- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observe 2 employees drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Non-Food Contact Surfaces (corrected on site)
Observation: The none food contact surface of the serving line has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/31/2014 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The bread is unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
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10/29/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked potatoes and jambalaya cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the one pitted sauce po is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Budget to replace within the year so as to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Raw wood shelving, warped and splintering on the shelf by the triple sink was observed in a state of disrepair and damaged.
Correction: Replace this wood shelf.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich deli 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Prts of the kitchen wall (left of salad dli) is not maintained in good repair. Patch hole and paint walls with white enamel , cleanable paint.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/03/2013 | Follow-up | |
Inspection for the health permit renewal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked potatoes and jambalaya cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that eggs (brunch menu) may be served raw and/or undercooked. Also the "COOKED TO ORDER" statement needs to preceed the Consumer advisary. Follow up on Tuesday 4/01/13.
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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the one pitted sauce po is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Budget to replace within the year so as to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Raw wood shelving, warped and splintering on the shelf by the triple sink was observed in a state of disrepair and damaged.
Correction: Replace this wood shelf.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich deli 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.
- Physical Facilities in Good Repair
Observation: Prts of the kitchen wall (left of salad dli) is not maintained in good repair. Patch hole and paint walls with white enamel , cleanable paint.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/28/2013 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that EGGS may be served raw and/or undercooked. Asterick the EGGS section and also add at the bottom of the menu CAN BE COOKED TO ORDER after the asterick and before the consuming disclaimer that is already on the menu.
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.
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12/27/2012 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp, Beef, sliced roast beef, stored in Bev-Air refrigerator were cold holding at improper temperatures. Temperature of food being held was reading 60 degree Fahrenheit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was discarded.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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02/17/2012 | Routine | |
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