- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the walk-in cooler are not properly dated for disposition. Operator will come up with a system to identify when foods were made.
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.
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11/09/2015 | Risk Factor | |
Discussed thawing & cooling methods. Operator will be repairing the temperature gauge of dishmachine.
No violation noted during this evaluation. | 02/05/2015 | Follow-up | |
- Person in Charge
Observation: Person-in charge was not monitoring the temperatures at the buffet line to ensure that the cold food was being kept at 41 degrees F or below
Correction: Ensure that the buffet line is keeping the appropriate temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Buffet cold line was cold holding at improper temperatures (>=44 degree F) as well as food in the submaker reach-in cooler(>=46 degrees F). Operator agreed to relocate food..
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cleaned dishes in the dishmachine. The dishmachine was not dispensing sanitizer (<50 ppm)
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands (used utensils are being stored there).
Correction: The handwash facility identified above is to be used for washing hands only
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02/02/2015 | Routine | |
Food at the buffet line were being held at the appropriate hot and cold temperatures. Maintain the lid on the prep unit next to the cook stove closed during all periods when it's not in use to ensure temperature of the food is kept at 41 degrees F or less.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate (large container of cooked chicken was observed cooling in the walk-in cooler between 105-147 degrees F).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the prep unit next to cook stove is cold holding at improper temperatures (such as sliced tomatoes, ham). Lid had been open during lunch time.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain lid of prep unit closed as often as possible to maintain unit at proper temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of the spice bottles and the outside of the dishmachine have accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station next to the cook stove is being used for purposes other than washing hands (found spoon and plastic wrap in sink).
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/01/2014 | Routine | |
Put an asterix next to foods that have a consumer advisory.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (employee failed to wash hands before putting on gloves and prep food and between bringing back soiled dishes and serving drinks).
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers (salt, spray bottle of water and oil).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (ice scoop)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) heavy cream in the refrigeration unit was not discarded by the ""consume by"" date:1/24/14. Discared
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: All the dishes in the low temperature chemical dishmachine. (dishmachine was not dispensing bleach). Operator called repairman during inspection and had unit repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the dry storage area in basement were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/10/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Several items on buffet table hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the top trays of prep tables cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/30/2013 | Routine | |
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