All violations shall be corrected within 30 days. Will return for follow-up. Permit Expires end of May, 2015.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hot dogs, hamburgers, BBQ, chicken, milk, pizza sauce, cheese, and yogurt cold holding at improper temperatures. All items were between 45-51°F.
Correction: Dispose of all TCS foods that were out of temperture longer than 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed hot dogs, hamburgers, chicken, and pizza sauce in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
Correction: Make 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.
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04/29/2015 | Routine | |
No violations.
No violation noted during this evaluation. | 10/24/2014 | Routine | |
All violations were corrected today. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: cheese cold holding at improper temperatures, 47°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/05/2014 | Routine | |
Good job on food safety.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hamburger and hot dogs hot holding at improper temperatures(126*F).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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01/14/2014 | Routine | |
All violations were corrected today.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed BBQ and hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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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09/14/2013 | Risk Factor | |
All violations were corrected. Permit will be issued this month.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: BBQ hot holding at improper temperatures.(69°F)
Correction: Rapidly reheat the food to 135°F and maintain at 135°F or above through the hot holding period.
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05/15/2013 | Routine | |
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