| No violation noted during this evaluation. | 03/28/2016 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Macaroni noted not being adequately cooled to prevent the growth of harmful bacteria. Macaroni prepared this morning at 7:25 am in still 107 F. Macaroni was not cooled before being mixed with other ingredients some of which were at room temperature.
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. Macaroni discarded during inspection.
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09/23/2015 | Routine | |
Provide 160 F test strips for hot water dishwasher.
No violation noted during this evaluation. | 02/12/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Scoops stored in unclean location on top of ice machine and on shelf in storage room.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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06/05/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw eggs moved to proper location during inspection.
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08/09/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw shell eggs moved to proper location during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer strength >500 ppm in wiping cloth bucket.
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Sanitizing solution discarded during inspection.
|
01/10/2013 | Risk Factor | |
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