- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning hands in the sink used for equipment & utensil washing.
Correction: Food employees shall clean their hands only in a handwashing lavatory, not in sinks used for food preparation and/or equipment/utensil washing (and handwashing lavatories shall be used only for washing hands, not for food preparation or clean-up) XXX XXX Employee was reminded to refrain from washing hands in the 3-vat sink.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (not in the kitchen and not in the restrooms).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. XXX XXX An interim sign was written and posted, thank you.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The sanitizing agent (in the wiping cloths bucket), for use on food contact surfaces, does not meet the requirements of 40 CFR 180.940: (a) chlorine in excess of 200 PPM and (b) tablet of quaternary ammonium was added to the chlorine solution.
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Do not mix chemicals! XXX XXX The bucket was emptied and fresh, chlorine-only solution was made up
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08/06/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Some items of ready-to-eat (RTE), time/temperature-control-for-safety (TCS) foods in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE TCS foods at the time of preparation in-house, or the time a package of commercially prepared food is opened, if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chlorine sanitizer solution were not properly labeled as "sanitizer".
Correction: Working containers of toxic items such as sanitizer 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.
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10/30/2014 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat: pork loins (in sealed, intact commercial "cryovac" packages) were observed set to thaw in empty vat of 3-vat sink.
Correction: Thaw potentially hazardous foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) or below
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturers' containers (such as lidded plastic tubs formerly holding commercially prepared yogurt) were observed reused for the storage of sandwich fixings (mayonnaise
Correction: onions).
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination: some plastic eating utensils for customers were displayed with fork tines or spoon bowls up.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (Not observed in the Cafe's kitchen or in the restrooms beside the Cafe.)
Correction: At all handwashing sinks in food preparation areas, food service areas, or restroom(s) used by food employees, provide a sign or poster that notifies food employees to wash their hands before returning to work.
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06/23/2014 | Routine | |
- Temperature Measuring Devices - Ambient Air and Water
Observation: No thermometer was located in the sandwich prep station's refrigerator.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the Windows on the Water dining room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/25/2013 | Routine | |
| No violation noted during this evaluation. | 04/01/2013 | Routine | |
- Critical: Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/19/2011 | Routine | |
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