Facility appears clean, storage of supplies is orderly and of limited quantities. Good equipment temperatures observed. Discussed with management about proper reheating and cooling methods/procedures. Discussed employee health code and proper reheating and cooling temps with PIC.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
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.
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02/05/2016 | Routine | |
Facility appears clean, storage of supplies is orderly and of limited quantities. Good equipment temperatures observed. Discussed with management about proper reheating and cooling methods/procedures. Discussed employee health code and proper reheating and cooling temps with PIC.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) soup in the display 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.
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11/06/2015 | Routine | |
Facility appears clean, storage of supplies is orderly and of limited quantities. Discussed with management about cooling prepared food items prior to transporting items from the main kitchen facility to the Main St. location and transporting items at proper holding temps, prior to placing items in display unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food items in the display unit (egg salad sandwh / chicken wrap) were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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05/12/2015 | Routine | |
Facility appears clean, storage of supplies is orderly and of limited quantities.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sandwiches in the front display unit were 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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12/05/2014 | Routine | |
Refrigeration unit in storage room has been taken out of use until a new unit is purchased. milk/creamers are being held in limited supply in the small unit behind the counter.
No violation noted during this evaluation. | 06/11/2014 | Follow-up | |
Facility appears clean, storage of supplies is orderly and of limited quantities.
Discussed proper cooking/holding temps and employee health code with the PIC
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and creamers cold holding at improper temperatures in the back refrigeration unit..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/04/2014 | Routine | |
| No violation noted during this evaluation. | 10/09/2013 | Risk Factor | |
Facility appears clean and organized. Handsink stocked with soap/towels/sign. Employee health policy available and PIC is knowledgeable on food safety.Discussed with the PIC about replacing the display case with a better designed refrigeration unit or frequently rotating items in the display unit to help maintain cold holding temps below 41 degrees and also discussed proper reheating and transportation of catered items at proper holding temps.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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: prepared sandwiches and cut melons in the display case are cold holding at improper temperatures. Due to the design of the display case , items are at different temps depending on there location in the unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. until a better unit can be purchased, items are being kept in the rear of the unit and the stock being rotated frequently. All items that were found out of temp where discarded by the management at time of inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat soup 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.
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10/08/2013 | Routine | |
Facility was clean and well maintained. Discussed with PIC proper cooling/cook temps, and Employee Health Code.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: PIC did not have a good understanding of proper food safety procedures or employee health code.
Correction: Employee health code and good food safety procedures were discussed and supporting information was left with them.
- Critical: Employee Health* (corrected on site)
Observation: PIC was not aware or could locate the Employee Health Code.
Correction: PIC was given a new Employee Health Code and it was displayed at time of inspection.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer solution was available at facility
Correction: provide sanitizer solution and test strips
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The ice maker appears to be scaling with calcium deposits and needs cleaning.
Correction: Clean Ice maker
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03/11/2013 | Routine | |
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