Kitchen looks great. Thank you!
No violation noted during this evaluation. | 02/04/2016 | Routine | |
Obtain a thermometer for Magic Chef and inside thermometer for Raetone. Verify refrigeration units maintain <40F when not in use. Discussed employee health.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Refrigeration is limited, cool foods by using 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.
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08/14/2015 | Routine | |
Please place thermometers inside all refrigeration units. Discussed cooling methods
- Critical: Cooling* (corrected on site)
Observation: Green beans 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. DISCARDED
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water at handwashing sink in kitchen.
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. Place disposable towels in a convenient location to sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ventillation hood at grill 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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02/13/2015 | Routine | |
- 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods 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.
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07/25/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/26/2013 | Routine | |
| No violation noted during this evaluation. | 12/20/2012 | Risk Factor | |
Okay to issue permit.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/27/2011 | Routine | |
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