The purpose of this visit was to conduct a routine inspection.
- Per discussion with the operator, marinara sauce is packaged in the facility. The operator will provide the details about the process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pasta (54F) at 3-DR UC.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEM WAS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Pasta, Noodle at 3-DR UC.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DISCUSSED WITH THE PIC.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: Toaster.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, 3-DR Undercounter refrfigerator sides in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH THE PIC.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that toxic materials are not properly stored to prevent the contamination of equipment at the 3-vat sink area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. DISCUSSED WITH THE OPERATOR. THE ITEMS WERE REMOVED FROM THE 3-VAT SINK AREA.
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11/16/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Discussed the datemarking information with the PIC and provided a copy of datemarking guidelines.
- Advised the PIC to increase the cleaning frequency to prevent accumulation of dust.
- Monitor the cooling procedures and practices. Cooling guidelines was provided to the PIC.
- Active Managerial Control (AMC) information was discussed with the manager, and AMC handout was provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Vegetable lagana (46F), Salami Salad (45F) at 4DR display case. Swiss Cheese/Provolone Cheese (47/50F) in True 2-DR prep (Right)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items were discarded. Discussed with the PIC.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Swiss Cheese, Provolone Cheese at the True 2-DR Prep cooler, Big container of Sour cream at 3-Dr undercounter cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Discussed the datemarking information with the PIC and provided a copy of datemarking guidelines. PIC date marked on the food items.
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05/26/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink/wiping cloth bucket: 400/350 ppm.
No violation noted during this evaluation. | 12/01/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Quaternary ammonium sanitizer in wiping cloth bucket/3 vat sink:400/400 ppm. The following good retail practices were discussed during the inspection: 1) Provide thermometers in both 2 dr prep coolers, and provide thermometers in easily readable location in the 2 dr beverage display cooler and 1 dr coffee self serve cooler. 2) All food in walk-in freezer must be stored a minimum of 6" off the floor. 3) Exposed insulation observed over 3 vat sink in two areas due to plumbing repair; cover repair areas so that no insulation protrudes from the ceiling and a smooth, easily cleanable surface is restored. 4) Wet wiping cloth stored on counter; store in clean sanitizer solution of required strength.
No violation noted during this evaluation. | 04/17/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonia sanitizer concentration 3 vat sink/wiping cloth bucket: 300/200 ppm.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Good Repair / Operation
Observation: One of the rear doors of the display cooler is damaged.
Correction: Repair cooler door.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°Fat the start of the inspection.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F NOTE: Final temperatuire mesurement of >110 degrees F approximately 1.5 hours later.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink near the 2 dr prep cooler right was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Temperature measured at 116 degrees F at final temperature measurement, approximately 1 hour later.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall surrounding handsink located near 2 dr prep cooler right is not maintained in good repair. Restore wall to smooth, easily cleanable surface.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/02/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution concentration in 3 vat sink: 150 ppm. and wiping cloth bucket: 200 ppm.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: sub roll. NOTE: PIC immediately instructed employee on glove use, and disposed of sub roll.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored above RTE foods in 3 dr UC cooler. NOTE: PIC relocated raw chicken to lower shelf.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
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06/24/2013 | Risk Factor | |
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