- 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: can opener and ice deflector.
Correction: Clean and sanitize these surfaces for food contact.
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03/08/2016 | Routine | |
All four hot water Dish machines working well with Utensil temps all above 160 degrees F, Quat sanitizer good @375 ppm, Monitor cooling temperatures better, observed great date labeling
- Cooling Methods
Observation: The methods used for cooling were not adequate. Chicken leftover from lunch cooling in a sealed ziplock bag. Also chicken from lunc on a plate covered in plastic wrap cooling in warming kitchen fridge
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: soup @ independent dining room warming kitchen 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.
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03/01/2016 | Routine | |
- 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: can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the ice deflector observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces to prevent the growth microorganisms on those surfaces.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/20/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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08/23/2014 | Risk Factor | |
Provide light covers for lights in prep area.
No violation noted during this evaluation. | 04/09/2014 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sausage in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Can opener observed with visible accumulations of soil and debris.
Correction: Clean equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food.
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12/17/2013 | Risk Factor | |
Pest control needs to be scheduled more often. Evidence of rodents in the dry food storae area as well as the kitchen. Follow-up to ensure pest control services are adequate. There is a small hole in the weatherstrip under the door leading to the trash area that is allowing access to rodents. Replace weatherstrip.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice deflector 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 deflector 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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08/21/2013 | Risk Factor | |
New servesafe infromation shall be provided upon next visit.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
- 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: slicer.
Correction: Clean and sanitize these surfaces for food contact.
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05/09/2013 | Risk Factor | |
Complaint of cases of Norovirus at facility.
No violation noted during this evaluation. | 02/26/2013 | Complaint | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
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01/22/2013 | Risk Factor | |
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