| No violation noted during this evaluation. | 03/15/2016 | Routine | |
| No violation noted during this evaluation. | 09/22/2015 | Routine | |
| No violation noted during this evaluation. | 03/17/2015 | Routine | |
Discussed cold holding requirements with operator. Operator will keep ice under foods to maintain proper temperatures. Monitor sandwich unit temperatures. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meats & cheese were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/04/2014 | Risk Factor | |
Discussed employee health and corrective actions to violations with operator. Excellent handwashing observed. Recommendation: refrain from using deli paper and paper boats while chicken and steak are cold holding. They are barriers to air flow and can prevent or hinder proper cold holding. Permit will not be issued until prep unit is repaired. Operator is to contact PHD when prep unit has been repaired. Follow-up will be done in 10 days. Provide a copy of certification in food management by follow-up inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meats and cheeses cold holding at improper temperatures
Correction: Discarded. Ice foods to keep them at 41*F or below until prep unit is replaced.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit does not hold foods at or below 41* F.
Correction: Repair or adjust prep unit.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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08/15/2014 | Routine | |
Discussed the following with the operator: employee health, corrections to violations: Faculty must obtain certification in food management in 90 days. All employees must obtain food handler's card in 90 days. Note: All knives must be washed, rinsed, and sanitized every 4 hours. Follow-up on critical violations will be done in 10 days.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to demonstrate knowledge of sanitizer concentration and technique.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about proper sanitization.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: No employee health policy.
Correction: Provide employee health policy.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves prior to food preparation.
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 - Cold Holding* (corrected on site)
Observation: Tomato sauce, pulled chicken, & chopped steak were improperly cold holding.
Correction: Discard food. Ensure foods hold at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Sandwich station was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Food is stacked and does not allow for air ciriculation around food.
Correction: Provide additional refrigeration necessary to maintain food items at 41* F. Do not stack foods.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich case (top portion) does not hold foods at 41* F or below.
Correction: Adjust or repair refrigeration.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on carbonator and Coke machine.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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02/06/2014 | Routine | |
Sanitizer dispenser is providing correct amount of sanitizer. Operator does not have a certificate in food management. Must obtain certification within 90 days. Issued permit.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: 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
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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02/06/2013 | Follow-up | |
Discussed employee health and corrective actions to violations. Operator must provide proof of certification in food management. Employees must obtain food handler cards within 90 days. Permit will be issued when sanitizer tubing is repaired.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: 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
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment and Utensils, Air-Drying Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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02/04/2013 | Routine | |
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