| No violation noted during this evaluation. | 11/10/2015 | Risk Factor | |
Sources: PFG, Ferraro, Food Pro, US Food. Sanitizing bucket 100 ppm bleach. Remove card board lining shelves in dry storage. Be sure to date mark cooked lasagna if not used within 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floors of establishment in need of detail cleaning especially under dishmachine
Correction: Clean as often as needed to prevent buildup of residue. Correct 30 days.
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04/22/2015 | Routine | |
Dishmachine 100 ppm, Sources: Food Pro, PFG, U.S. Foods,
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves of walk in cooler, shield on inside of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct today
- Light Bulbs Protective Shielding
Observation: Several light bulbs over dishwashing area and where clean dishes are stored not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Correct within 30 days
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02/05/2014 | Routine | |
Food Sources: Ferraro Foods
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)observed several severely dented food cans on shelf with other cans.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dedicate an area separate for dented cans to be returned. If cans are dented in store, process immediately, do not put cans back on shelf. Corrected on site.
- Critical: Cooling* (corrected on site)
Observation: Lasagna noted not being adequately cooled to prevent the growth of harmful bacteria. large pan of lasagna in walk in cooler not cooled properly
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Divide large pans of lasagna into smaller portions for cooling in walk in cooler. Monitor with temperature measuring devices to ensure safe cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lunch meats in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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. Correct today
- Nonfood Contact Surfaces
Observation: Cardboard used in the establishment (to divert AC and for lining shelves) is not designed or constructed to be easily cleanable.
Correction: Remove cardboard from establishment and replace with material that is smooth, easily cleanable and non absorbant.
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01/16/2013 | Routine | |
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