- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Cooling
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Temperature - Food Temperature Measuring Devices - Provided
Correction:
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Duties/Monitor Holding Temps
Observation: Person in charge is not ensuring that employees are properly maintaining the temperatures of time/temperature control for safety foods. Did not have a thermometer to check the temperatures on the salad bar foods and proper cooling of foods.
Correction: The person in charge shall ensure that employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employees' routine monitoring of food temperatures.
- Duties/Monitor Holding Temps
Observation: Person in charge is not ensuring that employees are properly maintaining the temperatures of time/temperature control for safety foods. Not able to provide a thermometer for checking of food temperature at time of inspection.
Correction: The person in charge shall ensure that employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employees' routine monitoring of food temperatures.
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01/29/2016 | Routine | |
| No violation noted during this evaluation. | 09/30/2015 | Risk Factor | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside ice bin storage area.
Correction: Clean and sanitize these surfaces for food contact.
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05/29/2015 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths not stored in chemical sanitizer in the kitchen area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes, macroni salad, cottage cheese on salad bar cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Manager was to discard the potentially hazardous foods after the four hour period for correction. To repair or replaced the cooling unit to maintain potentially hazardous foods at 41ºF or cooler at all times.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside ice bin storage area.
Correction: Clean and sanitize these surfaces for food contact.
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05/26/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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12/31/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed stored in soap and chlorine water.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Do not use soap in the same container. Use the three steps of Wash , Rinse, and Sanitize if needed to clean a soiled area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed potentially Hazardous on the cold self serve bar holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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: inside the ice bin top area and door.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/08/2014 | Routine | |
| No violation noted during this evaluation. | 01/27/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/17/2013 | Risk Factor | |
Temps are being monitored on the pizza make table to ensure food does not exceed 40 doing good job
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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01/16/2013 | Routine | |
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