- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product holding in the Walk-In Cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The date marked ready-to-eat (RTE) product in the Whirlpool Refrigerator was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of product.
Correction: Discontinue the reuse of manufacturer containers for product storage. Provide approved reusable food storage containers designed for your food storage needs.
- Light Bulbs Protective Shielding
Observation: Light bulb under exhaust hood not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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09/23/2015 | Routine | |
Left handout regarding employee health.
No violation noted during this evaluation. | 06/02/2015 | Routine | |
Facility very clean and well maintained at time of inspection. Great job with product temperature control and date marking.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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08/15/2014 | Routine | |
Note: Personal items of the members stored in the kitchen refrigeration units must be segregated in a designated area or stored in a designated refrigeration unit. Operator needs to store product in food grade containers and properly date mark the container.
No violation noted during this evaluation. | 09/30/2013 | Routine | |
Left sticker explaining the proper setup and use of the 3-Compartment Sink. Fire Suppression last serviced December 2012
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: serving utensils.
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.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the 3-Compartment Sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Floor tile is not maintained in good repair
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: Floor in the kitchen 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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12/19/2012 | Routine | |
Facility very clean and well maintained at time of inspection.
No violation noted during this evaluation. | 01/05/2012 | Follow-up | |
Fire Suppression last serviced December 2011 / Fire Extinguisher last serviced April 2008.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced cheese, shell egg, salad dressing cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/15/2011 | Risk Factor Assessment | |
Note - Bar style menu (all product is frozen or commercially processed ready-to-eat foods prepared for immediate service).
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at 3-Bay Sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of clutter.
Correction: Maintain the premise free of clutter.
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08/04/2011 | Follow-up | |
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