Make sure to leave food uncovered during the cooling process. Foods that come out of the freezer need to be date marked when they are pulled out, still only allowed to hold for 7 days (this includes the day its made and how many days it sits out before being frozen)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed tomatoes on the line at 46 degrees.
Correction: Don't double pan TCS foods on the line. Make sure ice baths/ ice covers the sides of containers on the line as well.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer and several dishes soiled.
Correction: Make sure dishes and equipment are cleaned thoroughly after each use and before putting them away.
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10/05/2015 | Risk Factor | |
Note: Dishmachine is not in use right now because it is not operating properly - a work order has been called in and the 3 part sink is being used until it is repaired.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Spray bottles are not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents.
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06/10/2015 | Risk Factor | |
IOR. Facility on public water and sewer. Facility serves 91 kids. No visible hazards.
No violation noted during this evaluation. | 03/24/2015 | Other | |
Permit Issued
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee go from washing dishes to working on the cook line without washing their 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.
- Critical: Cooling* (corrected on site)
Observation: Soup from night before at 45 degrees.
Correction: Discard food. Make sure food is cooled from 135- 70 degrees in 2 hours and from 70-41 degrees in the next 4 hours. Use smaller containers and leave partially uncovered to help cool the food faster.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed top of the dish machine soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Handsink in the back near the freezer has a small leak underneath.
Correction: Have leak fixed.
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01/13/2015 | Routine | |
Get sink fixed that is dripping water. Foods that come out of freezer need to add a new date for when they are thawed, so the discard date is easily identifiable.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee handled raw fish with gloves and then handled RTE foods wearing same gloves.
Correction: Make sure employees wash hands and change gloves between handling raw foods and RTE foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tomatoes and cheese in the prep were >41 degrees.
Correction: Call repair man to check on unit. Ice all foods currently in unit to bring temperature below 41 degrees.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Deli slicer was soiled with food.
Correction: Be sure to fully clean and breakdown deli slicer after each use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice machine had mold accumulating in it.
Correction: Make sure to clean the ice machine regularly.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Food utensil and a food pan were in both hand washing sinks.
Correction: Hand sinks are to be used for handwashing only, remove food container and utensils.
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08/26/2014 | Risk Factor | |
Note: Breader is kept on ice and is sifted every 4 hours.
Improved sanitation and food safety practices. Very good handwashing and glove changing observed.
No violation noted during this evaluation. | 05/27/2014 | Risk Factor | |
Small fire started on stove top. Was extinguished with hand held unit - 911 called. Fire department responded. No contamination of food evident - foods were not exposed at time of incident. Clean up stove top and involved equipment. Facility may reopen after clean up.
No violation noted during this evaluation. | 05/15/2014 | Other | |
The following still require attention:
1770C Clean fryer cabinets, can opener holder.
3180 Clean floor under stove and around fryers. There is too much grease spillage in this area.
850 Time breading (4 hour sifting cycle is required).
1530 No quaternary ammonium test strips. I was told these will be delivered today.
Other items observed today:
800 Rice cooling in a closed plastic tub on counter. It was 131 F. Cool from 135 to 70 F in 2 hours then down to 41 F in 4 more hours. Since you have reach ins only I suggest you minimize the amount you are trying to cool since the capacity of your units is limited. Rice was placed in freezer.
790 Thawing fish improperly in sink. You must submerge fish in water and trickle the water. Corrected.
820-1 Cheese on ice found at 49 degrees. Ice must equal food level. Consider relocating cheese to make table. Corrected
Do not reuse mayo jugs. Many items have been corrected. Continue to improve sanitation and food handling practices. Permit issued.
No violation noted during this evaluation. | 01/31/2014 | Other | |
Note: Do not use wooden block for knife storage. Sodas to be served from self-draining container. Turn ice bucket upside down. Time breading(4 hour cycle) Call for reinspection.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled seasonings.
Correction: Identify.
- Food Storage - Clean and Dry Location
Observation: Uncovered seasoning in storeroom
Correction: Protect.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Boiled potatoes found at 117-124 F.
Correction: Maintain 135F or attempt to begin cooling process. Potatoes were reheated to 196 F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No dates found on opened cottage cheese, ricotta, kielbasa, pastrami or turkey.
Correction: Date upon opening. Worker placed date on foods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Exceeded dates found on turkey(1/3), turkey ham (12/27), and turkey (12/30).
Correction: These were discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Fiberboard found on shelves.
Correction: Remove.
- Temperature Measuring Devices
Observation: No thermometer found in lower make table.
Correction: Provide one.
- Sanitizing Solutions, Testing Devices
Observation: No quaternary ammonium test strips.
Correction: Provide.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer and thermometers found dirty.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found dirty: exterior of crouton bucket, fryer cabinets, stove driptrays, oven doors, can opener holder, gray bin under can opener.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine, can opener found soiled.
Correction: Clean and sanitize.
- Handwashing Signage/Handwashing Facilities
Observation: No "Employee must wash hand" sign in restroom or back handsink.
Correction: Post.
- Physical Facilities in Good Repair
Observation: Wall between prep sink and pepsi boxes is in poor repair.
Correction: Make wall smooth and cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Following areas found soiled and to be cleaned: floor under fryers and ovens, floor of dishroom, wall of dishroom, mildew behind spray sink.
Correction: Clean.
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01/13/2014 | Routine | |
Note: Prep unit door does not seal well. Dish >180F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw fish at the cook line over-stacked at 43-45F.
Correction: Do not over-fill pan, especially at non-peak time to allow ice to maintain temperature at <41F.
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09/23/2013 | Risk Factor | |
No risk factor violations noted at the time of inspection. Good date labeling. Glove use ok. Dish 180 degrees or more.
No violation noted during this evaluation. | 06/12/2013 | Risk Factor | |
Note: watch cooling (peas still hot, double stacked inside refrigerator). Bread pudding must be kept cold or under time control. Good labeling. Dish 180 degrees or more.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chicken in hot box at 125-130 degrees.
Correction: Maintain hot TCS food at 135 degrees or more.
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02/25/2013 | Risk Factor | |
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