Observed a Deputy (not food service personnel) making his lunch. Bared handed the bread and lunch meat and cheese. Please insure that only authorized food service persons are allowed in the kitchen area. 3 comp. sink quat at 400 ppm.
- 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: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) cole slaw in the refrigerator, the food should have been discarded 13 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: The temperature measuring device located in the superior milk cooler is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
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02/01/2016 | Routine | |
Establishment is very clean
Observed excellent temperature controls
- Physical Facilities in Good Repair
Observation: Floor tile in kit storage 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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04/30/2015 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: three comparment sink being utilized with no sanitizer
Correction: Process must be wash/rinse/sanitize
- Critical: Backflow Prevention, Air Gap*
Observation: Direct connectin from three compartment sink to grease trap. Causing back up into sink
Correction: Please have plumber correct connection.
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10/15/2014 | Routine | |
Establishment is clean and in good order.
- Temperature Measuring Devices
Observation: The temperature measuring device located Milk cooler is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
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05/30/2014 | Routine | |
Establishment is clean and in good order
Temp controls are excellent
Storage is orderly
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen prep is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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11/27/2013 | Routine | |
Establishment is in good order.
Observed: Proper hand washing, excellent date labeling, excellent temp. control (cooking and cold hold), Storage is neat and ordered, proper set up and use of 3 comp. sink.
Note: Suggest that addition of a prep sink be considered.
No violation noted during this evaluation. | 07/23/2013 | Routine | |
Recommend that person in charge become serve safe certified or other accredited food safety education program.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (Liam beans, stew, potatoes) 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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the (condiment container) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/20/2013 | Routine | |
Establishment in good order at time of inspection. Storage is orderly. Observed proper food temp. controls (cold and hot hold)
No violation noted during this evaluation. | 02/29/2012 | Routine | |
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