- Physical Facilities in Good Repair (repeated violation)
Observation: ceiling tile is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/11/2016 | Routine | |
| No violation noted during this evaluation. | 12/11/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: floor in walk in and walls and ceiling in stock room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/25/2015 | Routine | |
| No violation noted during this evaluation. | 03/25/2015 | Routine | |
| No violation noted during this evaluation. | 12/17/2014 | Risk Factor | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Walk in Cooler
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Hobart single door cooler was observed in a state of disrepair and damaged.
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/09/2014 | Routine | |
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination.(Apples served in containers not protected by sneeze guards or any other covering)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
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04/23/2014 | Routine | |
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.( Maintenance staff observed removing and plating food from a cooler in the serving area.)
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Cooling* (corrected on site)
Observation: Cooked green beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) cooked carrots in the refrigerator, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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12/11/2013 | Routine | |
- 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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09/06/2013 | Routine | |
| No violation noted during this evaluation. | 05/02/2013 | Risk Factor | |
| No violation noted during this evaluation. | 01/30/2013 | Risk Factor | |
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