Discussed employee health and left some educational materials with the person in charge (PIC) to train employees. PIC waas very knowledgeable on foodborne illness symptoms.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed in the prep refrigerator/fry area raw ground beef below raw chicken.Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Display
Observation: The food on display is not protected from contamination. A sneeze guard is needed at the salad bar for nuts and croutons area and at the taco bar.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the deli was blocked, preventing access by employees for easy handwashing. Person in charge moved cart blocking the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door does not self close.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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12/23/2015 | Routine | |
Note: To reduce risk of cross contamination, recommend discontinuing use of non-pasteurized shell eggs.
- Self-Service - Consumer Self-Service Operations
Observation: Unsuitable utensils or no utensil use at the consumer self-service food buffet/bar. Observed plastic bag containing bagels for customer use. No utenils, deli tissue, etc. provided to prevent contamaination of product by customers's hands.
Correction: Provide suitable utensils or effective dispensing methods that protect the food from contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:: Slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Paper fry baksets observed stored in an upright postion and are collecting food debris.
Correction: Store single service items in its original protective packaging or inverted in to prevent contamination..
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cook line floor noted in need of cleaning. Observed a moderate amount of soil and debris behind equipment at floor edge.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/17/2014 | Routine | |
Temperature and sanitary controls in place.
No violation noted during this evaluation. | 05/08/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: Slicer was observed in a condition that prevents necessary maintenance and easy cleaning. Cracks observed in plastic guard. Also, handle with pitting throughout plastic surface.
Correction: Repair or replace affected slicer parts to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/30/2013 | Routine | |
Note: Repeat violation noted above. Increase temperature monitoring/tracking efforts.
- Food - Miscellaneous Sources of Contamination
Observation: Milk in milk carton pints being used by customers for use in their beverages.
Correction: Protect food from miscellaneous sources of contamination. Discontinue practice to prevent contamination of product/product packaging via customer hand contact.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods cold holding at improper temperatures at (customer self-service salad bar).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Several cleaning products observed improeprly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (work table shelf at cook line).
Correction: Cleaning chemicals must be located in an area that is not above or stored with food, equipment, utensils, linens or single service items.
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08/23/2013 | Routine | |
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