Facility is very clean. Good job! Thank you.
- Thawing (corrected on site)
Observation: Improper methods used to thaw crab meat. Package of crab meat observed sitting in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed plastic food containers stored over top of the 3 compartment sink that were 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the entrance to kitchen is being used for purposes other than washing hands. Food container in sink.
Correction: The handwash facility identified above is to be used for washing hands only
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10/28/2015 | Routine | |
Abbreviations: WIC=walk in cooler
No violation noted during this evaluation. | 05/27/2015 | Risk Factor | |
Facility is very clean and well maintained. Good job! Thank you.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The measurement of the quaternary ammonium in the 3 compartment sink measured at 0 ppm. Manufacturer recommends between 150 and 400 ppm. PIC fixed dispensing machine and the quaternary ammonium measured at 300 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed plastic food containers that were 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray bottle of window cleaner stored on top of the prep table.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (corrected on site)
Observation: Observed personal cell phone stored on top of the prep table.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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11/13/2014 | Routine | |
Abbreviations: PIC: Person in Charge, WIC - Walk-in Cooler, WIF - Walk-in Freezer, RIC - Reach-in Cooler, ST - Surface Temperature, IT - Internal Temperature, PPM - Parts Per Million
Chicken pieces cold-holding at sandwich prep unit measured 46'F(IT) - PIC stated that chicken was just prepared and placed in the unit
Quaternary Ammonium sanitizer in the 3-compartment sink measured 200 ppm.
Discussed with PIC:
1) Repair self-closure at back door
2) Place thermometer in RIC
Facility very clean and well maintained. Good Job! Thank you.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tomato slicer. PIC returned slicer to wash area.
Correction: Clean and sanitize these surfaces for food contact.
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06/24/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed several plastic food containers that were found stacked while wet after cleaning and chemical sanitization. PIC removed these to be rewashed, rinsed and sanitized and then air dried.
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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11/18/2013 | Routine | |
Discussed with Person in Charge:
1) Facility is very clean and well maintained.
2) Very good date marking procedures.
3) 3 compartment sink and cleaning buckets sanitizing solution at 200ppm (quaternary ammonium).
4) Employee health.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
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*
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice chute at soda dispenser station.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair: bottom catch tray of the hot water heater.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/28/2012 | Routine | |
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