Establishment is very clean.
Storage is ordered.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Veg Beef soup found in hot hold at 130*.
Correction: Please reheat to 165* and then place in hot hold at 135* or above.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles in kitchen area 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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01/13/2016 | Routine | |
Notes: Please place the thermo's in the refrig units in a manner that allows to be easily read when the unit is opened.
Please keep wiping cloths in cl2 solution of 50-100 ppm. More is not better.
Establishment is clean
Temp controls are good
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the food prep area
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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05/27/2015 | Routine | |
Observed proper use of gloves to avoid bare hand contact.
Establishment is clean
Good Temperature controls
Good Date Labeling
- Equipment - Good Repair and Proper Adjustment
Observation: Lids of chest freezers have broken on the underside.
Correction: Please repair
- Physical Facilities in Good Repair
Observation: Several floor tiles in kit. area are broken
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/30/2014 | Routine | |
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees 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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cole slaw and tuna salad in service refrig at 44*
Correction: Please turn temp. setting on unit lower to maintain foods at 41* or below.
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05/21/2014 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees 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
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Open pizza sauce at 80*
Correction: Must refrigerate asfter opening
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10/31/2013 | Routine | |
| No violation noted during this evaluation. | 06/13/2013 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cole Slaw 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat Tuna salad in the refrigeration unit 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard boxes being used as food containers.
Correction: Please use only containers that are capable of being washed, rinsed and sanitized.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Turbo Prep/.
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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The food contact surfaces of the proep table are not being cleaned in a wash/rins/sanitize method.
Correction: The proerp table needs to be cleaned and sanitized at least every four hours.
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04/29/2013 | Routine | |
| No violation noted during this evaluation. | 01/24/2012 | Risk Factor Assessment | |
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