Inspection for permit renewal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cream, ham, and diced tomatoes cold holding at improper temperatures in the reach in cooler and display case.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust thermostats in both units.
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12/02/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Observed cooked potatoes and onions that were not adequately cooled from the previous day (6/24/15) to prevent the growth of harmful bacteria.
Correction: Discard the potatoes and onions. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced tomatoes and cheese cold holding at improper temperatures in the display refrigerator. Container of salsa labeled "refrigerate after opening" was open and had been sitting out at room temperature for several days.
Correction: Discard the salsa and adjust the temperature of the display refrigerator and cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: (CORRECTED DURING INSPECTION) The ready-to-eat (RTE) commercially processed milk, chicken, and turkey in the refrigeration unit exceeded the manufacturer's expiration date.
-Milk expired 6/12/15, 6/14/15 (11-13 days ago)
-Chicken expired 6/13/15 (12 days ago)
-Turkey (not date marked on the day it was opened)
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. Discard any food that has expired or is exceeding 7 days after it is opened.
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06/25/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced ham and diced tomatoes were observed cold holding at improper temperatures in the display case refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and turn down temperature on display case.
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12/10/2014 | Routine | |
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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02/03/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
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 ice or an enclosed container.
- Physical Facilities in Good Repair
Observation: Ceiling is not maintained in good repair. leaking water over top of prep table.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/03/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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02/25/2013 | Routine | |
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