Observed employees and management taking appropriate corrective action with a refrigeration unit that was not operating propery.l
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken thawing in stagnet water..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Operator turned on the sink to thaw properly during the inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment ran throught the dishmachine a tomato slicer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator primed the machine during the inspection measured 50 ppm after the machine was primed.
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03/17/2016 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quantinary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quantinary ammonia levels were measured above 500ppm in the wiping cloth buckets used to wipe down cutting boards.
Correction: Utilize only Quantinary ammonia sanitizer for the wiping cloths that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Operator corrected the wiping cloth bucket during the inspection discussed long term corrective actions to ensure the proper concentration for the wiping cloths are achieved.
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09/22/2015 | Risk Factor | |
Discussed employee health with the operator today.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Ambient cooling of tune salad after mix the tuna salad was measured at 67 placed in a container 4 inches deep in covered container.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Discussed pre-chililling the ingredients the day before mixing.
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03/18/2015 | Routine | |
No risk factors viewed out of compliance.
No violation noted during this evaluation. | 09/17/2014 | Risk Factor | |
Facility has made improvements to the floor in the dishroom and storage area. Operator to email long term corrective action plan to the health department for the grab and go case.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sushi and prepared sandwiches cold holding at improper temperatures
Correction: Operator agreed to discard the products during the inspection. Operator to come of with a plan for long term corrective action to the cold holding issue with the grab and go case. Discussed time as a control with the manager.
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04/14/2014 | Routine | |
Facility made upgrades to the physical facilities in the kitchen added a new preparation unit to ensure proper cold holding temperatures are being maintained.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Commercial Ham hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Operator reheated the ham during the inspection discussed using a broth to ensure proper hat holding temperatures are achieved,
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10/09/2013 | Risk Factor | |
Asking the manager to come up with a plan of correction for the cold holding observed out today to ensure long term corrective action is met.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food cold holding in the grab and go box and the pre-packaged slaw and cous cous cold holding at improper temperatures
Correction: Operator to use time as a control for the slaw and the cous cous short temr and ask operator to take temperatures and work out a long term corrective action to the problem. The grab and go packaged products found out of temperature were discarded during the inspection. Asked that the unit be serviced and verify temperatures.
- Physical Facilities in Good Repair
Observation: Floors in the kitchen and the dishroom is not maintained in good repair. Surface has come up in theses area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floros and walls under and behind equipment in the kitchen and the dishroom noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/24/2013 | Routine | |
| No violation noted during this evaluation. | 12/03/2012 | Risk Factor | |
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