Prep table unit recently seems to be in poor repair causing some items to go above 41. Temperature logs have been well documented by operator. Time and/or ice bath is to be used as a method of control until the unit is serviced. Procedure discussed in detail with manager.Please call when repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHF cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Prep table is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace unit to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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07/07/2015 | Routine | |
No violations observed during inspection.
No violation noted during this evaluation. | 01/06/2015 | Routine | |
Employee health policy record requirements discussed with new operator. Document provided.
- Critical: Employee Health* (corrected on site)
Observation: No employee health policy records: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site)
Observation: No employee health policy records: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Temperature Measuring Devices
Observation: The temperature measuring device in the lowboy unit was not properly located in the warmest part of the unit or the device was not present.
Correction: Relocate or replace the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored under handsink plumbing.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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08/14/2014 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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03/05/2014 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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10/16/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor: bag of ice stored on floor of walk-in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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05/28/2013 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide quat at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quat at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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01/09/2013 | Routine | |
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