Meats need to that in RI or WI or submerged under running water. All violations were corrected.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and bowls in dishmachine. Sanitizer was not strong enough, reading at 0 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.
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01/20/2016 | Risk Factor | |
All violations were corrected today. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw pork stored over RTE beans in WI cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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09/17/2015 | Routine | |
Stop using 3-drawer RI and discard all TCS over 41F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: beef, chicken, pork, ham, hot dogs, and mushrooms cold holding at improper temperatures. (45-51°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/18/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: ham, hot dogs, mushrooms, fish, pork, beef, chicken cold holding at improper temperatures (48-53°F)
Correction: Discard the following foods sicne they have been out of temperature for longer than 4 hours..
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05/07/2015 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 03/25/2015 | Routine | |
All critical violations were corrected today. New permit issued.
All food employees should have a food handler's card from the local health department. The 2014 schedule given to PIC today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Shelled eggs stored over fruits in WI. Raw chicken stored over raw beef also.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, fish, shrimp, and beef in pull-out drawers under the grill cold holding at improper temperatures (50-55F)
Correction: Discard TCS foods that have been in drawers over 4 hours. Unit should be serviced to get unit working correctly and hold TCS foods at 41F or below.
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09/25/2014 | Routine | |
All critical item violations were corrected today. Make sure all food staff are up-to-date with food handlers cards. 2014 schedule given to staff today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, cheese, sour cream, pico de Gallo cold holding at improper temperatures in front line prep table RI. (60°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/20/2014 | Risk Factor | |
All critical violations were corrected today. Ensure all employees have food safety training and are up to date with Food Handlers Cards.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage and (2) Hot holding.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, sour cream, tomatoes, and salsa cold holding at improper temperatures (50-60°F) in Prep-RI cooler. Was unpluged last night by mistake.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all utensils and dishes sent thru the dish machine and in three-compartment sink.
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.
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12/05/2013 | Risk Factor | |
All violations were corrected today. Call to have dish washer machine serviced to ensure it properly dispenses sanitizer liquid. New permit issued today.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all dishes run through the dish machine.
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. Use the three compartment sink to wash, rinse, and sanitize all dishes and utensils until dish machine can be serviced.
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09/19/2013 | Routine | |
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