Non-critical violations must be corrected within 30 days.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Expired (11 days ago) salsa cheese sauce in packages offered for sale. Removed.
Correction: Ensure food is safe and unadulterated.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food container in the baking area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the island (central location) was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/16/2016 | Routine | |
Non-critical violations must be corrected within 30 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food container with whitebaking soda -like food.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Long hot dogs cold holding at improper temperature on the bottom of low reach-in cooler.
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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09/17/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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03/05/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after eating, or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating directly from a pan of pretzels in the production/assembly area of the booth.
Correction: Provide a designated area where employees may consume food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Inadequate quat sanitizer concentration detected in solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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08/28/2014 | Routine | |
Thermometer in the under counter reach-in, should be in the front of the unit.
Discussed FDA form 1-B with operator.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: No soap was used, when washing hands, prior to food prep.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed mini dogs and regular hot dogs in the refrigeration unit were 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.
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02/27/2014 | Routine | |
Date mark hot dogs within 24 hours after opening.
Ice bucket must be kept inverted allowing it to drain.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed hot dogs and mini dogs 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.
- Temperature Measuring Devices
Observation: Thermometer is needed for the front under counter reach-in.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Hand soap not available at the hand sink in the back.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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09/03/2013 | Routine | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
Provided and discussed FDA form 1-B with manager. Have all employees review and sign this form. Keep on file for regulatory authority to see each visit.
Date mark hot dogs within 24 hours of being opened.
Do not dump anything in the hand sink.
No violation noted during this evaluation. | 02/07/2013 | Routine | |
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