| No violation noted during this evaluation. | 03/28/2016 | Follow-up | |
- Critical: Hands - When to Wash*
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Handwashing Lavatory*
Observation: A handsink in the kitchen has been removed to make room for additional equipment.
Correction: Having adequate handwashing facilities is vital to insuring food safety. The hand sink must be re-install immediately.
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03/25/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Temperature control for safety foods Cold holding at improper temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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10/07/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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04/14/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (Chicken) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (Strawberries.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Stew in a pot on the stove hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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07/17/2014 | Routine | |
No violations noted during this inspection.
No violation noted during this evaluation. | 10/08/2013 | Risk Factor | |
This inspection was conducted to evaluate whether or not the risk control plan that was put in place to insure proper cooling of cooked food has been successful. Based on todays observations and a review of the cooling log it appears that the efforts put forth by management and the staff have been successful.
No violation noted during this evaluation. | 08/08/2013 | Follow-up | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: The temperature of a large container of Guinness Stew prepared the previous day was over 41 degrees.
Correction: *The product was voluntarily discarded.* Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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04/23/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge was not able to recall or produce information about the 5 foodborne illnesses identified in the regulations and failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about the 5 foodborne illnesses listed, the symptoms associated with them and foodborne disease prevention,
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored (in water this is less than 135 degrees) between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (repeated violation)
Observation: The temperatures of a large quantity of stew and a large quantity of shepherd's pie were measured at greater than 41 degrees after cooling for more than 6 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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02/28/2013 | Routine | |
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