Inspection for permit renewal.
No violation noted during this evaluation. | 03/22/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Individual coffee creamers requiring refrigeration were stored at room temperature.
Correction: Discard the coffee creamer. In the future, either store at 41°F or below to inhibit the growth of harmful bacteria, or purchase coffee creamer that does not need refrigeration.
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11/12/2015 | Risk Factor | |
Walk in freezer was broken, but repair-person was on site fixing the problem. Food was still at good temperatures.
No violation noted during this evaluation. | 07/27/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual packets of bleu cheese dressing labeled "keep refrigerated" were not kept refrigerated.
Correction: Discard remaining bleu cheese dressing and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops (corrected on site)
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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03/16/2015 | Routine | |
| No violation noted during this evaluation. | 11/24/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: Exhaust System in need of repair and hood light fixtures missing covers is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/30/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta salad, beans and chicken on the salad bar 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. Implement a time as a public health control plan.
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10/02/2013 | Risk Factor | |
chicken (cold holding) 41 deg. F., broccoli soup (hot holding online) 146 deg. F. , rice (WIC) 40 deg. F., Quiche (WIC) 41 deg. F., Cream cheese (WIC) 41 deg. F., cheese (2-door cooler) 42 deg. F., chicken salad ( 2-door cooler) 42 deg. F.,
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.(potatoes);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Display
Observation: The food on display is not protected from contamination.(Food display in the center of the salad bar area AND the soups on the self service 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna Salad, chicken salad, sliced turkey, sliced roast beef, 3-bean salad and pasta 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the True 2-door.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-TRACKS OF TRUE 2 DOOR DRINK REACH IN
-EXTERIOR OF STORAGE PANS- OLD DATE MARK STICKERS
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors behind and under the equipment throughout the kitchen and the floor in the freezer noted in need of cleaning.
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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03/20/2013 | Routine | |
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