This visit was made to conduct a routine food safety evaluation.
A 'Big 6' poster was given and discussed.
Person in charge is very knowledgeable and helpful. I observed excellent dating and cold holding temperatures today.
No violation noted during this evaluation. | 08/18/2015 | Risk Factor | |
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site) (repeated violation)
Observation: The following food item(s) is observed to be unsound or adulterated: yogurt, milk (expired products offered for sale
Correction: discarded at time of inspection)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: faucet for 3 compartment sink (plastic bag and rubber band covering faucet)
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (3 door flip top was at 61.3F and by end of inspection dropped to 45.8F
Correction: all foods removed from this unit and manager will monitor temp of unit to ensure it drops below 41F)
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (soap at back handsink needs to be refilled)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises (old panini press, broken microwave, meat grinder)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the inside and handles of the 3 door prep are in need of cleaning (grime built up on unit)
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/09/2015 | Routine | |
This visit was made to conduct a follow-up. The 3 door prep unit has been repaired and ambient temperature was 36.7F (top), 39.1F (bottom).
No violation noted during this evaluation. | 11/17/2014 | Follow-up | |
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: rice, pulled pork (were past the 7 days of storage in the refrigerator
Correction: discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: shredded lettuce, sliced deli meat, sliced tomato. All foods discarded
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: rice, tuna (foods dated on site)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 10/1 they shall be date marked with a "use by" date not exceeding 10/7.
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11/07/2014 | Routine | |
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: most items in prep unit and 2 door reach in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/1.
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07/22/2014 | Routine | |
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: moldy chili stored in refrigerator (discarded)
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw ground beef stored over ready to eat foods in reach in refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: most items in prep and reach in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
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03/18/2014 | Routine | |
This visit was made to conduct a routine assessment. The following items require attention:
1. Hand sinks shall be provided with paper towels, soap and easily accessible at all time to allow for proper handwashing for food employees.
2. Refrigerated, ready-to-eat foods such as tuna salad, deli meats, meatballs, cut green leaf salads, etc. that are prepared on site and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 total days.
3. Food facility operates a small fryer in the back food prep area. Certified Food Manager/owner should contact the Fire Marshal/Inspector to assure fryer is in an approved location.
Repeat violations are subject to civil penalties.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: deli meats, cut tossed green leaf salad, chicken salad, tuna salad, meatballs, and breakfast sausages.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on November 1 they shall be date marked with a "use by" date not exceeding November 7. Corrected by properly date marking all ready-to-eat foods mentioned above.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handsink adjacent to the 3-compartment utensil washing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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11/12/2013 | Routine | |
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: tuna salad and tossed salad.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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07/15/2013 | Risk Factor Assessment | |
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The CFM can't remember.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
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02/15/2013 | Risk Factor | |
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