| No violation noted during this evaluation. | 12/18/2015 | Risk Factor | |
- Non-Food Contact Surfaces (corrected on site)
Observation: Observed accumulation of grime on the door gaskets of the walk-in refrigerators..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/07/2015 | Routine | |
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris in the staff cafeteria.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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05/05/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/02/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed three bean salad at special diet table cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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09/05/2014 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Observed a container of vegetable oil stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding*
Observation: Observed steak at 108°F was not reheated to 165°F for immediate consumption.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: The following foods observed hot holding at improper temperatures:
-Jambalaya
-Red rice
-White rice
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures:
-Sliced tomatoes
-Shredded cheese
-Watermelon
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) potato salad in the walk in cooler, the food should have been discarded 4 ago, the cole slaw in the walk in cooler should have been discarded 18 days ago, and the cottage cheese in the walk in cooler should have been discarded 20 days.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- 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) salisbury steak in the walk in cooler, the food should have been discarded 24 days ago and the peas should have been discarded 10 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.
- Warewashing Equipment, Cleaning Frequency
Observation: Observed the interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: Observed accumulations of grime on the filters of the exhaust ventilation system.
Observed accumulations of grime on the nonfood contact surfaces of the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed serving utensils stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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08/28/2014 | Routine | |
| No violation noted during this evaluation. | 07/23/2014 | Pre-Opening | |
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