Notes:
1. Please email the inspector the ServSafe certificate information for certified employee.
2. Thermostat on the clear coke RIC was lowered while the inspector was present. Monitor the air temperature to ensure it is staying under 41 F. Bottles of milk are stored in the unit along with drinks. All milk currently removed from the cooler.
3. Reminded PIC not to store anything under plumbing connections. A potential leak could contaminate items.
4. Keep low portions on the serving line -- especially of product that is stored in paper trays. The trays serve as an insulator, and with warmer weather the temperature will rise even more quickly. Keep the lid down on the unit when not busy. PIC stated the unit is turned on at 6:30 am and runs 30 minutes before stocking starts.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Roastbeef, ham, turkey, chicken breast, portioned sliced chicken, portioned steak, and salami/pepperoni on the serving line and bottles of milk in the coke clear RIC cold holding at improper temperatures (42-49 F).
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.
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04/01/2016 | Routine | |
The operator provided a metal probe thermometer, quat. test strips and an electronic employee Health policy addressing symptoms
- Critical: Employee Health*
Observation: Employees 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
- Hair Restraints - Effectiveness
Observation: Female food workers was observed entering the food prep area and begin working with a catering ordered sandwich without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple TCS food products were cold holding at improper temperatures on the front service cold table (steak-45F, teriyaki chicken-45F-49F, roast chicken patties-44F, sliced turkey-44F & cut tomatoes-50F). The operator rapidly refrigerated/cooled the TCS food products
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The front service under counter cooler was observed with an ambient air reading of 58 degrees F (only produce items were noted stored in the cooler at this time).
Correction: Repair the front service under counter cooler 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 front service under counter cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/24/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The wiping cloth/sanitizer set up & the three vat sink set up were adequate. Health permit posted & visible.
- Critical: Employee Health
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded.
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Small containers of steak were observed 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the make-table was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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02/19/2015 | Routine | |
******* Container with sliced tomatoes was stored under the light bulb in the walk-in cooler. Tomatoes found at 41 - 56 F range, discarded voluntarily. DO NOT store containers near/under heat source.
Repair/replace sanitizer dispenser. Mix solution manually meanwhile.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures in the walk-in cooler.*********
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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The sanitizer dispenser is not in good repair and/ or not accurate in the range of use. Sanitizer is not being distributed through the tube.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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09/08/2014 | Routine | |
Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink set up was adequate. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) tuna salad 40, 36, 35, 35, 36, seafood salad 40, shredded lettuce 41, 40, jalapenos 41, 37, banana peppers 40, 38, sliced tomatoes 38, 38, 40, 38, 36, 36, roasted green & red peppers 39, black olives 38, cut red onions 39, 41, pickles 38, cut green peppers 39, egg 30, 30, 32, 33, slice cheese 41, 42, 41, 40, 35, 35, milk 40, 41, 42, apple juice 41, 41, orange juice 41, 41.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken strips, pork and steak were found 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 - Good Repair and Proper Adjustment
Observation: The reach-in refrigerator was observed holding at 44 degrees.
Correction: Repair/adjust controls so that a product temperature of 41 or below can be maintained at all times.
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04/23/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
Notes:
Do not overload containers in the right side of sandwich unit, food is next to the steam table and under the hit source(AC unit) keep covers on if not busy.
Do not use hot water when mixing sanitizing solution, it will effect the concentration of sanitizer, use 75 F water with quaternary ammonium sanitizer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the top portion of containers in the right side of sandwich unit 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
Observation: Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine interior 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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12/20/2013 | Routine | |
There are no violations noted during inspection.
Clean and organized facility.
No violation noted during this evaluation. | 07/17/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink was set up correctly. Excellent date marking of all foods.
Additional food temperatures (degree Fahrenheit) chicken breasts 38, 39, 39, 35, egg 30, 29, 30, 40, 40, meatballs 30, 30, 31, 31, bacon 39, shredded cheese 39, 40, 34, 34, 35, shredded cheese 38, 38, 40, jalapeno peppers 38, roasted peppers 37, sliced tomatoes 37, 37, 38, 37, banana peppers 37, 35, black olives 39, sliced onions 39, sliced green peppers 39, 40, sliced cucumbers 40, 35, pickles 40, shredded lettuce 39, 39, 40, sub dressings 41, 41, 40, 41, 41, milk 35, 35, yogurt 39, 39, 40.
No violation noted during this evaluation. | 03/20/2013 | Routine | |
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