The purpose of this visit is to conduct a routine inspection. The front display case is not holding TCS foods at 41°F or below. Check the refrigeration temperature to ensure that TCS foods are held at the required temperature.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to dld hold food at a temperature of 41°F or less: the front display case was holding 42°F. Turn down the refrigeration unit so that it holds TCS foods at 41°F or below.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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08/24/2015 | Routine | |
| No violation noted during this evaluation. | 05/26/2015 | Risk Factor | |
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the interior of the reach-in refrigeration units, the sheet tray in the cooking area, the kitchen fan, and the cake dome.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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02/11/2015 | Routine | |
| No violation noted during this evaluation. | 02/11/2015 | Other | |
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: the slicer, the reach-in refrigerators, display refrigerator and all cooking equipment. The FPM began cleaning the equipment during the inspection.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Plumbing / Maintained in Good Repair
Observation: The faucet at the 3 compartment is in poor repair.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls in the prep area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/10/2014 | Routine | |
The three compartment sink's hot waster faucets are in poor repair and need repair.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cantaloupe (fruit salad). The fruit salad was moved to a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A pesticide is improperly stored with cleaners. The pesticide was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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08/11/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/07/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/10/2014 | Risk Factor | |
This visit was made to conduct a routine inspection.
Good holding temperatures.
No violation noted during this evaluation. | 10/28/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: cooked chicken breast and quiche (front case)
Correction: beef, chicken (walk-in refrigerator). Maintain units to able to hold PHF at 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk-in refrigerature.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service items were found stored on the floor..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
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07/19/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. During the evaluation, food temperatures in the glass fronted cabinet were noted to be above 41
°F
. Unless you are using time as a control (which would require an agreed, written procedure, and foods out of temperature control to be discarded after four hours), potentially hazardous foods shall be maintained at 41
°F
or below.
2. Rodent droppings were observed in the corner of the bakery area. Clean and disinfect the area thoroughly and monitor for signs of activity.
3. The CFM was knowledgeable with regard to procedures described.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Due to the continuous opening and closing of the glass fronted cabinet during the lunch period, some food items (including quiches at 50°F, Green Beans at 44 and Barley salad at 42°F) were observed to be above 41°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. It is important to minimize the opportunity for pathogen growth and to keep foods at 41°F or below.
- Controlling Pests by Eliminating Harborage Conditions
Observation: A number of rodent droppings were observed to the floor covering in the basement bakery area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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04/01/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation.
No violations noted at the time of the visit.
No violation noted during this evaluation. | 12/12/2012 | Risk Factor Assessment | |
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