CFM present and very knowledgeable. All food service workers had valid service cards. Facility is maintaining temperature logs and logs for the 3 compartment sink sanitizer. Recommend for permit renewal.
No violation noted during this evaluation. | 09/23/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Reach-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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04/02/2015 | Routine | |
Recommended for permit renewal.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: Hamburger hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Milk Unit is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/29/2014 | Routine | |
Hobart Units elevated during serving period. Verified temperature logs. Digital thermometers on order. Gave new schedules for CFM/Food Handlers classes. Gave updates to Food Cose and Employee Health Policy. All temperature issues corrected during inspection.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Salad with chicken and milk Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Potatoe wedges and hot dogs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced ham 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: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sliced roast beef in the refrigerator, the food should have been discarded 02/20/14. Pulled pork should have been discarded 2 days ago. Cheese dated 01/23/14.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the milk unit.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fans in walk-in, ice machine, and can opener blade had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean utensils were not observed stored with the food-contact surface facing downwards.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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02/21/2014 | Routine | |
Corrections from previous: Lights in walk-in units, temperatures in cold-holding, leak in reach-in, Documentation of hood system service. Recommended for permit renewal.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the milk unit.
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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09/26/2013 | Follow-up | |
Fans in Walkin fridge rusty. No service date on hood system. Recommended for permit renewal.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Ham and cheese sandwiches and Hobart Unit Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Milk Unit.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the Walk-in fridge and freezer. No lighting in either unit. Work order in.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: Hobart Unit is not maintained in good repair. Leak is coming from seal around door. Work order is in.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/16/2013 | Routine | |
Summer Feeding Program: Increase Hot dogs temperature in warmer from 120 to 135. CDI. Need to document receipt of food and temperatures from central kitchen.
No violation noted during this evaluation. | 07/16/2013 | Routine | |
Items on serving line are discarded before two hours have elapsed. Verified temperature logs. Hobart fridge is being used through-out the lunch period only. Door is opened and closed constantly. Monitor temps to ensure temps return to 41 or below. Verified air temps were taken this morning and the reading was 36. Verified milk and trays of cantaloupe were 41 or below. Monitor more recent items and ensure air temp returns to 41 or below. CFM states Hobart items are discarded or placed in walk-in after lunch period. Verify service date of hood system. Ice on floor of walk-in freezer. Good temperature logs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Tray in Hobart.
Correction: Clean and sanitize these surfaces for food contact.
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02/07/2013 | Routine | |
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