| No violation noted during this evaluation. | 01/11/2016 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles that were not labeled were discarded during inspection.
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07/23/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: single door refrig not holding food at 41 F or below- hard boiled eggs 43 F, lettuce 43 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Most of the food in this unit is not TCS food. All TCS food moved to another unit during inspection, hard boiled eggs were discarded. This unit will not be used to store TCS food in until it can maintain food at 41 For below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the single door refrig is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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01/12/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers in dry storage area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Containers labeled during inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Utensils stored in standing water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Utensils removed from standing water and taken to dishwashing area during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Sausage gravy placed in deep covered pan and put in freezer to cool. Recommend using shallow pans and making sure it is uncovered or partially covered while cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Sausage gravy moved to shallow pans during inspection and put back in freezer.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Contents of spray bottle discarded during inspection.
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04/23/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. Bulk containers of flour and sugar not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Bulk containers labeled during inspection.
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10/03/2013 | Routine | |
Setting on white refrigerator up front had been knocked and was not at the right setting. Temperature turned down during inspection. They will monitor temperature and not store milk back in it until it can hod it at 41 For below.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No sanitizer in two of the wiping cloth buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Buckets reset up with proper concentration of sanitizer during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Speed rack of prepped food not back down to 41 F is being covered with plastic which does not allow air flow over food. Pans of spaghetti are 46 F. Beans 63 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Beans discarded and speed racks uncovered until food is back down to 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: white refrigerator up front is not holding food at 41 F or below. Milk is 45-47 F.
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. Do not store any potentially hazardous food in this refrigerator until it can hold food at 41 F or below.
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03/13/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink over food prep counter.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drink discarded during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw food moved to bottom shelf during inspection.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under sewer lines. Cereal stored under lines for sink.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. Cereal moved during inspection.
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10/05/2011 | Routine | |
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