Corrected 3 vat set up behind bar, need chlorine test strips -have quats,
X- Cooling times and temperatures not being keep.
- 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.
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12/03/2015 | Routine | |
Top of prep unit was open from lunch rush and was maintaining food temperatures from 43*F-45*F, shut when not in use to help with cooling.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the ice maker white plastic bar is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the stained white plastic bar to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Hot water turned off at kitchen hand sink due to leak.
Correction: Fix leaking hand sink, hot water must be available at all time.
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11/17/2014 | Routine | |
| No violation noted during this evaluation. | 11/26/2013 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw chicken, engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food container in walk in stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk in foods@ 45*F cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair call made.
- Employee Accommodations, Designated Areas
Observation: Coats and other personal items stored with dry goods -foods not protected from contamination
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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11/21/2013 | Routine | |
Clean facility. Reviewed cooling with staff- provided cooling chart. Good follow through by staff.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at both kitchen hand sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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12/10/2012 | Routine | |
Review chilling to ensure that pans are not filled above half full and foods are at 41*F with in 4 hours.
- Critical: Cooling* (repeated violation)
Observation: @POTENTIALLY HAZ FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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12/19/2011 | Risk Factor Assessment | |
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