Discussed employee health, cooling, and corrective actions to violations. Employees without food management certification must obtain food handlers card in 90 days. Certification in food management due in 90 days.
- Critical: Cooling*
Observation: Beans, yams, and potatoes were 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Yams were hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta salad and cheese were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit does not hold proper temperatures.
Correction: Repair or replace refrigerator.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/23/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Make unit and two rear refrigerators cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/12/2014 | Routine | |
The three door refrigerator is not functioning. It has been in the process of being fixed for approximately a month, the parts are old and hard to find. In the meantime, management has relocated all food to refrigerators capable of maintaining 41 F or less. The three door refrigerator has been the major source of any cold holding violations in the past.
No violation noted during this evaluation. | 09/23/2014 | Risk Factor Intervention Evaluation | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: THree door reach in refrigerator and Mcall refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The three door refrigerator and Mccall refrigerator are not cold holding at 41 F or less.
Correction: Repair the refrigerators so that they maintain food at a temp of 41 F or less.
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06/10/2014 | Routine | |
| No violation noted during this evaluation. | 02/18/2014 | Routine | |
| No violation noted during this evaluation. | 11/18/2013 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: No certified food manager.
Correction: Obtain a food manager's license.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potato salad and tuna salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Cutting boards onthe hot and cold lines have a vinyl cover that is no longer intact. They have been repaired with duct tape.
Correction: Replace the cutting boards or replace the covering so that they are smooth and easily cleanable.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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07/23/2013 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide bleach at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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02/06/2013 | Routine | |
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