No violations noted. Discussed Form 1-B with new employee.
No violation noted during this evaluation. | 12/02/2015 | Routine | |
Notes:
Employees to monitor food in the left portion of sandwich table every 4 hours, if food temperature elevates above 41 F, relocate inside or ice it up.
Discussed proper thawing methods. Do not leave food outside overnight. Thaw under refrigeration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced ham, turkey and salami in the top portion of sandwich table and pork bbq in the reach-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 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 by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand washing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/07/2015 | Routine | |
Notes:
All TCS foods in the top portion of sandwich table shall be stored in the deep metal containers with lids on. This will help to hold cold holding temperature of 41 F and less. Sandwich table located next to three major heat sources (friers, grill and steam table) what may effect food and equipment temperatures. Suggested to relocate containers with TCS to the left portion of sandwich unit away from heat source.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes, beef, turkey and ham cold holding at improper temperatures in the top portion of sandwich unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/05/2015 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 11/05/2014 | Routine | |
Notes:
All items except sliced meats in the top portion of sandwich unit hold at 41 F or less, switched containers around, away from hot spot, employees to monitor temperature, use ice if needed or relocate inside.
New friers unit installed in the kitchen to cook chicken tenders and fries.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced ham, turkey and roast beef cold holding at improper temperatures in the top portion of sandwich unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service containers and silverware were observed reused.
Correction: Discontinue the reuse of single-use containers and silverware. Provide approved reusable food storage containers designed for your food storage needs.
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08/05/2014 | Routine | |
Notes:
Keep a lead of sandwich unit closed if not busy. Move toaster away from sandwich unit or switch places with microwave.
Reach-in freezer in need of defrosting.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham and turkey, tuna salad cold holding at improper temperatures in the top portion of sandwich unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/02/2014 | Routine | |
Notes:
Reach-in freezer has heavy ice build-up, must get defrosted and cleaned.
Sanitizing solution tested at 100 ppm.
No violation noted during this evaluation. | 01/30/2014 | Routine | |
Discussed proper reheating procedures and temperature.
Sanitizing solution in 3 VAT sink tested at 100 ppm.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meat balls and chicken cubes were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
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11/05/2013 | Routine | |
Discussed proper date marking for commercially processed food and proper thawing methods.
When changing water in 3 VAT sink, don't forget to add sanitizer, use chemical test kit to ensure proper concentration.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ready-to eat commercially processed chicken breast and vegetables.
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
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed hot dogs and sliced roast beef 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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08/05/2013 | Routine | |
Notes:
Suggested to reheat food rapidly in the microwave to 135 F if it is a commercially processed food, and to 165 F if it is commercially processed food previously served and saved.
Adequate food testing thermometer and chemical test kit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Several items on steam table hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine sanitizer at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- 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
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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05/03/2013 | Routine | |
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