| No violation noted during this evaluation. | 12/30/2015 | Routine | |
| No violation noted during this evaluation. | 09/22/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/11/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before donning gloves for working with foods.
Correction: Instruct food employees to wash their hands before putting on gloves to work with foods.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Employees' personal food (Greek Yogurt Dip) was stored in the kitchen refrigerator.
Correction: Remove all personal food from the kitchen refrigerator. Provide other accommodations for staff to store their food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw shell eggs stored beside of and over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially Hazardous Foods (PHF's) such as milk and hot dogs are cold holding at improper temperatures in the refrigerator.
Correction: Make adjustments or repairs to the refrigerator so that it is capable of maintaining food storage at 41°F or below. If necessary, obtain additional refrigeration equipment to provide adequate cold storage and keep the refrigerator from being overstocked.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared breakfast gravy and bacon grease in the refrigerator are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen was blocked by pans, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Do not block the handwashing sink with pans or any other equipment.
|
06/05/2015 | Routine | |
| No violation noted during this evaluation. | 02/27/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk in refrigerator cold holding at improper temperatures.
Correction: Adjust the refrigerator setting so that it is capable of maintaining food storage at 41°F or below.
|
02/25/2015 | Routine | |
| No violation noted during this evaluation. | 03/06/2014 | Other | |
| No violation noted during this evaluation. | 03/06/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin (raw shell eggs and raw breakfast sausage) stored over and beside ready-to-eat (RTE) food in the refrigerator and freezer.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from RTE food including raw RTE foods such as vegetables, and cooked RTE foods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) juice and salsa in the refrigeration unit was not discarded by the "consume by" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
|
02/26/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE such as vegetables, and cooked RTE food.
|
03/05/2013 | Routine | |
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