No violations.
No violation noted during this evaluation. | 03/17/2016 | Risk Factor | |
No violations. Permit issued today
No violation noted during this evaluation. | 09/29/2015 | Routine | |
No critical violations.
No violation noted during this evaluation. | 03/20/2015 | Risk Factor | |
All critical violations were corrected today. All non-critical violations should be corrected within 30 days. Permit issued today.
Ensure the daily log books are being kept up-to-date in accordance to your time control policy.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the WI refrigeration unit is not properly dated for disposition. BBQ, pasta, hot dogs, salsa, meatballs dated for 8 days.
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.Prep date counts as Day 1. 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: Time as a Public Health Control* (corrected on site)
Observation: Pizza, rice, chicken, salads, and peas for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Keep daily log sheets up-to-date.
- Equipment and Utensils - Good Repair and Calibration
Observation: Wi freezer was observed in a state of repair and condition preventing the equipment to be used as designed. Unit is not working, parts are being installed this week.
Correction: Repair the unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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09/11/2014 | Routine | |
No violations today.
No violation noted during this evaluation. | 02/25/2014 | Risk Factor | |
All violations shall be corrected within 30 days. New permit issued today.
Walk-In Freezer is over-packed with boxes and food. Reduce the amount of food in freezer or increase shelves to put food on.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the Walk-In Freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Freezer is very full, no room for all food on shelves.
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09/27/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bread is located under a hand basin sink and there is potential for contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The written procedures for the use of time as a public health control for hot entrees and vegetables on the steam table does not specify the location and clearly identify the TCS foods that are on time control. TCS foods do appear to be discarded from steam table only. The TCS foods in hot holding cabinets are cooled and reheated. A written policy method was established today so that TCS foods are identified on temperature log book at the steam table each day. These foods only will be discarded each day within 4 hours.
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. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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03/08/2013 | Routine | |
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