- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees fail to wash hands after handling soiled dishes, after using a cell phone, after entering the kitchen before preparing food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed RTE foods in contact with several containers without scoops that are handled regularly by employees.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Do not store containers and scoops in ready to eat food unless there is a clear visible handle our of the product.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed cheese in the refrigerator that was unwrapped sitting on a shelf under an employee drink.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings. Discard cheese.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed sauce that was reheated for hot holding at 131 degrees.
Correction: Reheat foods to 165 degrees for hot holding.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several dishes and utensils that were still dirty on the clean rack.
Correction: Make sure all dishes, utensils, and equipment are cleaned thoroughly before putting them away.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front hand sink.
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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12/30/2015 | Risk Factor | |
Find a way to seal the table with the tape on it, so that it is a smooth, easily cleanable surface. Make sure all foods are date marked including deli meat (mark with the day it's opened).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several knives (also Knife holders) and the cheese grinder soiled and in need of cleaning.
Correction: Clean knives and equipment thoroughly after each use.
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08/19/2015 | Risk Factor | |
Permit Issued.
No violation noted during this evaluation. | 04/30/2015 | Follow-up | |
Food in the pizza unit still running warm, adjusted the temperature in the unit. The top part of the salad unit was also warm, so work on keeping the lid closed as much as possible to see if that helps.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed 2 units (salad unit, pizza table) not maintaining temperature of 41 degrees.
Correction: Discard food left in unit over night and move all TCS foods to the walk-in. Have both units repaired.
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04/21/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed meatballs held around 120 degrees.
Correction: Reheat meatballs to 165, and maintain at 135 degrees for hot holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed 2 units (salad unit, pizza table) not maintaining temperature of 41 degrees.
Correction: Discard food left in unit over night and move all TCS foods to the walk-in. Have both units repaired.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed several prepped foods without dates and some foods in the walk-in with dates exceeding the maximum 7 day limit.
Correction: Start date marking all prepared foods and making sure foods are disposed of within the 7 day time frame.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a few gaskets that were torn/ripped and several dishes that were heat damaged.
Correction: Repair gaskets on refrigeration units that are ripped/torn also replace/discard any plastic dishes that are heat damaged.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed insides of several make units and gaskets of refrigeration units in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean the insides of the equipment to prevent build-up of food debris.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed several clean dishes still soiled and with date mark label residue still on them.
Correction: Go through dishes and make sure they're cleaned thoroughly before putting them away.
- Handwashing - Using a Handwashing Lavatory
Observation: Back handsink not easily accessible.
Correction: Equipment needs to be moved to make the hand sink easily accessible.
- Refuse - Removal Frequency (corrected on site)
Observation: Observed several empty boxes for trash piled up in the back of the kitchen.
Correction: Remove trash frequently to prevent build-up of garbage in the kitchen.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed air vents on the ceiling in need of cleaning.
Correction: Clean air vents regularly and the surrounding ceiling tiles to prevent dust accumulation.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed several pieces of equipment in the facility that are no longer working or being used.
Correction: Remove these items from the facility.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Observed medicines stored on a bowl next to the salad prep unit.
Correction: Move medicines away from any food or food prep areas.
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04/09/2015 | Routine | |
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