- Non-Food Contact Surfaces
Observation: The interiors (racks, doors, etc.) of the two Oster toaster-oven type countertop ovens were noted in need of cleaning.
Correction: Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. If equipment is no longer in use, remove it from the premises.
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11/19/2015 | Routine | |
This inspection was received by Shawn Donahue.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium exceeded 400 PPM when tested and was not made according to manufacturer's instructions. It does not meet the requirements of 40 CFR 180.940. (Staff were using 2 tablets in approximately 2 quarts of water
Correction: manufacturer specifies 1 tablet per 6 quarts or 1-1/2 gallons to make 200 PPM. Steramine/Steramine brand.)
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05/28/2015 | Routine | |
| No violation noted during this evaluation. | 11/12/2014 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the "Silver King" cooler (coffee condiments, pancake syrup) and some other coolers.
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. Devices shall be accurate to +/- 3°F or 2°C.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (no sign apparent in the employee restroom).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/20/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Ensure employees are trained in, and follow, proper procedures for washing hands before donning gloves, for changing gloves when changing tasks
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Meat that was being thawed in the walk-in cooler, although in a wrapper and a pan, was stored over raw shell eggs
Correction: liquid from on top of the meat package spilled onto the walk-in cooler's floor, creating a possible cross-contamination hazard to the eggs.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Small bowl being used as a handle-less scoop to dispense granola.
Correction: Protect food from miscellaneous sources of contamination: provide and use a scoop with a handle, or an alternative dispensing method, for granola, to avoid possiblity of contamination through bare-hand contact.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Some prepared ready-to-eat (RTE) food (example: crab soup) in the refrigeration unit was not discarded by the "consume by" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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. The PIC will reorganize and cull the walk-in cooler.
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09/20/2013 | Routine | |
- Floor Carpeting, Restrictions and Installation (repeated violation)
Observation: Carpeting (scatter rugs, bathmat-type rugs) installed as floor covering in warewashing and food preparation aisles.
Correction: Remove carpeting (rugs) and replace with approved floor material that is non-absorbent
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05/29/2013 | Follow-up | |
Inspection was made preliminary to permit expiration
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the food items that may be served raw and/or undercooked
Correction: If an animal food, such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish, is served or sold raw or undercooked, the permit holder shall inform consumers of the significantly increased risk of consuming such foods. The consumer shall be informed by way of a disclosure and reminder, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. NOTE: during this inspection,the EHS discussed with PIC having the menus re-printed, to include this advisory, no later than permit renewal at end of month.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting (scatter rugs, bathmat-type rugs) installed as floor covering in warewashing and food preparation aisles.
Correction: Remove carpeting (rugs) and replace with approved floor material that is non-absorbent
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05/07/2013 | Routine | |
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