The typed copy of this report will be emailed and mailed.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: A few food contact equipment items were not clean to sight and touch on the drying rack.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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03/31/2016 | Routine | |
*Store salad bar foods in the display refrigerators covered from contamination by consumers.
No violation noted during this evaluation. | 10/09/2015 | Risk Factor | |
*Store the display refrigerator metal tops off the floor.
- Refuse/Toilet Room Receptacle, Covered (repeated violation)
Observation: There is no covered receptacle in the toilet room used by females.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
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04/10/2015 | Routine | |
Time as a public health control is used for the buffet items. All foods are discarded.
No violation noted during this evaluation. | 10/20/2014 | Risk Factor | |
The mop sink wall and backflow prevention device were repaired.
All single service articles are wrapped and/or sealed in the storage room
- Critical: Food Display/Preventing Contamination by Consumers (corrected on site) (repeated violation)
Observation: Salad in the open display refrigerators are not protected from contamination. The salads were discarded at the end of the lunch.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Refuse/Toilet Room Receptacle, Covered
Observation: There is no covered receptacle in the toilet room used by females.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
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04/30/2014 | Routine | |
Prep sandwiches and store them in the walk in until service time. The sandwiches should be 41
ºF
or below before you put them in the display refrigerator.
Time will be used for the salad bar
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures
Correction: 1. Turkey wrap(46ºF) in the Display case ref I. 2. Turkey sandwich(50ºF) in the Display case refrigerator III. 3.Shredded cheese(46ºF) and potato salad(45ºF) in the salad bar. (The screens were pulled down on the display refrigerators. Time as a public Health Control will be used for the salad bar.)
- Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site) (repeated violation)
Observation: Chlorine sanitizer in the sanitizer buckets was observed at 200 PPM applied to food-contact surfaces does not meet requirements. ( The pre-mix chlorine was observed at 50 PPM).
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
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10/17/2013 | Risk Factor | |
Replace the missing men's locker room sign.
One ice cream freezer, the ice machine, and slicer are currently not in use.
Do not leave the shredded cheese out too long during preparation.
Replace damaged refrigerator thermometers.
- Food Display/Preventing Contamination by Consumers (repeated violation)
Observation: Food on display is not protected from contamination (some cookies, croutons/salad toppings on counter
Correction: salad/cut lettuce & cut tomatoes in the display case refrigerators.)
- Handwashing Sink, Installation
Observation: Water from the handwashing sink in the women's locker room was measured at a temperature less than 100°F.
Correction: Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located in the men's locker room is not maintained so that it is accessible at all times for employee use [no water comes out of the faucet.]
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.
- Plumbing System/Maintained in Good Repair
Observation: The mop sink back flow prevention device is not maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the storage room are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees [sign found laying on the shelf by the front counter handsink farthest from the office.]
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Physical Facilities/Repairing
Observation: The walls at the mop sink are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises [few mouse droppings were observed on the floor by the ice machine
Correction: remove/clean mop, threshold, ceiling tiles by the ice machine.]
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04/09/2013 | Routine | |
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