all food temperatures observed are internal. Permit issued, post in public view.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The commercially prepared sausage was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Internal temperature observed at 80*
Correction: Corrected by reheating to at least 165*. Advised to stir the food in intervals and then cover for 2 minutes.
- Critical: Cooling* (corrected on site)
Observation: Onions sauteed last night did not cool to 41*--Observed at 47*.
Correction: Corrected by discarding. Advised that food shall cool from 135* to 70* within 2 hours and from 70* to 41* within 4 hours. Use approved methods to cool.
- Cooling Methods
Observation: Improper methods used to cool mushrooms cooked and stored on the sandwich make table rail.
Correction: Use proper methods to cool conions to 41* from 135-70* within 2 hours and from 70-41* or below within 4 hours. The other public health alternative is to use time as a control and discard the mushrooms no later than 4 hours from cooking (this requires a writtent procedure and labeling the time the mushrooms are cooked). since mushrooms cooked at 11 am, EHS recommends discarding at 3 pm.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard and /or bare wood used to support tea brewer.
Correction: Cardboard and bare wood are not washable. Replace these materials with materials that are smooth, easily cleanable, durable, and non-absorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) all three door gaskets on the sandwich make table
2) door gasket on the salad/wrap make table
3) walk-in cooler door gasket
5) end cap missing on cart storing single service cup lids and forks
5) coating beginning to erode on one of the racks inside the walk-in cooler
6) side of bread cabinet is pitted/scored and laminate trim missing on one of the shelves
Correction: Maintain equipment in good repair to facilitate cleaning and operation.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Thermometers inside the sandwich make table and salad/wrap make table are not accurate.
Correction: Provide calibrated and accurate thermometers inside the refrigerators to ensure temperature is holding at or below 41*.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Two light covers are damaged in back prep area.
Correction: Replace the light covers or shield the lights individually by installing light tubes over each light and end caps on each end.
- Physical Facilities in Good Repair (repeated violation)
Observation: Small section of the floor below front left wheel of sandwich make table damaged/missing.
Correction: Repair/replace.
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02/19/2014 | Routine | |
all food temperatures observed are internal.
A temporary permit to operate is issued and will expire n 30 days on/around Feb. 3, 2014. All violations shall be corrected, especially sections 45, 52, 53, 54.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Corrected by providing employee health information and agreement. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Utensils - In-Use - Between-Use Storage
Observation: Soup ladels are stored in a container of standing water on the prep table.
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: Bulk bag of onions stored on the floor in the storeroom.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The commercially prepared meatballs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Portions of both containers had some meatballs measureing at 110-120*.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 135°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Cooling Methods (corrected on site)
Observation: Improper methods used to cool onions cooked and stored on the sandwich make table rail.
Correction: Use proper methods to cool conions to 41* from 135-70* within 2 hours and from 70-41* or below within 4 hours. The other public health alternative is to use time as a control and discard the onions no later than 4 hours from cooking (this requires a writtent procedure and labeling the time the onions are cooked). since onions cooked at 11 am, EHS recommends discarding at 3 pm.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1) Cardboard and /or bare wood used to support tea brewer and microwave oven.
2) Chemicals stored in card board box.
Correction: Cardboard and bare wood are not washable. Replace these materials with materials that are smooth, easily cleanable, durable, and non-absorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Tip sensitive thermometer not provided to measure the internal temperatures of thin-massed, patty-like foods.
Correction: Provide a tip sensitive thermometer. Digital thermometers are considered tip sensitive.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Front prep tables and the right side of the curbed mop sink are not sealed to the walls.
Correction: Seal the tables to the wall since they are not on casters and the walls are subject to splash and seepage. Seal the curbed sink to the walls.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) all three door gaskets on the sandwich make table
2) door gasket on the salad/wrap make table
3) walk-in cooler door gasket
4) many lids tot he food containers are cracked/damaged
5) end cap missing on cart storing single service cup lids and forks
6) coating beginning to erode on one fo the racks inside the walk-in cooler
7) side of bread cabinet is pitted/scored and laminate trim missing on one of the shelves
Correction: Maintain equipment in good repair to facilitate cleaning and operation.
- Equipment - Cutting Surfaces
Observation: Several cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Good Repair and Calibration of Thermometers
Observation: Thermometers inside the sandwich make table and salad/rap make table are not accurate.
Correction: Provide calibrated and accurate thermometers inside the refrigerators to ensure temperature is holding at or below 41*.
- Refuse - Covering Receptacles
Observation: Lid to dumpster is open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Two light covers are damaged in back prep area.
Correction: Replace the light covers or shield the lights individually by installing light tubes over each light and end caps on each end.
- Lighting, Intensity
Observation: Light bulbs are burned out/not operational in the walk-in cooler and walk-in freezer.
Correction: Install overhead fluorescent lighting.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) small section of floor below front left wheel of sandwich make table damaged/missing
2) holes in wall where mop is hung
3) trim is missing on lower partition left of the mop sink
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) some staining of floors at front counter
2) food debris on floor below front counter prep tables
3) wall below front prep sink and prep tables
4) wall below right drain board of the three compartment sink
Correction: Clean.
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01/03/2014 | Routine | |
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