- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food (chicken) stored over ready-to-eat food in the refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
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08/17/2015 | Routine | |
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Sausage, cheese in pizza prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Relocated.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: pizza sauce
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the side of handwashing sink is broken.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/21/2015 | Routine | |
This visit was made to conduct a follow-up. Facility has emailed revised menu with beef kabobs and hamburger steak disclosed.
- note: manager was advised that when the new menus are printed asterisk be used for disclosure of undercooked items, and a different symbol be used for customized items
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the handsink near dishmachine is not maintained in good repair (side is broken)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/17/2014 | Follow-up | |
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: spaghetti in walk in (corrected)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 11/1 they shall be date marked with a "use by" date not exceeding 11/7.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: beef kabob and chopped hamburger steak (review regular and paper menu to remove asterisks for items that are just customized)
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 by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Physical Facilities Good Repair
Observation: Observed that the handsink near dishmachine is not maintained in good repair (side is broken)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/21/2014 | Routine | |
No violations.
No violation noted during this evaluation. | 06/27/2014 | Risk Factor | |
No violations.
No violation noted during this evaluation. | 02/20/2014 | Risk Factor | |
No violations
No violation noted during this evaluation. | 10/18/2013 | Risk Factor Assessment | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs were improperly stored on top of the feta cheese in the walk-in refrigerator. The eggs were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: the walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Foods were improperly stored on the walk-in freezer floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: soups in the walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Good Repair / Components / Gaskets
Observation: The door of the following unit(s) are damaged: the dish machine.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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06/12/2013 | Routine | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: in the walk-in refrigerator (calamari and lettuce) and (flour) in the food prep area. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Clean utensils were found stored too low on pan dish rack. Clean equipment was subject to contamination from employee's head. Utensils were relocated during the inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed hydrogen peroxide stored in such a way that they could contaminate food in the wait station area. The hydrogen peroxide was relocated during the inspection.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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02/12/2013 | Routine | |
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