- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a warewashing sink. Corrected by instruction.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods in the two door refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Observed beverages stored on the floor not in plastic crates and not protected from contamination. Observed food stored in employee toilet room.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- RTE, TCS, Date Marking/Commercially Processed Food (corrected on site)
Observation: Deli meats and cheeses prepared and packaged by a food processing plant opened and held for more than 24 hours were not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Corrected by instruction.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sinks located in the kitchen and the employees restroom are not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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11/10/2015 | Routine | |
Cool TCS foods from 135 F to 70 F within 2 hours and from 70 F to 41 F within an additional 4 hours.
- Critical: Hands and Arms/When to Wash
Observation: Employee observed not properly washing his/her hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Raw shell eggs observed stored above ready-to-eat food in the 2-door reach in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Boxes of drinks and single-service items observed improperly stored on the floor in the dry goods area.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Cooling Methods (corrected on site)
Observation: Container of chicken soup prepared today observed cooling in the refrigeration unit with the lid tightly covered (lid was removed by person in charge to allow faster cooling).
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Pasta salad and humus prepared in the establishment and held for more that 24 hours observed not properly date labeled.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Equipment/utensils observed improperly stored in the kitchen handsink.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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11/17/2014 | Routine | |
- Food Storage/Preventing Contamination from the Premises
Observation: Cases of drinks observed stored on the floor in dry storage area.
Correction: Foods and drinks must be placed in a location that prevents contamination from the premises.
- Cooling Methods (corrected on site)
Observation: Methods used for cooling scrambled eggs cannot provide for the proper cooling time/temperature criteria. Container of scrambled eggs in True 2 door prep unit was observed cooling tightly covered.
Correction: Methods for cooling cooked foods must provide for cooling at the proper time/temperature criteria.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Deli provolone cheese observed at 45 F, swiss cheese observed at 45 F in True 2 door uprt. Unit temperature adjusted.
Correction: All PHF cold items must be maintained at 41 F or less.
- RTE, PHF(TCS), Date Marking/On-Premises Preparation
Observation: Tuna salad and portioned deli cheeses, prepared and held in the establishment for more than 24 hours were not marked for use in 7 days.
Correction: PHF items prepared and held in the establishment for more than 24 hours must be marked for use within 7 days.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The hand wash station in the prep area was observed with cleaning items in basin.
Correction: Hand wash stations must be kept available for hand washing only at all times.
- Drying Mops (corrected on site) (repeated violation)
Observation: After use the mop was not placed in a position that would allow for it to air dry.
Correction: After use the mop must be placed in a position to allow for it to air dry.
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11/15/2013 | Routine | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination
Observation: Raw eggs stored on top of vegetables and fruits inside the reach-in cooling unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Thawing
Observation: Thawing frozen raw chicken at room temperature.
Correction: Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Critical: Potentially Hazardous Food, Cold Holding
Observation: Cold cut turkey at 47 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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12/18/2012 | Routine | |
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