Temperatures were good today. Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Cardboard has been used to level microwave.
Correction: Cardboard is not cleanable. Find an alternative that is cleanable.
- Prohibitions (corrected on site)
Observation: Single-service or single-use items found stored under sewer line.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Corrected.
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03/25/2016 | Routine | |
Backup 2 door was serviced. Steak was 39.7 F. Continue to monitor. If chicken/steak inside cardboard doesn't hold at 41 F or below--alternative would be to place product in pans and use scoops.
No violation noted during this evaluation. | 10/09/2015 | Follow-up | |
PIC keeps a temp log on food. This is a very good practice. Temp of 2 door at earlier check was satisfactory. Foods in this unit are back up for line. This perhaps is why some of the food on the line was elevated as well. PIC to keep monitoring. I will follow up on temps.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: 2 door refrigerator has elevated temperature. Egg patties were found at 48 F.
Correction: Food was removed from unit and service tech was called. He is expected today. This unit had temperature issues at last inspection.
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10/06/2015 | Risk Factor | |
Two door reach in was serviced. Temperature was 37.5 F. Remember to inquire about the appropriate backflow preventer on the carbonator. Permit issued.
- Critical: Backflow Prevention Device, Carbonator (repeated violation)
Observation: The carbonator for the soda fountain machine did not have an adequate backflow prevention device in place to prevent contamination of the potable water lines
Correction: Provide adequate backflow prevention devices upstream of the carbonator and downstream from any copper in the water supply to prevent contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak from chemical feed into 3-c sink.
Correction: Repair.
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04/13/2015 | Follow-up | |
Permit expires 4/30/15. Call me when refrigerator is working properly. Take care of administrative paperwork for new permit.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed worker drinking from a container without lid and straw.
Correction: Personal drinks to have lids and straws.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer found in wiping cloth solution.
Correction: Provide adequate sanitizer in bucket.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Box of crackers stored near sewer line in cabinet.
Correction: Store food and single service items away from sewer lines.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two door unit is not holding food at 41 F or below.
Correction: Food was removed. Worker turned unit to a colder setting. Do not place food inside this unit until you can verify that it is 41 F or below.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the two door unit..
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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Cardboard boxes were reused for equipment storage.
Correction: Use cleanable containers.
- Critical: Backflow Prevention Device, Carbonator
Observation: The carbonator for the soda fountain machine did not have an adequate backflow prevention device in place to prevent contamination of the potable water lines
Correction: Provide adequate backflow prevention devices upstream of the carbonator and downstream from any copper in the water supply to prevent contamination.
- Plumbing System Maintained in Good Repair
Observation: Leak from chemical feed into 3-c sink.
Correction: Repair.
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04/07/2015 | Routine | |
You must leave a person in charge who can answer questions regarding food safety. A worksheet was left for those to study. All workers to know temperatures needed to perform operations within your kitchen. A worker was going to add room temperature sauce over reheated meatballs. This would have brought down the temperature of the hot held meatballs. This is not a good practice. Worker was stopped and sauce was reheated in the microwave. Training is needed for all workers. Do not store clean utensils in cardboard.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. Employees present could not answer questions concerning food temperatures or employee health.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Overfilled terryaki chicken on line found at 49 F
Correction: Do not overfill. Some of the product was removed.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. I was told sanitizer water was made that morning.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Worker dumped water in 3rd sink.
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10/23/2014 | Risk Factor | |
Good handwash and glove use practices. Quat =200ppm in 3rd sink. Facility is in good condition. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced roast beef in sandwich prep table was 46-50°F.
Correction: PIC removed top layer of roast beef and moved it to another refrigerator. Other TCS foods in this unit are <42°F - Keep containers covered when not in use and do not overfill.
- Hand Drying Provision
Observation: Paper towel dispensers at both handsinks are broken.
Correction: New dispensers have been received and need to be installed.
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04/04/2014 | Routine | |
Good handwash practices observed. Receiving temp of deli meat was 38 F. Quat sanitizer @ 200ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found TCS foods in prep table > 41 F. Chicken in paper portion containers - 55 F, philly steak in paper portion containers - 53 F.
Correction: PIC removed top 3-4 portions of each product so product was in the colder area of the container. Do not over fill these containers.
- Hand Drying Provision (corrected on site)
Observation: Out of paper towels in dispenser by handsink in prep area.
Correction: Corrected by refilling paper towels dispenser.
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10/31/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee chewing gum while working.
Correction: Corrected by discarding gum.
- Thawing (corrected on site)
Observation: Thawing pork BBQ and imitation crab at room temperature.
Correction: Corrected by moving to walk-in refrigerator to finish thawing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Philly steak in top 2 layers of paper (portion) boats in prep table >41 degrees. Top layer was 46.5 degrees, 2nd layer was 43 degrees under these were <41 degrees.
Correction: Corrected by moving top 2 layers to reach-in refrigerator to chill back down to 41 degrees or less.
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04/15/2013 | Routine | |
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