Recommended storing as little as possible at the front and keeping the lids closed, as much as possible.
Thermometers are needed in several units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken breast and a few portioned items on the left hand side of the prep line were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers are needed in the counter reach-in cooler and the two prep line units.
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.
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03/11/2016 | Routine | |
Provided FDA form 1-B to operator. Have all staff review and sign this form. Keep signed copies on file to provide to the regulatory authority upon each visit. May want to post a blank copy for easy referencing as well.
Discussed hand washing with operator. Any time employees doing anything other than food prep and/or handling food contact surfaces, hands must be washed. Wash hands between glove changes.
When reheating meatballs, let meatballs stand in the microwave for two minutes prior to pulling. Once they are removed, stir meatballs and check the temperature to ensure they are at the proper temperature. Commercially processed meatballs, (meaning being taken from the bag), should read at least 135 F. Meatballs left over from the previous day being reheated should read at least 165 F.
- Critical: Employee Health* (repeated violation)
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
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Hot dogs, on roller, hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers are needed in the counter cooler and in both of the prep line coolers.
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.
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09/08/2015 | Routine | |
The operator provided a digital probe thermometer and quat. test strips during today's inspection.
- Critical: Employee Health*
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 ( female employee present was unaware of the facilities Employee Health policy)
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
- 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 ( open employee coffee was observe on the side prep table).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes on the display refrigerated sandwich unit was cold holding at improper temperatures ( cut tomatoes prepped 7 am measured 44F-45F, during today's inspection). The operator voluntarily discarded the product)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the display refrigerated sandwich maketable unit and the front service small drink cooler.
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.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Employee Handbag was observed on the lower shelf of the side prep table.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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02/02/2015 | Routine | |
Notes:
There is no temperature measuring device or gage located in the display sandwich unit for monitoring unit. Left side is colder than right one. The right side was adjusted to 40 F during inspection.
Hot dogs must be heated up to 135 F or above within 2 hours, turn unit on high for fast result and then can turn to lower temperature. Monitor food to ensure 135 F at least.
- Critical: Reheating for Hot Holding*
Observation: Hot dogs classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the left and right portions of display sandwich unit and small glass milk refrigerator.
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.
- Physical Facilities in Good Repair
Observation: The hand washing sink in the back room is loose and being supported with a stick. Seal hand washing sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/28/2014 | Routine | |
Sandwich line cooler has been repaired, but the 2-door low undercounter fridge is still not maintaining temperatures of 41 F or less. Ambient air temperature measured at 51 F, but no potentially hazardous items are presently stored in it. The owner is having a repair technician to come back out and work on the unit some more. He had been told the unit was working correctly.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich line cooler and 2-door low undercounter fridge are not maintaining temperatures of 41 F or less.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/13/2013 | Follow-up | |
Additional temperatures taken:
seafood salad made this morning 44***, pastrami portioned this morning 51-52***
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Spoke with owner on the phone and someone is to supposed to be here within the hour to work on the refrigeration units.
Many of the meats on the serving line were uncovered, which may have some bearing on the elevated temperatures. The line cooler is turned on daily at 7 am. All product in the WIC was under 41 F and so the product temperatures on the serving line are due to a raising of temperatures during storage in this unit.
Product left in the 2-door undercounter fridge overnight was discarded. Staff must check the thermometers in the units for them to be effective!
Inspector will return tomorrow to recheck the refrigeration units.
Hot dogs must be hot held at or above 135 F at all times.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Hot dogs son roller hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes and almost all meats on the sandwich line are cold holding at improper temperatures. Veggie patties and pizzas in the 2-door low cooler are also too warm.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich line cooler and 2-door low undercounter fridge are not maintaining temperatures of 41 F or less.
Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/11/2013 | Routine | |
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Suggest keeping lid on sliced tomatoes on the serving line as much as possible to help with temperature control. Lids were on almost all of the meats checked and they all had better cold holding temperatures. Work to ensure portions of product on the serving line are typically used within a 4 hour period as the weather continues to get warmer and it becomes more difficult to maintain all product temperatures under 41 F.
Soda dispenser nozzles and the caps that fit over them should be cleaned daily to remove syrup build-ups.
Fresh meatballs are put out daily. They were returned to the microwave for a second cycle of heating to more uniformly heat the product.
Hot dogs are not put on the rollers until after 9 am.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes on serving line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the soda dispenser nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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04/16/2013 | Routine | |
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