- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the 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
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10/01/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat, tuna salad, in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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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04/22/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: @EQUIPMENT@.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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12/17/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Walk in cold holding at 45*F.
Correction: Maintain walk in to cold hold at or below 41* F. Relocate food to unit capable of cold holding at or below 41*F.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Mechanical dishwasher not dispensing chlorine sanitizer.
Correction: Use 3 compartment sink to wash, rinse and sanitize until dishwasher is maintained.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water faucet needs repair
Correction: Repair faucet.
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09/24/2014 | Routine | |
Data logger indicated that reach in cooler is cold holding foods at or below 41*F. Good job on maintaining reach in.
No violation noted during this evaluation. | 08/21/2014 | Routine | |
Set up data logger to determine issues with reach in
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: sausage cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Reach in being maintained
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08/15/2014 | Routine | |
set up data logger to determine in reach in cooler is cold holding. Will gather data over 3 day weekend.
No violation noted during this evaluation. | 08/15/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Scrapple, BBQ cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/23/2014 | Follow-up | |
Reach In continues to cold hold above 41*F. Will follow up early next week.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Scrapple, BBQ cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/20/2014 | Follow-up | |
Elias stated Reach In would be serviced this week and food would be relocated to other refrigeration unit until repairs are completed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Scrapple, BBQ cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/09/2014 | Follow-up | |
Owner called repair company to maintain refrigeration units.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: sausage hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Bacon, hame, and sour cream cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/05/2014 | Routine | |
| No violation noted during this evaluation. | 02/06/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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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11/07/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: eggs, turkey, ham, and beef cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain reach in coolers to cold hold at 41*F or lower.
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08/14/2013 | Routine | |
Maintain refrigrators. Bacon and eggs received off truck at 40*F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham, scrapple, cheese, and tzatziki sauce cold holding at improper temperatures in the single door reach in and lower table refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/16/2013 | Routine | |
All violations shall be corrected within 30 days. new permit issued. Facility has same owner but changed name and menu. No new construction done.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/08/2013 | Routine | |
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