- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED COOKED SAUSAGES AT 110 F AND COOKE POTATOES AT 112 F UNDER THE HEAT LAMP AT THE GRIL STATION.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.DISCUSSED WITH MANAGER ON RE-TRAINING OF STAFF, ITEMS WERE DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED LIQUID EGG ON ICE AT 55 F AT THE GRILL STATION.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCUSSED WITH MANAGER TO TRAIN STAFF TO REMOVE THE ITEM AND ENSURE THAT CONTAINERS OF POTENTIALLY HAZARDOUS FOODS PLACED ON ICE ARE PLACED CORRECTLY.
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11/05/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/21/2015 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
No violation noted during this evaluation. | 11/20/2014 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed cut cantaloupe at 55F on salad bar after 3hours of cooling, pan on ice
Correction: Cooling foods made from ambient temperatures shall be accomplished as follows: After preparing foods put in walk in or other refrigerator capable of cooling food within 4 hours, in thin quantities. The food can be partially covered to allow for heat loss. Monitor temperature, the food should be cooled to 41F in 4 hours.
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05/09/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Traulsen #1 refrigerator holding potentially hazardous food (PHF) above 41F. Do not use this refrigerator until it is repaired. Please email me within 10 days an invoice for the repair of this refrigerator.
Time as a Public Health Control was written for falafel, milk at the customer service area and pizza.
Additional food temperatures:
Tuna - Traulsen #3: 41F
Tuna, egg salad - cold holding well - grill: 41F, 41F
Vegetable pizza - pizza station: 116F
Diced tomatoes (cooling 1hr), marinated and cut tofu (cooling 1 1/2hr) - entree line/action station: 43F, 58F
Grits - entree line: 158F
Tomato sauce - hot holding on cooktop: 158F
Diced tomato (cooling 1 1/2hr) - Continental refrigerator: 47F
Shredded cheddar - Continental refrigerator: 40F
Sausage, cooked peas and carrots - Traulsen #5: 41F, 41F
Curried lentil soup
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed falafel at 126 at the grill station, vegetable pizza at 116F - TIME AS A PUBLIC HEALTH CONTROL WRITTEN FOR THESE FOOD ITEMS
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed half and half at 54F at the customer service area - DISCARDED, liquid egg at 43F in the Traulsen refrigerator #1 - MOVED TO A REFRIGERATOR CAPABLE OF MAINTAINING PHF AT 41F AND BELOW
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
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11/05/2013 | Risk Factor | |
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Hamburgers, eggs
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Caulking at the 3-vat sink
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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06/20/2013 | Routine | |
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