- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose attached to water inlet on service sink extends below flood rim, negating installed air gap to protect potable water supply.
Correction: Remove, suspend, or cut hose above flood rim to prevent contamination of the drinking water system.
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09/21/2015 | Routine | |
The operator provided metal probe thermometers, quat test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad sandwiches, cut tomatoes on the sub/sandwich combo and turkey sandwiches, on the front serving line measured 48F, 45F, and 46F, during today's inspection. The operator rapidly cooled the TCS food items ( the TCS food products were held < 4 hours).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/05/2015 | Routine | |
The operator provided metal probe thermometers, quat test strips and an Employee Health policy during today's inspection.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination ( uncovered portioned cooked apples, pizzas and portioned cooked potatoes were observed placed on top of the serving line sneezeguard).
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.
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02/13/2015 | Routine | |
Addl temp: sliced tukey-42F, southwestern corn-33F, hard boiled eggs- 41F/35F
The operator provided metal probe thermometers, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination ( open portioned food products were observed placed on top of the serving line ).
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate (sliced turkey and ham sandwiches in the serving line refrigeration units had elevated food product temperatures-ham sandwiches- 44 F, 46F and turkey sandwiches- 45F). The sandwiches had been prepared approx 1 hr prior.
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.
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09/22/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination ( unwrapped portioned pizzas, wraps, and vegetables were observed placed n top of the serving lines sneeze guards ) .
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Portioned carrots, in the serving line hot holding lines were hot holding at improper temperatures (portioned carrots- 130F, 133F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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05/22/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Food Display (repeated violation)
Observation: Portioned/prepared uncovered food products (broccoli and chicken tenders) were observed on top of the service line sneezeguard on both serving lines
Correction: the food on display is not protected from contamination.
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02/10/2014 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
- Food Display
Observation: The food on display is not protected from contamination (unwrapped and portioned vegetables (corn) and nachos were observed offered on the top of the service line sneezeguards).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Th e chicken strips on the prepared salads at the front service display cooler were cold holding at improper temperatures ( chicken strips on salads measured 44-45 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/04/2013 | Routine | |
No violations were observed during today's inspection. The facility had available a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 06/10/2013 | Routine | |
Employee Health policy, metal probe thermometer and quaternary ammonium test strips were available during today's inspection.
- Outer Openings - Protected
Observation: Outer opening screen mesh is more than 16 to 1 inches (holes were observed in various locations on the rear exit screen door). In addition, numerous dead gnats were observed on the flooring beside and around the rear washing machine, in the paper, canned and dry storage area- the storage area is adjacent to the rear exit screen door.
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The physical structure is not maintained in good repair, in that missing ceiling tiles were observed around the kitchen cookline equipment.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/10/2013 | Routine | |
Dish machine rinse at 160+.
Proper quaternary ammonium test kit.
Clean and well maintained facility.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the two display coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer was found in the wiping cloth bucket storing wiping cloths and spray bottles with sanitizer used on food contact surfaces..
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/01/2010 | Routine | |
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