Abbreviations: PIC=person in charge
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the 3 compartment sink area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/12/2016 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the stainless steel food containers used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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08/19/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed grilled cheese sandwiches hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potatoes on the diet serving line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. PIC voluntarily discarded eggs.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several of the plastic trays on which the food is served were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of several of the baking sheets and baking pans were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed food trays, baking sheets and baking pans stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: The automatic handwashing facility located at warewashing station was not functioning at the time of inspection.
Correction: Reconnect the automatic handwashing sink to provide for effective handwashing and in accordance with manufacturer specifications.
- Plumbing System Maintained in Good Repair (corrected on site) (repeated violation)
Observation: Observed spray hose at the warewashing area leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Cleanser - Availability
Observation: No soap provided at 3 of the handwashing stations trhoughout the facility.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/12/2015 | Routine | |
| No violation noted during this evaluation. | 01/20/2015 | Complaint | |
Abbreviations: PIC=person in charge
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
deli slicer and grinder.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the flour bin 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/25/2014 | Routine | |
Abbreviations: WIC=walk in cooler
No violation noted during this evaluation. | 09/17/2013 | Risk Factor | |
Investigation of complaint received on 7/9/13. Discussed the above with the person in charge.
Recommend:
1. adding a rinse aid to assist with the drying of the trays
2. developing a system to inspect the trays in the dish machine area
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food service trays were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food service trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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07/10/2013 | Complaint | |
No violations observed at this time.
Discussed with Person in Charge
1. Food Handling Procedures
2. Food Sources
3. Date Marking Procedures
No violation noted during this evaluation. | 05/07/2013 | Complaint | |
Sanitizer: Quaternary Ammonia: 200ppm at Three compartment sink and 200ppm in Wiping Bucket
Discussed with Person in Charge:
1. Employee Health
2. Using time as a public health Control
3. Date Marking procedures
4. Replace tension spring on the prewash sprayer when necessary
5. Ensure a food grade hose is connected to a water source if used for food prep
Observed good hand washing and food handling procedures
RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal pans and trays were found stacked while wet after cleaning and chemical sanitization. Observed Person in charge rearrange trays to allow proper drying.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/13/2013 | Routine | |
| No violation noted during this evaluation. | 12/14/2012 | Complaint | |
Cooling: Observed a pan of Ground beef with a date and time tag of Use by 12-16-12 and a time of 7:00am as to the time it was finished cooking. According to the PIC, the Ground Beef was then put in an ice bath to cool and then placed in the WIC to cool down to 41'f. At 1:15pm the temperature of the meat was 83'f.
Sanitizer: Quaternary Ammonia 146: 200ppm
Discussed with Person in Charge
1. Proper Cooling Procedures. Handed Proper Cooling Handouts to PIC.
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Cooling* (corrected on site)
Observation: Ground Beef in a pan in the WIC noted as not being adequately cooled to prevent the growth of harmful bacteria. Observed a pan of Ground beef that was cooling at 83'f. See Comments
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. PIC voluntarily discarded pan of Ground Beef
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12/14/2012 | Complaint | |
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