- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk 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.
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01/26/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, Cantaloupe 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.
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06/10/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fish hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg Salad 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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01/27/2015 | Routine | |
| No violation noted during this evaluation. | 04/24/2014 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling ambient air items (ham salad and cut melons) were not adequate.
Correction: Cool ambient air food items by pre-chilling items or placing in a blast chiller or walk-in freezer to rapidly cool items.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in clear double door fridge, single door stainless fridge cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for tuna that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit and single cutting boards are 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.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands in the cafe and pantry 3 in assisted living not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Employee personal items located on top hot holding cabinet.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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01/17/2013 | Training | |
No violations observed at time of inspection.
No violation noted during this evaluation. | 11/18/2011 | Routine | |
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