Discussed allergens.
No violation noted during this evaluation. | 01/28/2016 | Routine | |
Cafeteria in very good sanitary condition!
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) salsa in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
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09/29/2015 | Routine | |
Cafeteria in very good sanitary condition! Monitor air temperature in walk-in refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Temperature controlled foods in walk-in refrigerator cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine 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 machine 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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05/13/2015 | Routine | |
| No violation noted during this evaluation. | 01/30/2015 | Routine | |
Permit issued.
No violation noted during this evaluation. | 09/19/2014 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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05/05/2014 | Routine | |
Work order has been submitted for leaking pipe.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/13/2014 | Routine | |
No violations noted. Good inspection.
No violation noted during this evaluation. | 09/12/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham and sliced cheese (at room temp for preparation) are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/09/2013 | Routine | |
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination. Open cups of cheese, lettuce, etc. on top shelf at service line are not covered or protected.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
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02/07/2013 | Routine | |
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