- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Bags of turkey stacked above the pan fill line in the top portion of the left sandwich prep refrigerator cold holding at the improper temperature of 51 F
Correction: relocated.
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10/28/2015 | Risk Factor | |
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. A tray of raw meat was observed stored over trays of cooked roast beef in the walk-in refrigerator. Raw shell eggs were observed stored in the same container as sliced cheese in a drawer under the grill.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of cutting board that cannot be separated from the counter-top unit are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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06/29/2015 | Risk Factor | |
First risk factor plus good retail practices inspection.
Please remember to practice the following cooling parameters:
Cool time/temperature control for safety food items (1) Within 2 hours from 135 F to 70 F
- In-Use Utensils, Between-Use Storage
Observation: Ice scoop handle observed laying in the ice.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Contamination/Miscellaneous Sources of
Observation: Covered raw chicken on a tray observed stored over covered container of risotto balls.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Ham in the Delfield 2 dr reach-in prep (left) observed at 48 F. Corrected by discarding.
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.
- Cutting Surfaces
Observation: The surfaces of the cutting board on the right of the service line are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Clean lids observed stored below the paper towel dispenser at the rear hand sink.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food (rear kitchen prep area).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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02/25/2015 | Routine | |
Pre-opening approved. Permit issued.
- Equipment/Good Repair and Proper Adjustment
Observation: The left side prep unit is not functional.
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.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food. Inadequate light available at prep sinks in back.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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01/06/2015 | Pre-Opening | |
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