Observed proper ice bath to cold hold, time and temperature for control foods( potato salad, cottage cheese, pasta salad.)
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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03/02/2016 | Routine | |
Observed good cooling practices. No violations noted.
No violation noted during this evaluation. | 11/02/2015 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Bread /buns must be sold/discarded by expiration date. Check dates on package upon receiving, refuse/return expired/moldy bread.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Improper methods used to thaw precooked chicken breast. Frozen pack was placed underneath toaster oven.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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06/05/2015 | Routine | |
Notes:
Facility must utilize hand sink for hand washing. The 3 VAT sink must be properly set-up for wash-rinse-sanitize procedure.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/28/2015 | Routine | |
Notes:
Reminder: wash hands between changing gloves.
Non-critical violations must be corrected within 30 days.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food spills, dirt, food residue or other debris on the following nonfood-food contact surfaces: Whirlpool reach-in coolers interior
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/25/2014 | Routine | |
Notes:
Please relace thermometer in the left reach-in cooler/freezer.
Coke clear cooler used for soda only.
Critical violation must be corrected within 10 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced turkey, hot dogs and chicken breast in the refrigeration unit was 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.
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06/23/2014 | Routine | |
Notes:
Discussed proper cooling methods for vegetable soup leftovers.
There are no violations noted during inspection.
No violation noted during this evaluation. | 03/20/2014 | Routine | |
There are no violations noted during inspection.
Notes:
Ice in the ice machine is used only for cooling purposes.
No violation noted during this evaluation. | 11/15/2013 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 07/19/2013 | Routine | |
Provided helpful information on cooking, holding, cooling and reheating temperatures.
Demonstrated proper wash-rinse-sanitize procedure for 3 VAT sink.
Adequate food probe thermometer and test kit.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer was found in the chemical spray bottle used for sanitizing purposes. Also food contact surface equipment was not properly washed, rinsed and sanitized in 3 VAT sink.
Correction: Provide approved sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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03/22/2013 | Routine | |
Reviewed "Date Marking" of ALL Ready-To-Eat PHF's held more than 24 hours.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Reach-In Refrigerators (2).
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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the Ice Machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Ice Machine interior at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/09/2012 | Routine | |
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