| No violation noted during this evaluation. | 01/26/2016 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Food items noted in the walk in cooler not dated.
Correction: Food items in the walk in cooler that were cook the day before must be dated.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaning chemical noted not stored properly.
Correction: Store the cleaning chemical separate from the food prep area.
|
07/30/2015 | Risk Factor | |
| No violation noted during this evaluation. | 01/23/2015 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Food items noted in the walk in cooler not covered
Correction: Cover food items in the walk in cooler to prevernt cross contamination.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat in the refrigerator, the food should have been discarded @DAYS@ ago.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Celiing in the walk cooler noted in need of cleaning.
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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10/10/2014 | Routine | |
| No violation noted during this evaluation. | 03/05/2014 | Risk Factor | |
| No violation noted during this evaluation. | 11/21/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
Correction: Ensure dry wiping cloths used with raw animal foods are kept separate from cloths used for other purposes.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat 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.
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04/03/2013 | Routine | |
Establishment inspected no violation found.
No violation noted during this evaluation. | 11/21/2011 | Routine | |
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