Reviewed food handler card status for employees, current Certified Food Manager status, cooling methods, and the required daily refrigeration temperature logs. Good employee food safety practices demonstrated during this inspection. Permit renewal issued.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine's device to warn of low sanitizer level did not activate when the chlorine level dropped below 50 ppm.
Correction: Alter or replace the warewashing machine so that the visual warning is given when more chemical sanitizer needs to be added.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: The low temperature dishwashing machine was not properly sanitizing the washed kitchenware. (Chlorine sanitizer tested at 0 ppm)
Correction: Maintain the chlorine sanitizer concentration level to no less that 50 parts per million for the dishwashing machine's final rinse cycle.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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10/07/2015 | Routine | |
The Victory prep unit is being repaired by a licensed refrigeration technician. No foods will be stored in the unit until it is capable of maintaining a cold holding temperature below 4q degrees Fahrenheit.
No violation noted during this evaluation. | 05/12/2015 | Follow-up | |
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Unable to verify through documentation that the food service employees are working in the food service establishment with a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food Protection Manager Certification
Observation: Unable to verify through documentation that there is a person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
- Food Storage Containers; Identified with Common Name of Food
Observation: Mislabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Reheating for Hot Holding (corrected on site)
Observation: The mashed potatoes and gravy being held on the steam table were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: No consumer advisory posted on the menu for the temperature/time controlled for safety (TCS) meats, pountry, or seafood that can be offered raw or undercooked.
Correction: Post the consumer advisory on each menu for any TCS animal product that can be offered raw or undercooked.
- Cooling, Heating, and Holding Capacities
Observation: The Victory food prep unit is not maintaining a cold-holding food storage temperature < 41 degrees Fahrenheit (F).
Correction: Repair the refrigeration unit so it is capable of maintaining a cold-holding food temperature below 41 F.
- Sanitizing Solutions, Testing Devices
Observation: There is no quaternary ammonium test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Inoperable stove-side oven.
Correction: Repair the oven to good working condition in accordance with manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: reusable plastic food container lids.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/05/2015 | Routine | |
Kitchen maintained clean and organized at time of inspection. Good safe food practices observed. Reviewed food handler cards. Discussed employee health policy. Recommended for August permit renewal.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the white reach-in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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08/06/2014 | Routine | |
Good practices and good active managerial control observed during the inspection. The facility has an employee health policy. Hand washing and no bare hand contact with ready to eat food was observed. The new Food Code regulations were discussed. Thank You.
No violation noted during this evaluation. | 02/07/2014 | Risk Factor | |
No violations were observed. Manager was asked to evaluate the operation of one small salad prep unit. Procedures to properly cool and rehear were discussed. Good active Managerial Control was observed. Staff are knowledgeable. Permit issued. Thank You.
No violation noted during this evaluation. | 08/21/2013 | Risk Factor | |
Reviewed food handler cards. Good date marking in place. Employees have good knowledge of food safety.
- Cloths - Wiping Cloths; Use Limitation
Observation: Improper use of dry wiping cloths.Cloth being used to keep cutting board from slipping. Manager will order ani-skid material.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen turkey legs. Observed submerged in water (not running).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: reach in, 4 window glass unit and 2 dr freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/21/2013 | Routine | |
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