- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage and Apple soup observed hot holding at improper temperature on the steam table.
Correction: Reheat soup to 165 Deg. F. for 15 seconds, then place on the steam table at 135 Deg. F. or above. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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03/18/2016 | Risk Factor | |
| No violation noted during this evaluation. | 11/24/2015 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Tomato Bisque Soup in the walk in refrigerator, the food should have been discarded 4 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris
Correction:
- Top shelf above soft drink dispenser in the kitchen.
- Bottom interior of low boy reach in refrigerator in the kitchen
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen was used to fill food containers.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen (hard-to-reach places under and behind equipment) has an accumulation of grime and/or debris.
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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07/24/2015 | Routine | |
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (Degreaser) observed without a label.
Correction: Label spray bottles with contents or discard.
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03/27/2015 | Risk Factor | |
| No violation noted during this evaluation. | 11/14/2014 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk flour container observed unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall to the back and side of automatic dishwasher (at dishwashing table and wall juncture), and ceiling in the kitchen ( near ceiling vent) has an accumulation of grime and/or dust.
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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07/11/2014 | Routine | |
| No violation noted during this evaluation. | 03/25/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered food (mashed vegetable) observed in the walk in refrigerator.
Correction: Ensure all food is covered to protect it from any contamination while under storage.
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11/25/2013 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) buttermilk 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution for the 3 compartment sink.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Top Shelf above the prep line.
- Top Shelf above the coffee station.
- Interior bottom surface of the reach in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor through out the kitchen, under and behind equipment and at floor /wall junctures, have an accumulation of grime and/or debris.
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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07/01/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and mayonnaise observed cold holding at improper temperature in food prep reach in refrigerator #1.
Correction: Adjust the thermostat to ensure cold food storage at 41°F or below.
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04/11/2013 | Risk Factor | |
| No violation noted during this evaluation. | 01/09/2013 | Risk Factor | |
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