| No violation noted during this evaluation. | 03/02/2016 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled Tuna Salad was observed not being adequately cooled to prevent the growth of harmful bacteria. Observed a 7am time stamp of preparation and an internal temperature of 52'F taken by EHS at 12:30pm.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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10/28/2015 | Risk Factor | |
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the door and door frame of the service door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/29/2015 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Quaternary Ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a concentration of greater than 500ppm in the Wiping Bucket.
Correction: Utilize only Quaternary Ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/11/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/13/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed drinking container being stored next to cookies in the prep area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed bag of onions stored on the floor.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat Balls hot holding at improper temperatures in the hot holder.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the door and door frame of the facility back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/21/2014 | Routine | |
| No violation noted during this evaluation. | 01/16/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/04/2013 | Risk Factor | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/06/2013 | Routine | |
| No violation noted during this evaluation. | 12/07/2012 | Risk Factor | |
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