Notes:
1. Provided ServSafe flyer for May 2016 classes.
2. If possible, lower the thermostat of the open display case. Also suggest rearranging product in the open display case, and continue to store product as far back as possible, and ideally only one portion high. The top shelf appears to be colder with the light being left off. Shift some product up there and monitor how high the temperature reaches after lunch rush.
3. Make sure to not overstock the top wells of the MUT cooler. If possible, switch to metal pans over plastic for storage of any meats, cheeses, and sliced tomatoes.
4. Make sure to date mark any deli meats or cheeses that are repackaged into smaller portions.
5 Recheck the amount of sanitizer being added when mixing the sink. It is mixed several times a day, and you want to ensure you are reaching a concentration of at least 200 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some items in the open display case and repackaged meats in the MUT cooler 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.
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01/04/2016 | Routine | |
Notes:
- all TCS foods (salads, eggs, humus, etc.) in the front display cooler must be stored closer to the refrigerator's back wall, which is a coldest part of the unit, plus plastic curtain must cover unit when not busy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salads individually packed for self service in the front Turbo air cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/07/2015 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizing solution available at the time of inspection. According to PIC buckets are not made on the daily basis.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Hot soup portioned and stored in the refrigerator.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) salads and boiled eggs in the refrigeration unit (display case) is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/02/2015 | Routine | |
Notes:
According to the employee the salads and portioned food in the display refrigerator are made daily.
Do not leave soup on the counter without temperature control. If would like to save for next day, cool fast using ice bath and place i the refrigerator.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Red pepper soup hot holding at improper temperatures. Soup have been portioned and left on the counter for customer request. Placed in the refrigerator.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Boiled eggs and chicken salad in the front display unit and hummus, chili and red pepper soup in the low reach-in cooler cold holding at improper temperatures. Discarded voluntarily.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/10/2014 | Routine | |
No violation noted. Good (written) temperature monitoring program
No violation noted during this evaluation. | 04/01/2014 | Routine | |
No violations noted during inspection.
Notes:
Do not overload refrigeration units and containers in the top portion.
No violation noted during this evaluation. | 07/17/2013 | Routine | |
NOTES:
* No violations observed during inspection.
* Form 1-B given to PIC.
* Calibrated food thermometer, sanitizer concentration adequate, and sanitizing test kit was available.
No violation noted during this evaluation. | 03/15/2013 | Routine | |
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