1. Make sure to cool prepared salads, deli sandwiches and cut melons to 41F or less before serving.
2. Do not use the cold plate for salads until repaired.
No violation noted during this evaluation. | 03/15/2016 | Routine | |
1. Make sure to air-dry dishes after washing.
2. A dead American roach observed in the dry storage area.
3. Keep outdside dumpster doors closed.
4. Cool prepared salad properly to 41F or less before covering.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: A bag of shredded cheddar observed at 58F in the walk-in refrigerator.
Correction: (discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time/Temperature Control for Safety Food, Cold Holding
Correction:
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09/16/2015 | Risk Factor | |
The ceiling in the walk-in refrigerator observed in need of cleaning.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Chlorine sanitizer in the 3-compartment sink observed at improper concentration (less than 50 ppm). The sanitizer concentration was corrected by the person in charge.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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09/09/2014 | Risk Factor | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cheese, and refried beans in the walk-in refrigerator cold holding at the improper temperature of 46-48 F. The beans were discarded and maintenance was called to lower the unit temperature as soon as possible. Yogurt in the serving line open case refrigerator was cold holding at the improper temperature of 47 F. The yogurts were discarded and any time temperature for safety foods will be discarded after lunch service.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The walk-in refrigerator and the serving line #1 open case refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (foods not 41 F or below). The ice cream freezer needs defrosting (has an accumulation of frost).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Utensils and Temperature and Pressure Measuring Devices/Good Repair and Calibration (corrected on site)
Observation: A metal stem food thermometer was found reading about ten degrees low.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. If temperature or pressure measuring devices are not maintained in good repair, the accuracy of the readings is questionable. Consequently, a temperature problem may not be detected, or conversely, a corrective action may be needlessly taken.
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03/20/2014 | Routine | |
The walk in refrigerator door is in poor repair. The door does not have a tight seal.
The report will be mailed.
The "Big 5" poster will be mailed.
No violation noted during this evaluation. | 09/13/2013 | Risk Factor | |
- Equipment/Good Repair and Proper Adjustment
Observation: The caulking at the hand sink in the employee restroom was in disrepair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
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03/22/2013 | Routine | |
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