| No violation noted during this evaluation. | 08/04/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: BBQ, ribs, cheese cold holding at improper temperatures. Walk in cold holding at 47*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes,potato salad for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Physical Facilities in Good Repair
Observation: Wall over 3-compartment sink 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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07/21/2015 | Routine | |
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash) compartment so employees can routinely monitor the water temperature.
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02/03/2015 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Macaroni and cheese 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.
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10/06/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen staff are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/26/2014 | Routine | |
Joint training with district standardization officer(CCP & JD)
No violation noted during this evaluation. | 04/22/2014 | Training | |
- 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: 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
- Critical: Cooling* (corrected on site)
Observation: Pork cooling with ice not started after reaching 135*F. Pork fat set out on table at 117.
Correction: Once pork reached 135*F needs to be wrapped and placed on ice to cool.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Stew and beef ribs in walk in 45*F.
Correction: Thermostat was turned down in walk in cooler.
- Critical: Time as a Public Health Control*
Observation: Items and times on time control policy not being followed.
Correction: Provide written time control policy that follows the current time control procedures.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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04/22/2014 | Risk Factor | |
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Spray nozzle attached to hose without a proper backflow device.
Correction: Spray nozzle was removed.
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01/06/2014 | Routine | |
| No violation noted during this evaluation. | 09/05/2013 | Routine | |
Leaking prep sink repaired. No violations. Corrective actions in place from previous violations.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
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.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Hot water faucet not working.
Correction: Repair hot water faucet so it provides an adequate flow of water at 100°F and above.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hot water faucet leaking at 2 compartment sink.
Correction: Repair water faucet.
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07/03/2013 | Follow-up | |
- Food Storage - Clean and Dry Location (corrected on site)
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.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Hot water faucet not working.
Correction: Repair hot water faucet so it provides an adequate flow of water at 100°F and above.
- Plumbing System Maintained in Good Repair
Observation: Hot water faucet leaking at 2 compartment sink.
Correction: Repair water faucet.
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06/07/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating chicken in food prep area.
Correction: No eating in food prep area. Designate area for employees to eat and drink.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings cold holding at 55 * F.
Correction: Chicken wings relocated to area that can cold hold at or below 41*F
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02/01/2013 | Routine | |
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