| No violation noted during this evaluation. | 12/15/2015 | Routine | |
No risk factor violations noted.
No violation noted during this evaluation. | 08/20/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/23/2015 | Routine | |
Dish machine is dispensing 50-100 ppm of chlorine sanitizer.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized because dish machine is not dispensing proper concentration of sanitizer.
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.
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01/09/2015 | Follow-up | |
Repair dish machine to dispense sufficient concentration.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs(112-114F) were hot holding at improper temperatures.
Correction: Reheat to 165 F. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized because dish machine is not dispensing proper concentration of sanitizer.
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.
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01/07/2015 | Routine | |
Recheck of cold holding on 4 door refrigeration unit-Air temperature was 38 F. Cheese (37 F),1/2 & 1/2(37F), corn chowder(38F),vegetarian soup(38F) and seafood bisque(39F) were heldat proper temperature.
No violation noted during this evaluation. | 11/21/2014 | Follow-up | |
Consultation on 4 door refrigeration unit.
No violation noted during this evaluation. | 11/10/2014 | Follow-up | |
Cold Holding & Cooling Project-This is a third risk factor intervention. An intervention plan was agreed on previously for a Display case #2 and it was replaced. It is in compliance today. An intervention plan was agreed on previously for the sandwich unit. It is in compliance today..Cold holding temperature logs were not in use today. The 2 door refrigerator that is out of compliance today is a new problem A cold holding temperature log will be utilized for this 2 door refrigeration unit to ensure that it returns to proper temperature after a delivery. TCS foods will be discarded if in danger zone longer 4 hours or longer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods are held in a 4 door refrigerator(48F) at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard iof indanger zone longer than 4 hours. A delivery had been made at 12:30 PM and doors on unit were left open as long as 1 hour for rotation of product. Facility uses this unit for storage of a large portion of their perishable product.
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11/04/2014 | Risk Factor Intervention | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods held in cold holding at improper temperatures in the beverage/pie case.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard if held >4 hours in the danger zone.
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07/08/2014 | Risk Factor Intervention Evaluation | |
Assessment of Temperature Logs
No violation noted during this evaluation. | 05/19/2014 | Routine | |
Follow-up for Cold Holding & Cooling Project:
1. Reviewed Data logger info for Display case #2. Records indicate that TCS foods are sometimes in danger zone during high volume operating hours. Corrective action will involve adjusting thermostat down between 10:30 am and close, then returning to previous setting overnight. A CH temperature log will be established to monitor every 2 hours for 30 days..
2. Reviewed CH temperature log for sandwich unit. TCS foods in danger zone was noted for one 2 hour period during the same high volume day. TCS foods were relocated. A stocking system is in place. CH temperature log will continue for 30 days.
No violation noted during this evaluation. | 04/11/2014 | Follow-up | |
Cold-holding & Cooling Project
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods are held in cold holding units at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Display refrigeration uint appears to not capable of cold holding TCS foods at proper temperature.
Correction: Repair or provide additional refrigeration necessary to maintain food items at 41F or below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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04/04/2014 | Risk Factor Intervention Evaluation | |
Recheck of refrigeration unit-satisfactory.
No violation noted during this evaluation. | 12/17/2013 | Other | |
Dish machine is dispensing chlorine residual. Cold holding unit has lid open and TCS foods are 46-49F. TCS foods were relocated. Repair or replace unit.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a working device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
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12/11/2013 | Follow-up | |
Correct above observations within 10 days or as soon as possible.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad (46-42F) and cheeses(47-45F) are held on top of a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Thermostat was lowered. Monitor TCS foods for cold holding temperatures.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a working device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because dish machine is not dispensing a chlorine residual of at least 50 ppm.
Correction: Go to a manual dish washing operation.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Repair dish machine.
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12/02/2013 | Routine | |
Dish machine has been repaired and is dispensing 100 ppm of chlorine.
No violation noted during this evaluation. | 08/02/2013 | Follow-up | |
Repair dish machine and alarm.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized, because the dish machine is not dispensing chlorine sanitizer. Manual dish operation was established.Service contractor was called.
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.
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08/01/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tuna salad in a 6 binch pan is not being adequately cooled to prevent the growth of harmful bacteria.(53F after 2 1/2 hours)
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hamburgers stacked in a steam table without a lid are hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potato salad(45F) and tuna salad(44F) are held on top of a cold holding at improper temperatures. Lid is open.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/24/2013 | Routine | |
Ensure that ice bath method is utilized once TCS foods reach 135 F after removing from hot holding units,
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad(49-42F) and sliced tomatoes(45-41F) are held at improper temperature in a sandwich unit.Milk(44F) is held in a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep lids and dooors closed as much as possible
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12/21/2012 | Routine | |
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