Inspection for permit renewal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cooked onions, mushrooms, and peppers sitting out at room temperature. Mozzarella, cole slaw, and chicken salad in deli-prep with ice were cold holding at improper temperatures.
Correction: Keep cooked vegetables on ice or in refrigerator. Add more ice for TCS food on the deli-prep and ensure that ice is filled to the highest part of the food. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the reach in cooler and reach in freezer are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
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04/05/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed half & half cold holding at improper temperatures.
Correction: Add more ice to container and maintain at 41°F or below to inhibit the growth of harmful bacteria.
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11/16/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken stored above raw pork in the walk in cooler. If the chicken drips, it may contaminate the pork due to the chicken having a higher minimum cook temperature than the pork.
Correction: Separate raw animal foods from each other according to minimum cook temperatures. Store raw poultry either underneath or away from other raw animal foods.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken, which was sitting out at room temperature and had an internal temperature of 58°F.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Do not leave sitting out at room temperature or in standing water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes and sliced cheese cold holding at improper temperatures in the prep table. Observed chicken sitting out under no form of temperature control.
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. Add ice to prep table and keep the lid closed as much as possible from now on. Also keep chicken in a refrigerator.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/30/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was stored above raw beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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02/09/2015 | Risk Factor | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 vat sink is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. 3 vat Sink in need of Sealant
Correction: Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
- Lighting, Intensity
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: Kitchen titles and Soup station in need noted in need of cleaning and paint.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/02/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half and Half at the coffee station and the watermelon & mozzarella in the Green World 2 door reach in 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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of toxics are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/30/2013 | Risk Factor | |
Previous violations (1450 - non critical cooling capacity and 2350-critical plumbing) were corrected.
No violation noted during this evaluation. | 06/07/2013 | Follow-up | |
2nd Follow up scheduled for June 7, 2013
- Cooling, Heating, and Holding Capacities
Observation: The delitop lowboy on the service line was observed in disrepair and unable to maintain food at 41 deg. F. or below. Control water bottle internal temperature of 46 deg. F. Food products stored on ice, however unit was not properly repaired as instructed from initial inspection.
Correction: Repair or replace the refrigeration unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Observed the grease trap overflowing onto floor when 3-vat sink basin was released to drain. (NOT REPAIRED FROM INITIAL INSPECTION)
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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05/24/2013 | Follow-up | |
milk (cold holding) 41 deg. F., melon (cold holding) 41 deg. F.,
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (bread and soda);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage, tomato, Brie and ham on the deli top lowboy and milk and half and half at the coffee station cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.REPAIR OR REPLACE THE UNIT.
- 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:
-INTERIOR OF REFRIGERATORS.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed the grease trap overflowing onto floor when 3-vat sink basin was released to drain.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Plumbing System Maintained in Good Repair
Observation: Mop sink faucet in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen handsink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Insect killer observed on the chemical shelf.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. DO NOT USE SPRAY INSECTICIDES IN THE KITCHEN. Contact a licensed pest control agent.
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05/15/2013 | Routine | |
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