig which doesn't provide good air flow for them to cool back down to 41 F or below- still 44 F. Ham cut today was also placed in deep covered plastic container which doesn't allow for rapid cooling- still 43 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Bologna and salami moved to shelf of back cooler and placed in single layer to complete cooling during inspection.
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02/11/2014 | Routine | |
Call when the cold water fixture on the hand sink has been repaired.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Chicken salad made earlier was placed in a deep covered container before is was 41 F or below - still in upper 40's.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Chicken salad placed in 2 shallow metal pans and put in refrigerator uncovered to finish cooling.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. The cold water fixture on the hand sink is not working.
Correction: Repair and maintain all plumbing components and fixtures.
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08/13/2013 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled chicken salad not being adequately cooled to prevent the growth of harmful bacteria. Chicken salad made more than 4 hours ago is still 52 F on top ot the prep unit.
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. The top of the prep unit is not meant to cool food but to keep it cold. Cooling down to 41 F needs to be done before food is placed on top ot the prep unit. Chicken salad discarded.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Meatballs and diced chicken removed from hot holding were placed in deep covered pans in the bottom of the prep unit while still hot - meatballs 103 F, chicken pieces 83 F. Diced tomatoes placed on top of salad prep unit before getting down to 41 F or below - they were 51 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Meatballs placed in single layer in shallow pans and placed uncovered in refrigerator to finish cooling. Diced tomatoes placed uncovered in refrigerator to finish cooling. Chicken pieces discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures. Food in 4-door refrig is not holding at 41 F or below - shredded cheese 43 F, marinara 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. The cold water fixture on the hand sink is not working.
Correction: Repair and maintain all plumbing components and fixtures.
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07/15/2013 | Routine | |
Suggest cooking meatballs to order. Suggest cooking and cooling macaroni for macaroni salad a day ahead of time and then adding to pre-chilled ingredients.
- Critical: Cooling* (corrected on site)
Observation: Diced chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken cooked this morning is still 81 F after > 2 hours.
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. Chicken discarded during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Chicken salad made this morning (<4 hours ago) was placed in a deep tightly covered container in the 4-door refrigerator and is still 56 F. Macaroni salad made earlier (<4 hours ago) in plastic covered containers in the display case is still 48-51 F. Meatballs and marinara placed covered and still hot in the prep refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Chicken salad separated into 2 containers and placed uncovered in 2 -door refrigerator to finish cooling. Lids removed from macaroni salad so they can finish cooling. Marinara discarded. Meatballs placed in single layer and placed in refrigerator to cool.
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12/18/2012 | Follow-up | |
Went over procedure for cooling chicken for chicken salad.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: hot holding unit turned off - meatballs 107-114 F, chicken pieces 80 F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Food discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: prep unit not holding food at 41 F or below. Food on top stacked too high in pans - ham 45 F, tuna 44 F. Prep refrig - meatballs 43 F, chicken 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust temperature of this unit and do not overfill pans on top.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced deli meats and tomatoes in the refrigeration unit were 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed stored on the floor.
Correction: Store single service items at least 6" off of floor.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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12/13/2012 | Routine | |
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