Discussed handwashing. Foods at prep cooler are stacked too high- this makes it difficult to keep foods cold enough. Wash and sanitize slicer at least every 4 hours! Permit issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee eating food, then put on gloves and prep food without washing 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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meatballs were observed holding at 126 degrees in steamwell.
Correction: More sauce was added to help adequately cover meatballs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cucumbers observed at 45 degrees.
Correction: Refrigerator temperature was adjusted. Also, not stacking vegetables so high in the containers will help maintain foods at the correct temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Shelving, walls are dirty.
Correction: Clean.
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12/10/2015 | Routine | |
AC and refrigerator have been adjusted. Refrigerator is holding foods at proper temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Observed wiping cloth and sponges in handsink.
Correction: Remove these items. The handwash facility identified above is to be used for washing hands only.
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10/15/2015 | Follow-up | |
Foods in meat refrigerator are too warm. PIC states that the refrigerator was working okay yesterday and may be related to the AC issues they have been experiencing today. Foods were moved to walk-in for now and small portions of the food will be put on ice in the refrigerator. Contact company to service AC and refrigerator. Will follow-up.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Meats cold holding at improper temperatures
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed wiping cloth and sponges in handsink.
Correction: Remove these items. The handwash facility identified above is to be used for washing hands only.
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10/13/2015 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed placement of products in refrigeration units and condition of handsinks in kitchen and ceiling light units.
No violation noted during this evaluation. | 03/27/2015 | Risk Factor | |
Gloves worn.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found meatballs and soups at 127-133 degrees.
Correction: All hot hold to be 135 degrees or more. Please store hot foods above 135 degrees hold temperature (ran out of water). Reheated to 168 degrees.
- Sanitizing Solutions, Testing Devices
Observation: Found test kit damaged, unusable.
Correction: Quat test kit necessary for 3 sink use. Please obtain new test kit.
- Critical: Handwashing Lavatory*
Observation: Found handsink not in usable condition and filled with cleaning supplies.
Correction: Sinks to be free of clutter and usable. Please store supplies properly and make sink usable.
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12/03/2014 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the prep line cold table/low boy unit. This violation was abated/units are maintaining temperatures at 41 degrees or below.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed an accumulation of mold on the interior chute of the rear bulk ice machine.
Correction: Clean the chute/protect ice from possible contamination.
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07/07/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods on the service line cold table registered above 41 degrees/above 41 degrees in the low boy unit (turkey 47 degrees, ham 46 degrees, roast beef 46 degrees, cup of tuna fish salad 49 degrees).
Correction: Refrain from using any foods that have been in the unit for more than 6 hours (Per manager, some of the foods have been in the unit overnight). Do not store any foods in unit until repaired. Manager opted to discard foods/close the store.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed an accumulation of mold on the interior chute of the rear bulk ice machine.
Correction: Clean the chute/protect ice from possible contamination.
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07/02/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/04/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open can of beverage ("Yerba") sitting atop of a cutting board in the prep area.
Correction: Do not eat/drink in the kitchen/prep area/service area. Drink from cup with lid and straw away from prep/service area. Can was removed.
- Utensils - In-Use - Between-Use Storage
Observation: Observed the bulk ice machine scooper being stored atop the machine along with several other items.
Correction: Store the scooper on a/in a clean/sanitized surface or directly in ice with the handle upward.
- Thawing (corrected on site)
Observation: Observed foods (soups/sauces/deli meat) being thawed at room temperature (prep area).
Correction: Thaw foods underneath cold running water 70 degrees or below, in the refrigeration unit, or in the microwave oven.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets to the service line low boy refrigeration units.
Correction: Replace the gaskets.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed a badly soiled reach-in freezer/refrigeration unit across from the prep line. Observed a dirty flooring beside the bulk ice machine.
Correction: Clean the unit. Clean the flooring.
- Toilet Room Receptacle Covered
Observation: Observed the lack of a covered trash can in the restrooms for feminine hygiene product disposal for female employees.
Correction: Supply a covered trash can in the restrooms.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign in the restroom (2nd restroom).
Correction: Supply a handwashing sign in the restroom.
- Physical Facilities in Good Repair
Observation: Observed a hole in the wall near the soda fountain dispensing containers.
Correction: Repair the hole in the wall.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed spray bottle with blue liquid on shelving below cutting boards (prep area).
Correction: Label all toxic items.
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11/13/2013 | Routine | |
No critical violations noted.
- Sanitizing Solutions, Testing Devices
Observation: Observed the lack of a chemical test kit on site for the wiping cloth sanitizing solution.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed split refrigeration door gaskets to the line low boy refrigeration units underneath the far left end cold table (2 door).
Correction: Replace the gaskets.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the interior plastic baffle of the bulk ice machine.
Correction: Clean the mold from the baffle.
- Non-Food Contact Surfaces
Observation: Observed a soiled inoperable low boy refrigeration unit that is used for storage (straws, etc.).
Correction: Clean the unit.
- Lighting, Intensity
Observation: Observed 23.90 foot candles of lighting on the prep line
Correction: should be at least 50 foot candles.
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01/04/2013 | Routine | |
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