Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed meat loaf on the public serving line hot holding at improper temperatures: slice on bottom of pan read 165'F, the two sliced stacked on top read 112'F and 113'F. PIC removed to reheat and will start to lay slices flat to keep hot holding temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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03/18/2016 | Risk Factor | |
Discussed with the person in charge:
1. preparation of chicken, hamburgers, vegetable patties, and turkey burgers all at one time
2. cooling procedures
Cooling log given
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the cook failed to wash his hands before engaging in food preparation before donning new gloves and observed the dish washer handle dirty equipment then handle clean equipment without washing her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) cottage cheese was not discarded by the "consume by" date. Item expired on the 12/2/15 and was discarded.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by" date marked on the food container. 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.
- 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) egg salad in the refrigerator, the food should have been discarded 2 days ago. Item was discarded.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the duct tape used on the Old Bay container is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of granola.
Correction: Discontinue the reuse of manufacturer containers for granola storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dispensing spoons, ladles, table top slicer, table top mixer. All items were taken to the dish machine area for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine, drain on the portable ice bin, and the soda nozzles that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: handles on the fryers, storage shelf in the chemical room, and the gaskets on the prep unit on the service line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed numerous plastic lids that were stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean silverware was observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling over the service line and in the kitchen near the large prep area are not smooth and easily cleanable.
Correction: Ensure that the ceiling tiles are completely joined to prevent entry of pests. Repair or replace ceiling to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the service line. Light measured 30 foot candles.
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: The following physical structures are noted in need of cleaning: walls in the mop sink area, walls near the ice cream box, caulking on the sinks to include in the dish machine area, and the caulking on the cabinet on the front line.
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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12/04/2015 | Routine | |
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- 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. Observed raw chicken stored over raw beef in the walk-in cooler. PIC stored food correctly during the inspection.
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: 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. Observed raw beef stored over RTE meatloaf in the reach-in cooler near the flat top grill. Observed raw chicken stored over RTE hashbrowns in the reach-in cooler near the frontline cooking station. PIC stored the foods correctly during the inspection.
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.
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09/18/2015 | Risk Factor | |
Abbreviations: WIC=walk in cooler
No violation noted during this evaluation. | 06/22/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the following cold holding at improper temperatures: Lettuce 43'F, Tuna salad 48'F, Sliced turkey 49'F, Sliced beef 44'F, Chopped tomatoes 46'F, Sausage 47'F. Prep unit was not working properly and staff was trying to keep cold with ice. PIC removed items to WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/16/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 07/10/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 12/11/2013 | Routine | |
Discussed with Person in Charge:
1) Cleaning bucket use.
2) Portable kitchen AC unit.
3) Observed good hand washing practices, hair restraints and date marking procedures.
4) 3 compartment sink and sanitizing buckets @ 200ppm (quaternary ammonium).
5) Plastic shelving liners in dry storage area.
6) Warewashing final rinse @ 160F+
7) Self-service cold holding open display case used for beverage display only.
8) Change of management company.
Abbreviations: RIC - Reach in Cooler, RIF - Reach in Freezer, prep - preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed employee use wet wiping cloth not from a chemical sanitizing bucket to clean non-food contact surface of self service tray line.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain the applicable sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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12/17/2012 | Routine | |
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