Notes:
- Per discussion with PIC, cheese grinders with cheese inside must be stored refrigerated.
- the letter from fish supplier on farm raised salmon must be obtained and provided upon request.
Non-critical violations must be corrected within 30 days.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand washing sink (dish washing area) are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- HACCP plan SOP contents
Observation: Observed that SOP for HACCP plan does not identify each critical control point (CCP), critical limit for each CCP, the method/frequency of monitoring, corrective actions, or records. Inadequate records found for 10/5/15 and 10/7/15.
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required.
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10/08/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personnel are drinking from uncovered containers in the food preparation area.
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.
- Prohibitions - Single Service
Observation: Metal chutes for dispensing of single-use cups at ice bins are uncovered..
Correction: Procure/place covers on chutes to protect single-use articles from contamination.
- Hand Drying Provision
Observation: No disposable towels were accessible or available at two kitchen hand washing sinks
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
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the center area of the walk-in freezer where the overhead panel of lights in non-operational.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/18/2015 | Routine | |
Posted permit shows 2013 expiration date. Post current permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salmon and raw chicken stored in drawers under cooking equipment are 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Salad item (tomatoes) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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02/03/2015 | Routine | |
NOTES
1. Good focus on food safety
2. Excellent temperature control of foods
3. Good hand washing practices observed
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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11/03/2014 | Routine | |
Additional food temps :raw chicken 30
No violation noted during this evaluation. | 07/16/2014 | Routine | |
Additional food temps: Alfredo sauce 180
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before handling customer food orders, after handling soiled utensils or after engaging in any activity which may have contaminated her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rear of kitchen
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
- HACCP plan SOP contents (repeated violation)
Observation: SOP for HACCP plan not available to identify each critical control point (CCP), critical limit for each CCP, the method/frequency of monitoring, corrective actions, or records
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required.
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03/21/2014 | Routine | |
chicken meatballs (cooking) 193
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the salad refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- HACCP plan SOP contents
Observation: Written HACCP plan that identifies each critical control point (CCP), critical limit for each CCP, the method/frequency of monitoring, corrective actions, or records not available in the facility for review.
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required.
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12/17/2013 | Routine | |
Additional food temps: sausage 31
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Sanitizer solution concentration was too low to be detectable.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes cold holding at improper temperatures. Ice in holding unit was insuffient to reach level of container for cooling purposes. Product was discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/09/2013 | Routine | |
Additional food temps: salsa 37
No violation noted during this evaluation. | 05/15/2013 | Routine | |
Additional food temps: scallops 35
No violation noted during this evaluation. | 02/19/2013 | Routine | |
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