Correct * items today (risk factors) and all items 10 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked chicken, sliced deli meats and 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) liquid egg still in service was dated June 15, 2015.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Living or sleeping quarters - Separation
Observation: Living/sleeping quarters are not separated from rooms and areas used for food establishment operation by complete partitioning and solid self-closing door. Child and childcare items are intermixed with restaurant uses.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines, vitamins and other are stored with food and clean equipment.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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07/16/2015 | Routine | |
follow up email on file
- 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (knives in standing water)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Rice pudding in display cooler and items on top shelf of prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food 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 ready-to-eat (RTE) items (sliced deli meats and cheeses, rice pudding and tuna salad) 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.
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01/07/2015 | Routine | |
date labeling - process discussed for cut deli meats
demonstration of 3 basin sink set up and use. Use sanitizer with wiping cloths for cutting boards. Please set up everyday to sanitize food contacts at least every hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in 3 door prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (Items moved during inspection)
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07/28/2014 | Risk Factor | |
many single use containers are being reused. please do not reuse.
chlorine test strips are needed to measure chlorine sanitizer. provide and use.
discussed kitchen use by others not necessary to the operations. to be followed up with supervisor.
good use of gloves with ready to eat foods.
- Critical: Cooling* (corrected on site)
Observation: Gyro noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. (this will be corrected by 2 steps - wrapping gyro and putting into cold holding 1/2 way through process and at end. 3 hour process is too long to hold at room temperature)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tuna salad, chicken salad, cut deli meats and stuffed grape leaves when opened, 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. (correction initiated)
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer is being used at 3 basin sinks. Dishes observed being washed and rinsed only.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. (sanitizer was obtained during inspection, proper use/set up of 3 basins demonstrated during inspection)
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02/28/2014 | Risk Factor | |
POST INSPECTION EMAIL- indicates all items addressed fully. thank you.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in oreo cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. COOLER SETTING ADJUSTED DURING INSPECTION (SETTING #2 TO #5)
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No sanitzer available in facility.
Correction: Always have means to sanitize available while operating.
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09/12/2013 | Routine | |
No violations noted.
Note: Renew your health department permit.
No violation noted during this evaluation. | 01/30/2013 | Routine | |
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