11/20/15: PIC (Donald) left phone message stating coolers working fine
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, shredded cheese, mixed vegetables,asaparagus and baked potatoes stored in left side prep cooler cold holding at improper temperatures.
Correction: Affected foods discarded during inspection. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the food storage containers contain cracks and chips.
Correction: Replace the food storage containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine for chemical sanitizing.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Cooling, Heating, and Holding Capacities
Observation: Left side prep cooler cold holding at 48 °F.
Correction: Discontinue use of cooler until repaired and unit is capable of cold holding foods at 41 °F or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Left side prep cooler was observed in a state of disrepair and damaged.
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/18/2015 | Routine | |
| No violation noted during this evaluation. | 05/13/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Faucet at back area prep sink in need of repair.
Correction: Repair the faucet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the faucet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Correction:
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Ice machine found in need of cleaning.
Correction: Clean the surface of ice machine as often as necessary to preclude accumulation of mold or soil.
11/8/14: PIC reports the ice machine has been cleaned and refilled.
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11/07/2014 | Routine | |
Time to be used as a public health control for potentially hazardous foods on the salad bar
No violation noted during this evaluation. | 08/19/2014 | Routine | |
Time used as a public health control for salad bar. Written supportive documentation shall exist.
No violation noted during this evaluation. | 06/12/2014 | Follow-up | |
Additional food temperatures:
sliced tomatoes = 37, 40 degrees Fahrenheit
steak = 39 degrees Fahrenheit
burger = 35 degrees Fahrenheit
milk = 36 degrees Fahrenheit
chicken = 34 degrees Fahrenheit
frog legs = 35 degrees Fahrenheit
shredded cheese = 41 degrees Fahrenheit
beef = 37 degrees Fahrenheit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous food on salad bar cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at both sandwich units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- 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:
1. Mold/soil behind dishmachine
2. Debris on ceiling over food prep
3. Soil inhood exhaust area
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Broken floor tiles around baseboard areas of kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/04/2014 | Routine | |
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Cracked/chipped food storage containers, plates and utensils.
Correction: Replace the equipment and utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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07/30/2013 | Routine | |
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