| No violation noted during this evaluation. | 11/10/2015 | Routine | |
Discussed employee health and time as a public health control.
No violation noted during this evaluation. | 02/24/2015 | Routine | |
| No violation noted during this evaluation. | 11/10/2014 | Risk Factor Intervention | |
No food service at time of inspection. Discussed cooling with operator. Permit issued.
No violation noted during this evaluation. | 10/31/2014 | Routine | |
Discussed time as a public health control with operator.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
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.
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04/18/2014 | Routine | |
Discussed the following with the operator: food temperatures, time as a public health control, corrective actions to violations. Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Popcorn chicken was 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: Cheese, deli meats, tomatoes, and potato salad were 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service baskets were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at food prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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11/04/2013 | Routine | |
Discussed the following with the operator: time as a public health control, monitoring food temperatures & equipment repair.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk was cold holding at improper temperatures (46*F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed meats and cheeses in the refrigeration unit was not properly dated for disposition after opening.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Milk chest and walk-in refrigerators were holding at improper temperatures..
Correction: Adjust or repair the refrigeration to hold foods at or below 41*F.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area (35 fc)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained (by the walk-in)
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/17/2013 | Routine | |
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