| No violation noted during this evaluation. | 09/16/2015 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Cooked pasta 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 within a total of 6 hours from 135°F to 41°F. 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. Operator discarded the pasta during the inspection next batch operator agreed to verify process possibly using the freezer.
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03/23/2015 | Routine | |
Facility has provided new refrigeration to replace equipment that issues had been observed from the previous inspections.
- Critical: Temperature* (corrected on site)
Observation: Refrigerated products received from the bake shop received at inadequate temperatures. Ham and cheese, and cream cheese croissants. Products are dropped off from delivery and not put into refrigerators until staff for the facility arrive.
Correction: Operator confirmed the products were made today and to come up with a system ensuring the products are kept at 41 degrees or less. Products today were removed and placed in freezer to rapidly bring the temperature to 41 degrees operator to verify 41 before they are offered for sale.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the milk dispensers used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of milk dispensers no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator to provide milk dispensers as back ups while the set in use is being washed, rinsed, and sanitized.
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09/15/2014 | Risk Factor | |
Operator has worked out a method to sanitize in the food prep sink twice a day. Facility has time as a control in place for the drawers. Facility looking into new grill drawers for long term correction.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Handle on the delfeild reach in was observed in a state of disrepair and damaged.
Correction: Repair the door handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/23/2014 | Follow-up | |
A follow up inspection will be conducted on or around 4-23-14 for the cold holding issue of the grill drawers to observe the corrective action for the unit. This has been an issue for multiple inspections. If long term corrective action is not achieved for this unit the enforcement will be pursued for this violation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food located in the top rigth drawer of the grill unit cold holding at improper temperatures.
Correction: Food had been in the unit over night operator agreed to discard product during the inspection. This is a repeat observation for the same peice of equipment. A long term corrective action plan was submitted the the health department for this peice of equipment for the last inspection. From the results today it does not appear thet the plan in being followed.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment. Operator to work with staff and management to come up with a solution to the issue.
- Equipment - Good Repair and Proper Adjustment
Observation: Handle on the delfeild reach in was observed in a state of disrepair and damaged.
Correction: Repair the door handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/17/2014 | Routine | |
Operator to email a corrective action plan for long term corrective action for the cold holding violations observed today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the grill dawers, 1-door preperation unit and the 1-door low boy cold holding at improper temperatures. Salsa and sour cream holding in the to be frozen containers holding at 63 degrees.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was relocated during the inpsection. Operator to verify food temepratures at least twice a day and have the equipment repaired or come up with a plan to ensure food temperatures are maintained 41 degrees or lees or use time as a control. Salsa and sour cream discarded holding at improper temperatures. Corrective action plan to be emailed to the health department.
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10/01/2013 | Risk Factor | |
Discussed replacing cutting boards. Detail cleaning the facility during the summer. Working on the walls patching spots where the paint has been removed. Fixing the door handles on the back refrigeration. Operator taking appropriate action with not storing food in the grill drawers since food was not maintaining temperatures. This summer operator needs to find a solution to this problem.
No violation noted during this evaluation. | 05/01/2013 | Risk Factor | |
Discussed proper thawing methods and repairing refrigeration doors on the units in the back.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice and chicken hot holding at improper temperatures. Steam unit was not turned on and the rice cooker unpluged.
Correction: Operator discarded during the inspection. Ensure equipment is on and functioning properly.
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01/28/2013 | Risk Factor | |
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