- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following TCS food cold holding at improper temperatures:
-Ham, sliced tomatoes, chicken salad, cheese (deli-prep) - had been turned off earlier
-Mayonnaise, pepperhouse dressing (display case) - the refrigerator is not in working condition
-Mayonnaise pepperhouse dressing (sitting out at room temperature)
Correction: Adjust deli-prep refrigerator to maintain food at 41°F or below to inhibit the growth of harmful bacteria. Do not use the display case for TCS food until repaired and discard the open containers of dressing. Also discard the dressing that was sitting out. From now on, place the dressings in an ice bath or store in the refrigerator.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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03/16/2016 | Routine | |
Inspection for permit renewal.
No violation noted during this evaluation. | 09/14/2015 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods was provided.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food contact surfaces of dishes and utensils were not properly sanitized due to low chlorine sanitizer concentration in 3-compartment sink.
Correction: After cleaning and rinsing of food-contact surfaces, ensure the surfaces are effectively sanitized before coming in contact with food and before use. Chlorine sanitizer concentration should be between 50-100ppm. Use chlorine test strips to ensure the correct chlorine concentration is being used to sanitize food-contact surfaces.
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02/13/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observe Employees drinking coffee and water on open cups in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use not under chemical sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the prep line and serving line used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of prep line and serving line no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observe hand sink unable to be use because of plumbing problems pips are heavenly liking in need of repair.
Correction: Access to the handwash facility identified above is to be available during all hours of operation.
- Sewage - Flushing a Waste Retention Tank (corrected on site)
Observation: The operator is not thoroughly flushing the liquid waste tank Sewage from hand sink and 3 vat sink damage sink disposal system in disrepair and in need of fix.
Correction: The liquid waste tank is to be thoroughly flushed and drained each day at the service area.
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07/11/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk at the coffee station cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Use time as a public health control
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Items on the salad bar for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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11/18/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced ham, tuna salad, macaroni salad and feta cheese on the salad bar and the milk at the coffee station cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.(Add ice to the salad bar) Discard PHF/TCS foods at the end of lunch not to exceed 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey in the deli top piled above the rim and 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-INTERIOR OF REFRIGERATORS
-INTERIOR OF CABINETS
-SHELVES THROUGHOUT THE FACILITY
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning toxics not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. DO NOT USE INSECTICIDES IN THE RESTAURANT.
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07/16/2013 | Routine | |
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