The manager has registered for the next class. The facility is clean and well organized. Employees understand hand washing, no bare hand contact with ready to eat foods and employee health. Temps are recorded during the day at this facility. Obtaining temperature tapes for the high heat dish machine was also discussed. The emergency response plan was also read and signed. Thank You.
No violation noted during this evaluation. | 10/20/2015 | Risk Factor | |
all violation were corrected at the site. Staff are well trained and the facility looks good. cafe portion close until August.
- Critical: Food - (TCS) Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Breakfast sandwich hot holding at improper temperatures the warming unit. .
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained 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 fruit salads at the self service station are not date marked.
Correction: If the TCS food is to be held for more than 24 hours a date marking system must in place to indicate when food should be discarded. 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.
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06/24/2015 | Routine | |
The staff and management are well trained and knowledgeable. During the inspection, the 2013 Food Code was discussed, along with, employee health, no bare hand contact with RTE foods, and hand washing. The manager must display her 3 yr. Food Certification. Thank You
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board in Starbuck's is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. A new cutting board was ordered while on site.
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02/09/2015 | Routine | |
Discussed the following with the CFM: (1) Observations, (2) The bare hand/arm contact with RTE food policy and practices.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Damaged, spoiled food product stored in a location and/or manner that may cause contamination with good food product.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Pressure Measuring Devices, Mechanical Warewashing Equipment (corrected on site)
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine was not accurate. The CFM voluntarily initiated use of manual wash/rinse/sanitizing procedures and placed a service order for the unit.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
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07/02/2014 | Routine | |
Discussed with the CFM: (1) Changes in the food code, (2) monitoring for logs for temperatures and processes.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Foods on the deli cold unit was holding at improper temperatures. Sliced ham, sliced beef, sliced and shredded cheese, cut lettuce and other greens, and sliced tomatoes were cold holding between 57-60 degrees F. The CFM voluntarily discarded the food product.
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.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Foods near the grill area were hot holding at improper temperatures. Turkey patties were at 125 degrees F, Chicken 109 F. The CFM voluntarily discarded the food product.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods (rice, tomatoes) in the refrigeration unit was dated 03/24/2014 and exceeds the maximum holding time as allowed by law. The CFM voluntarily discarded the food product.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. 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.
- Linens - Storage of Soiled Linens (corrected on site)
Observation: Soiled linens (apron) was found stored in a location that may directly or indirectly contaminate food-contact surfaces. Observed soiled apron being stored on the fry prep table and the apron was directly on top of the slicer blade which was lying on the prep table.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing sink located in the Starbuck area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/01/2014 | Routine | |
| No violation noted during this evaluation. | 12/17/2013 | Pre-Opening | |
| No violation noted during this evaluation. | 12/12/2013 | Pre-Opening | |
| No violation noted during this evaluation. | 09/10/2013 | Pre-Opening | |
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