| No violation noted during this evaluation. | 03/01/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Front food prep cold holding unit at improper temperatures. Unit had ice inback of unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside ice machine..
Correction: Clean and sanitize these surfaces for food contact.
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02/23/2016 | Routine | |
Ref units repaired to provide 41 degree F or below. Use food thermometers to check food temperatures to make sure the food is maintained at 41 degrees F or below.
No violation noted during this evaluation. | 08/13/2015 | Follow-up | |
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Dented can stored on shelf for use.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented food can removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pizza toppings and food prep cold holding units at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. ( Foods relocated to walkin until unit able to maintain food at 41 degrees F or below.)
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08/11/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The pasta sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Must be reheated before resturant opens and will posibly be served to public.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham and sliced tomatoes in sandwich prep cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair unit to maintain PHF at 41 F before using.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as food in ref units and food being reheated. Thermometer not working correctly.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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01/15/2015 | Routine | |
Ice machine drain pipe has slipped off. Put back on.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Food in walk-in and pizza flour at mixer on floor.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering behind three compartment sink is not smooth and easily cleanable. Paint has come off and needs to be sealed with washable paint.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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06/16/2014 | Routine | |
Time as a public control procedure supplied for prep ref food until corrections are made. Be sure to read and follow procedure. New food put into place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes 48
Correction: pickles 47.8, cheese 47.3, meat 48.3
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment and shelves 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment and in walk-in ref and wall at food prep and three compartment sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/19/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees touching ready to eat foods with bare hands. Supply of gloves has run out.
Correction: Supply gloves at all times.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food prep unit at front above 41 degrees F: sand meat 44, tomatoes 43, ham 44.1.
Correction: Move to ref unit that is able to maintain food at 41 degrees F or below. Repair unit to provide proper temps. Call Health Department before using.
- Non-Food Contact Surfaces
Observation: Shelve in walk-in ref have accumulation of food and debris.
Correction: Clean and then clean often enough to prevent accumulation.
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12/27/2011 | Routine | |
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