Discussed employee health and foods from approved sources today.
No violation noted during this evaluation. | 02/03/2016 | Routine | |
| No violation noted during this evaluation. | 07/21/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pies and cheesecake cold holding at improper temperatures. Operator had put them on display in a refrigeration unit that does not work.
Correction: Operator put the items in a refrigerator during the inspection. Agreed not to use the unit for deserts that require refrigeration.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Operator wrote the advisory on the menu during the inspection.
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03/16/2015 | Routine | |
All temperatures measured were found with in proper ranges.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Operator agreed to add to the breakfast menu left paper work for the operator.
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11/05/2014 | Risk Factor | |
No risk factors viewed out of compliance. Reviewed cooling methods and wash,rinse and sanitize procedures with the PIC.
No violation noted during this evaluation. | 07/29/2014 | Risk Factor | |
Operator has stripped wax off of the floor and waxed again and cleaning improvements noted. Reviewed employee health policy with staff.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures.
Correction: Operator agreed to discard chili during the inspection had been hot holding for over 2 hours. Operator agreed to hold cold and heat to order during the inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) multiple items 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. Staff properly dated items during the inspection.
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03/13/2014 | Risk Factor | |
Discussed employee health policy with the operator. Operator to track temperatures of the preparation unit.
- 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 meats stored over and beside vegetables.
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. Operator corrected the order during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ cold holding at improper temperatures
Correction: Operator reheated the BBQ to 180 degrees during the inspection. BBQ was places in the preparation box before lunch. Asked operator to track temperatures of the unit and take appropriate corrective action as needed. Operator agreed to.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) deli meats in the refrigerator, the food should have been discarded days ago.
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. Operator discarded the product during the inspection.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the preparation unit is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. Operator replaced the thermometer during the inspection.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser. Forks stored with the eating end up.
Correction: Dispense single-service and single-use articles intended for food- or lip-contact in original intact wrapper or from an approved dispenser. Operator corrected the storage during the inspection.
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11/13/2013 | Routine | |
Discussed glove use with ready to eat foods and cooling methods today
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Staff handeling buns for sandwiches with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Discussed with management corrected during the inspection.
- Critical: Cooling* (corrected on site)
Observation: Macaroni salad 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. Operator place the salad in freezer to shock the temperature down rapidly. Manager stated that typically they cool the macaroni with cold water before mixing then place in the freezer.
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07/25/2013 | Risk Factor | |
Employee health is in place.
- 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) chicken in the refrigerator, the food should have been discarded 5 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. Operator discarded during the inpspection.
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03/13/2013 | Risk Factor | |
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