Non-critical violation must be corrected within 30 days.
- Kitchenware and Tableware (corrected on site)
Observation: Plastic forks/spoons/knives not displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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03/07/2016 | Routine | |
Notes:
Work order was placed for hand sink near pastry area to get repaired.
Non-critical violation must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shell eggs and liquid eggs cold holding at improper temperatures in the low reach-in cooler under panini station.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Milk/cream (coffee station) marked with 4 hours use/discard time was not discarded when exceeded time limit.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back kitchen door has an opening on the bottom.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/19/2015 | Routine | |
| No violation noted during this evaluation. | 03/20/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork sausage and poached egg double panned on hot line were hot holding at improper temperatures. Products were discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at production line was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/18/2014 | Routine | |
- Warewashing Equipment, Cleaning Frequency
Observation: The drainboard on the clean side of the dish washing machine is soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen entrance is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the linen bags preventing its use.
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07/11/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: cut tomato cold holding at improper temperatures. Product removed from walk-in and staged in make up cooler before ambient air temperature of unit is adequate.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/11/2014 | Routine | |
Additional food temps: roast beef 29
No violation noted during this evaluation. | 10/15/2013 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/15/2013 | Routine | |
Discussed use of FDA Form 1B for establishing compliance with health policy requirement.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the production/service counter 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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01/25/2013 | Routine | |
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