| No violation noted during this evaluation. | 12/02/2015 | Routine | |
| No violation noted during this evaluation. | 03/16/2015 | Routine | |
Discussed corrective actions to violations with operator. Time as a public health control policy implemented for foods at serving lines. Permit issued. Keep dumpster lids closed. Store dented cans properly.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee handled sanitized dishes while wearing gloves contaminated by handling dirty dishes.
Correction: Wash hands and change gloves when handling clean dishes.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken nuggets hot holding at improper temperatures.
Correction: Nuggets were reheated to 165* F. Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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10/28/2014 | Routine | |
Discussed the following with the operator: corrective actions to violations and employee health.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Santizer was at 500 ppm.
Correction: Ensure sanitizer remains at a concentration between 200 ppm-400 ppm.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/28/2014 | Routine | |
Discussed the following with operator: employee health and corrective actions to violations. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent hood filters..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
|
10/25/2013 | Routine | |
Discussed the following with the operator: employee health, hand washing, and sanitizer monitoring.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors were in need of cleaning under shelving in store room.
Correction: Clean floors.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammpnium sanitizer was too high (>500ppm)
Correction: Ensure sanitizer concentration i8s between 150 ppm-400 ppm according to manufacturers specifications.
|
06/07/2013 | Routine | |
Kitchen manager not present. Discussed the following with the person in charge: employee health, time as a public health, and food temperatures. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were not held above 41* F: cheese sandwiches, milk (on counter), salad w/chicken.
Correction: Hold cold foods at or below 41* F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: There is no ambient air temperature measuring device located in the milk chest.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking and food prep areas.
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
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees foods were stored with the food for service.
Correction: Employees should use the lockers provided or designate an area for their food in the refrigerator.
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01/30/2013 | Routine | |
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