All foods were being held at the proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk and yogurt cold holding at improper temperatures. Milk was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: The edgestar counter cooler and freezer portion of the refrigerator/freezer need thermometers.
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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07/08/2015 | Follow-up | |
Will return on/about July 08, 2015 to check to ensure food is being held at the proper temperature.
Some ice accumulation noted in the back of the edgestar counter cooler. This unit may need to be defrosted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk and yogurt cold holding at improper temperatures. Milk was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The edgestar counter cooler and freezer portion of the refrigerator/freezer need thermometers.
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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06/26/2015 | Routine | |
Purchase a refrigerator thermometer to store in the front of the edgestar reach-in.
Place a hand washing sign at the hand sink in the pantry.
Detergent sanitizer has been ordered.
Store butter in the bottom of the Edgestar reach-in.
No violation noted during this evaluation. | 07/23/2014 | Follow-up | |
A two compartment sink and separate sink were installed in the pantry area. The two compartment sink should be utilized for warewashing. A detergent sanitizer should be used for food contact surfaces.
Separate sink should be set up for hand washing only. Place soap, paper towels, and a hand washing sign at this sink.
Wine fridge on the counter in the breakfast area can not be used to hold potentially hazardous food. Lowest setting on this cooler is only 47 F. Foods must be held at 41 F or below.
Will return on/about July 23, 2014 for follow-up inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk, whipped butter and yogurt cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of refrigerator observed at 50 F. Thermostat was turned down. If this does not work, cooler may need to be repaired.
Correction: Repair the refrigeration 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the pantry is blocked, preventing access by employees for easy handwashing. Miscellaneous items observed sitting on top.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the pantry.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the pantry.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/09/2014 | Routine | |
Sausage gravy no longer being served.
Two compartment sink being installed in the pantry area of the breakfast area. Ensure employees wash, rinse and sanitized utensils and thermos used for milk.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest-room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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07/08/2013 | Routine | |
Reviewed cooling and warewashing procedures with staff. Gravy should be placed in an ice bath while cooling and stirred frequently to remove heat.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Gravy was voluntarily discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest-room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/11/2013 | Routine | |
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