No violations noted.
No violation noted during this evaluation. | 11/02/2015 | Routine | |
Discussed proper cooling methods and sanitizer concentration when using on food contact surface. Use chemical test kit to ensure proper concentration.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Covered hot food left on the counter to cool.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorox being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Solution tested at concentration > 400 ppm.
Correction: Utilize only chlorine/quat/iodine solutions that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/20/2015 | Routine | |
Non-critical violations must be corrected within 30 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: counter top near toaster.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: The floor AC fan covering near kitchen sink is rusted and not sealed to the floor, accumulation of trash underneath. Replace.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/08/2014 | Routine | |
Critical violation must be corrected immediately, non-critical violations must be corrected within 30 days.
Discussed employee health policy with PIC.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Cooked vegetables stored hot in the closed plastic container inside reach-in cooler.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) hot dogs in the refrigerator, the food should have been discarded 14 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator interior.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/07/2014 | Routine | |
There are no violations noted during inspection.
Adequate food testing thermometer and chemical test kit available.
Reviewed health policy with employee.
No violation noted during this evaluation. | 09/30/2013 | Routine | |
Facility has 2 VAT sink, handwashing sink located in the bathroom.
Discussed proper wash-rinse-sanitize procedure for 2 VAT sink. Discussed proper hot holding temperature, cooling time and methods.
Do not mix soap and bleach in the same sink compartment.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Meat balls and vegetables hot holding at improper temperatures. Meatballs and vegetables had been cooked at 10 am and left on the stove till next group lunch time at 2:30 pm.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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03/27/2013 | Routine | |
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