Recheck of temperatures in small prep unit. Unit has been serviced.
No violation noted during this evaluation. | 03/23/2016 | Follow-up | |
- Critical: Hands and Arms - Clean condition* (corrected on site)
Observation: Food employees observed with soiled hands and arms. Employee observed not washing hands before donning gloves & after handling raw meat.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in small prep unit cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Have unit serviced. -- Foods discarded.
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03/15/2016 | Risk Factor | |
Gloves in use. Hands being washed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the front walk-in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" 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.
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02/12/2015 | Routine | |
Recheck of temperatures in waitress refrigerator. Unit has been replaced. Thermometer reading 40 degrees F. Temperatures taken were good.
No violation noted during this evaluation. | 11/17/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in waitress refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Have unit serviced. -- Foods discarded.
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11/05/2014 | Routine | |
Recheck of food temperatures in prep unit across from steam table. Unit has been serviced. Thermometer reading 38 degrees F. Temperatures taken were all good today.
No violation noted during this evaluation. | 09/02/2014 | Follow-up | |
Recheck of prep unit. Still not operating properly. Unit not being used. Owner will contact Health Dept once unit is operating properly or has been replaced.
No violation noted during this evaluation. | 07/31/2014 | Follow-up | |
Observed dates on prepared foods. Foods in back walk-in below 41 degrees F today.
No violation noted during this evaluation. | 07/24/2014 | Follow-up | |
100 PPM chlorine in dishwasher. Gloves in use. Hands being washed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in cold table and back walk-in refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Have units serviced. -- Foods discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" 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. -- Foods discarded during inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in walk-in.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/14/2014 | Routine | |
Recheck of waitress refrigerator. No potentially hazardous foods (PHF's) inside. Plans are to replace unit in future. Will only be used for non-PHF's (commercial salad dressings, vinegers, etc) at the present. Dates on all prepared foods in walk-in. Still need to clean inside of refrigerator #3.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of refrigerator #3.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/13/2013 | Follow-up | |
100 PPM chlorine in dishwasher.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves being worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Gloves are to be discarded once soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in waitress refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" 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. -- Foods were discarded during inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of several refrigerators.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps around back door on nursery side.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/07/2013 | Routine | |
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