- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task
Observation: Single-use gloves worn during multi-tasked food preparation. . Food service worker observed multitasking touching raw chicken with thumb inside tub, & then touching refrigerator handles, washing hands then proceeding. Another worker handled raw beef touched refrigerator door handle, wiped hands on dry towel, that was on cutting board, before washing hands and putting on new gloves.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL USE OF TONGS OR SUITIBLE UTENSILS THAT CAN BE HANDLED WITHOUT HAND CONTAMINATION AND HANDLING TUBS ON SIDES IS RECOMMENDED.
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03/07/2016 | Routine | |
AN INVESTIGATION ABOUT AN ALLEGED COMPLAINT WAS DONE. One of the complaint items were confirmed out of compliance. Correction was made.
As discussed, the following additional non-critical potential hazard was observed
No violation noted during this evaluation. | 08/27/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/27/2015 | Complaint | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: TOMATOE SAUCE @ #1 - 65F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tomato sauce 65F, ham 41F & tomatoes 40F @ #1 - tomato sauce 43F & meat sauce 46F @ #4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. POTENTIALLY HAZARDOUS PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW, AND UNIT/S WAS/ERE TURNED DOWN.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: REFRIGERATION # 44F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F..Do not store any potentially hazardous food in the refrigeration unit #4 until after it has been fixed. ONCE REPAIRED
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06/16/2015 | Routine | |
| No violation noted during this evaluation. | 10/07/2014 | Risk Factor | |
| No violation noted during this evaluation. | 10/07/2014 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:ROOM TEMPERATURE (1) GARLIC-IN-OIL AT 70F (2) TOMATO SAUCE CONTAINERS AT 85F
Correction: MASTERBILT 3DR PREP COOLER (3) COOKED NOODLE AT 69F (4) MEAT TOMATO SAUCE AT 52F (5) GARLIC-IN-OIL MIXTURE AT 70F (6) MOZZARELLA CHEESE AT 68F
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: CHEESE PIZZA
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. COMPLETED DOCUMENTATION.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: MASTERBILT 3DR PREP COOLER #1
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PLEASE FAX A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean (1) FORKS (2) KNIVES were observed stored with the food-contact surface facing upward IN THE FRONT AND BACK SERVICE AREAS.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. INVERTED UTENSILS
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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06/09/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed cooling procedures and recommended documenting cooling processes.
No violation noted during this evaluation. | 11/12/2013 | Routine | |
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