Please post permit for public viewing.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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 in 3 compartment sink..
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 to 100 parts per million.
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12/10/2015 | Routine | |
Discussed employee health. Food safety classes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad on top of prep unit 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. Chicken salad discarded. Keep all PHFs on top of prep unit on ice to maintain at <41F or adjust thermostat of unit to keep temperature of unit at <40F.
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06/23/2015 | Routine | |
Roper homestyle refrigerator is being used only for food/drinks that do not require refrigeration.
No violation noted during this evaluation. | 01/27/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad in Roper homestyle refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PHFs in the unit relocated to units maintaining temperatures of <41F. Thermostat adjusted. Verify unit can maintain <41F prior to relocating any PHFs back into unit.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that eggs and hamburgers may be served undercooked.
Correction: If animal food such as hamburgers and egg are served or sold undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. CORRECT WITHIN 10 DAYS.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit was observed with considerable amount of frozen condensate. This condensate could potentially contaminate food items.
Correction: Defrost/repair prep unit to avoid possible contamination of food items inside the unit.
- Plumbing System Maintained in Good Repair
Observation: Hot water to hand sink was turned off due to plumbing problems.
Correction: Repair and maintain all plumbing components and fixtures at hand sink to allow for hot water use.
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01/05/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The food containers 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.
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06/06/2014 | Risk Factor | |
Label and Date all food containers.
No violation noted during this evaluation. | 09/26/2013 | Routine | |
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