Maintain the corrected items as corrected. Discussed strategy for cooking large volume of liquid food ( cook meat and sauce in different cooking equipment)
When asked kitchen staff was able to recite the three symptoms that that require exclusion and the big five reportable food borne illnesses.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drinks.
Correction: Instruct food service workers to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Improper cooling - one step
Correction: Cool foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Wares cycled through the dishmachine are not being sanitized.
Correction: Discontinue use of the machine until it has been repaired or adjusted to provide an utensil surface temperature of 160°F or above.
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11/04/2015 | Routine | |
Discussed need for adjustment of master cleaning schedule for selected pieces of equipment and need to add clean-up from raw food prep to training plan.
Correct the above item within 24 hours.
- Critical: Cooling*
Observation: Food prepared today and food received today improperly cooled.
Correction: Cool foods prepared from ambient temperature or pre-chillied ingredients to 41°F within four hours and cool foods received at temperatures above 41°F as allowed by law to 41°F within 4 hours.
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04/08/2015 | Routine | |
Maintain the corrected items as corrected.
Increase the cleaning frequency of the non-food con tact surfaces of the ice machine deflector. The slicer is not to be used prior to repair due to a temporary repair not being cleanable.
Ice scoop holder-> does not drain please repair/replace. Increase detail cleaning of seams at 3 vat sink.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food contact surface of the slicer is not clean to the sight and tough.
Correction: Clean and sanitize this surface for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wares cycled through the 3 vat sink and 'sanitized' with the sprayer are not being sanitized.
Correction: Correct the sanitizer concentration at the sink and sprayer and sanitize all food contact surfaces before use after cleaning.
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11/25/2014 | Routine | |
No out of compliance risk factors observed during this inspection. New sanitizer - same use instructions as previous product. Provided allergy awareness handouts to PIC.
No violation noted during this evaluation. | 06/10/2014 | Risk Factor | |
Correct the remaining item within 10 days, maintain the corrected items as corrected. Good hand washing habits observed today - when and how to wash. A handsink has been knocked off the wall and has not been replaced yet, Reinstall a handsink to served the mechanical ware washing station within 90 days. contact EHS for consult is the sink will be relocated.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink containers observed in two locations.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and a straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the reach in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wares were not provided with a 60 second contact time in the quaternary ammonium sanitizing solution.
Correction: Instruct all food service workers to provide wares with a 60 second contact time with the provided sanitizer.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Single use items stored below cleaning chemicals.
Correction: Store single use items above and away from chemicals.
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01/30/2014 | Risk Factor | |
Maintain the corrected items as corrected. Facility very well maintained.
- Critical: Cooling* (corrected on site)
Observation: Improperly cooled food - one step cooling.
Correction: Rapidly cool foods prepared at ambient temperature to 41°F within 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: According to the date mark the cheese should have been discarded yesterday.
Correction: Promptly discard foods at the end of their holding period.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The sanitizer in the sprayer is too strong.
Correction: Mix and use sanitizers in accordance with 40 CFR 180.940
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09/10/2013 | Risk Factor | |
All items noted during this inspection were corrected on the spot. Reviewed use of recording thermometer.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Soiled gloved in use - a food service worker failed to change their gloves after touching their face.
Correction: Food contact surfaces such as gloves shall be discarded and replaces with they are contaminated.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wares are not being sanitized after cleaning - sanitizing solution at the three vat sink is too weak.
Correction: Sanitize wares before use after cleaning - prepare and use sanitizing solution as specified by the manufacturer.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled cleaning chemicals - blue liquid in spray bottle.
Correction: Clearly mark the name on containers of chemicals taken from bulk supplies.
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01/09/2013 | Risk Factor | |
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