| No violation noted during this evaluation. | 11/13/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: walk-in refrigerator is not holding food at 41 F or below. Food is around 43 F in this unit : spaghetti noodles 43 F, cottage cheese 43 F, macaroni salad 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Monitor temperature of this unit and move TCS food to another refrigerator if it cannot hold the food at 41 F or below.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles of chemicals labeled during inspection.
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10/21/2015 | Routine | |
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the front cooking and food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/02/2015 | Routine | |
Mushrooms and olives are not being kept on top of small prep unit where they are maintaining 41 F or below.
No violation noted during this evaluation. | 10/01/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on counter in the back.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: black olives and mushrooms on top of pizza make table are not maintaining 41 F or below. Black olives 48 F, mushrooms 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Temporarily use time control until you are able to keep them at 41 F or below. Suggest putting pre-chilled black olives and mushrooms in pans pre-chilled in the freezer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: mold growth on exterior metal surfaces around ice machine door and also on upper inside of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/23/2014 | Routine | |
Call when small prep unit is repaired and can hold food at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: small prep unit is not holding food at 41 F or below - ham and turkey 45 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food relocated to another refrigerator during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the small prep unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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01/30/2014 | Routine | |
Pizza prep unit is holding food at 41 F or below. Food is not being left in this unit overnight. Continue to monitor food temperatures in this unit.
No violation noted during this evaluation. | 07/08/2013 | Routine | |
Sandwich prep unit and walk-in unit are holding food at 41 F or below. Freezer is holding food frozen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: The following units are not holding food at 41 F or below: pizza prep unit - top ham 47 F, hamburger 45 F
Correction: bottom taco meat 45 F, chicken strips (started out frozen) 41 F.
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06/24/2013 | Follow-up | |
- Food - Frozen Food
Observation: Frozen foods not maintained frozen. Foods in walk-in freezer are thawing and are not frozen solid.
Correction: Ensure frozen food is maintained frozen.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Macaroni and spaghetti just recently cooked and cooled under cold water were placed in deep covered plastic containers while still 81-82 F.
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. Macaroni and spaghetti removed from containers and placed back in colanders undercovered in walk-in to finish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: The following units are not holding food at 41 F or below: walk-in - salsa 42 F, butter 42 F
Correction: sandwich prep refrig - ham 56 F, bologna 52 F, turkey 57 F, steak 57 F. Top right of pizza prep table- ham 44 F, mushrooms 53 F.
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06/10/2013 | Routine | |
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