*Call or email when the handwashing sink is replaced.
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sandwiches and fruit cups were observed cold holding at the improper temperature of 44ºF. The temperature of the refrigerator unit will be adjusted.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sinks/Numbers and Capacities (corrected on site)
Observation: The handwashing sink was removed from the warewashing area. The chef will have the handsink re-installed.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
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03/21/2016 | Routine | |
Oatmeal and breakfast sandwiches on display observed cold holding at 45 F. According to the manager, that product is not for the customers. The product in the underneath portion of the display were observed at proper cold holding temperature. High temperature dishmachine checked using a thermolabel.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Interior of the cabinet underneath the front 2-compartment sink observed in need of cleaning.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
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06/04/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Yogurts in the open display case refrigerator cold holding at the improper temperature of 48oF. Half 'n' half at the coffee self-service station found at a marginal 44oF. Cannoli found at a marginal temperature of 44oF in the top portion of the counter display case refrigerator. Turkey bacon fully cooked, but not crispy like regular bacon found stored at 76oF in a drawer next to the 2-door counter refrigerator (the water activity is unknown, keep refrigerated at 41oF or below, USDA information found and left with the facililty that states keeping poultry bacon at 41oF .)
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are used with in-use food-contact surfaces [dish detergent and sponge found at the 2-part sink
Correction: wash-rinse-sanitize and air dry utensils in the 3-part sink or dishmachine.]
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Single-service cups and lids improperly stored on floor in the mop sink closet.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Plumbing System/Maintained in Good Repair
Observation: The mop sink is missing its hot water handle.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents [exterior door not closing completely by itself.]
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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06/12/2013 | Routine | |
| No violation noted during this evaluation. | 04/30/2013 | Other | |
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