Reduced oxygen packaging and pickling requirements discussed with person-in-charge.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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02/03/2015 | Routine | |
Generally, facility observed to be clean and well ordered. Staff knowledgeable about employee health policy. Reviewed Norovirus prevention measures. Hot water sanitizing dishwashing machine appeared to be operating properly. Wax tape melted and turned black. Do not hook up chlorine to machine unless hot water not adequately provided to machine.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Fig jam, baked sweet potatoes, quinioa all made several hours ago were placed in sandwich prep unit for cooling. It had appeared the unit had not been able to cool rapidly enough. Recommend placing in walk in cooler to cool in shallow pans prior to placing in sandwich prep/undercounter units where circulation is not designed for rapid cooling just cold holding.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked potatoes, quinoa, hummous all cold holding at improper temperatures in the sandwich prep unit on server side.
Correction: Operator agreed to discard the foods that had been in the danger zone for more than 4 hours and to monitor cold holding of foods more regularly to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that the above foods may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburger sliders, egg dishes or seared fish that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Toilet Rooms - Enclosed
Observation: Employee toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests--numerous stink bugs at back door where deliveries coming in.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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10/02/2013 | Routine | |
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