Notes:
Relocate all TCS foods from the bottom shelf of the True RIC to upper shelf that is colder. Store non-TCS foods like produce/bread on the bottom.
Suggested to use buckets with sanitizing solution instead of spray bottles. This way wiping clothes can be stored properly.
When removing frozen foods from freezer don't forget to change dates on the package.
- Thawing
Observation: Improper methods used to thaw frozen ready-to-eat deli meats.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F. 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Deli meats and hot dogs on the bottom shelf of True reach-in cooler cold holding at improper temperatures. Also deli meats pulled from freezer and thawed in the microwave found at 46 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/10/2015 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu (hamburger entrees) are not asterisked to the disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Machine data plate requires chlorine residual of 50 ppm, which is not achieved from chlorine solution hooked up to machine. Sanitization was verified, however by high heat method. High temperature may be aerosolizing and neutralizing the chlorine, making it moot.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Contact manufacturer/sales rep for proper operation parameters.
- Light Bulbs Protective Shielding
Observation: Light bulb in back storage area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/29/2015 | Routine | |
| No violation noted during this evaluation. | 03/04/2015 | Routine | |
True reach-in cooler in kitchen appears to have "hot spot" at bottom of unit. Recommend placing additional ambient air thermometer therein, and storing TCS foods accordingly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream 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.
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11/06/2014 | Routine | |
Good food handling practices observed. Good temperature control of TCS foods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date (6/25) on the commercially processed ready-to-eat (RTE) marinara sauce in the refrigerator, the food should have been discarded seven days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink in men's rest room 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: solution concentration tested in excess of 200 ppm.
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07/10/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: chicken salad and spaghetti sauce 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.
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02/10/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shrimp 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.
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10/28/2013 | Routine | |
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing aids and devices have been installed at the warewashing sink
Correction: Remove handwashing aids and devices from the warewashing sink
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at kitchen hand wash sink.
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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07/16/2013 | Routine | |
- 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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03/25/2013 | Routine | |
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