- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed philly steak, cream, and chicken hot holding at improper temperatures on stove top.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed tuna & chicken in deli-prep refrigerator and fries & sausages in drawers cold holding at improper temperatures.
Correction: Adjust thermostats in both units to maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria. Also, keep deli-top lids down as much as possible to keep cold air inside.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Butter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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04/04/2016 | Risk Factor | |
| No violation noted during this evaluation. | 12/04/2015 | Risk Factor | |
Inspection for renewal of health permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed ham, pasta salad, and butter cold holding at improper temperatures in the prep table. Also observed butter and half & half sitting out at room temperature instead of under temperature control.
Correction: Adjust the temperature of the prep table to properly cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge agreed to use a Time as a Public Health Control plan for butter and half & half which involves labeling the time on the product in which the food is taking out of the refrigerator and then either serving or discarding it within 4 hours.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium chemical sanitizing solution.
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 - Cutting Surfaces
Observation: The cutting boards along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine was observed soiled with an accumulation of a pink mold-like substance.
Correction: Clean and sanitize interior of the ice machine as often as necessary to prevent accumulation of mold-like substances.
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07/23/2015 | Routine | |
| No violation noted during this evaluation. | 11/25/2014 | Routine | |
Inspection is for re-validation of Health Permit: Approved.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity (top interior surface) of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
-Wire Shelves in the dry storage area.
- Table top mixer
- Shelf above table top mixer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the 3-compartment sink and floor behind the stove/grill in the kitchen has an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/28/2014 | Routine | |
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