Thank you for the really quick/prompt correction of the violations. New policy to be implemented when the normal person in charge is unable to be at establishment. Extra people to be identified and trained in food safety. Allplumbing has been repaired and is not leaking with hot water available at handsink. New thermometers on-site and accurate. Keep up the steady improvements!
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handing raw foods then engaging in food preparation.
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. Due to handsink locations this will be have to be stressed and new plan/policy to be developed.
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01/14/2016 | Follow-up | |
Provided wash, rinse, and sanitize demonstration and literature. Normal Person in charge was not present but was called. Follow-up required and stressed prompt correction of the issues. Excellent cold holding.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to identify Critical Control Points (CCP) in cook temperatures, sanitization, etc. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
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. Reviewed these concepts and provided literature.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese in the crock pot hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Provided sample chlorine test kits.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was missing.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized because the dishmachine did not have any sanitizer (bucket missing) and staff unsure when one was there last.
Correction: All dishware and utensils were re-washed and placed in sanitizer dip at 3-C sink. Food-contact surfaces must be effectively sanitized before coming in contact with food and before use. Call placed to owner to acquire new sanitizer for the dishmachine.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair*
Observation: Plumbing system at the rear handsink and 3-C sink in poor repair. Also, the hot water was turned off at the sink due to the leaking valves.
Correction: Properly repair the equipment.
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01/13/2016 | Routine | |
Hot water, soap, and hand towels available at hand sinks.
No violation noted during this evaluation. | 01/07/2015 | Risk Factor | |
Hot water, soap, and hand towels available at hand sinks.
No violation noted during this evaluation. | 04/09/2014 | Risk Factor | |
Hot water, soap, and hand towels available at hand sinks.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of between 50 and 100 parts per million.
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09/06/2013 | Risk Factor | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of between 50 and 100 parts per million.
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02/27/2013 | Risk Factor | |
Hot water, soap, and towels available at hand sinks. Dish machine functioning correctly. All refrigeration running below 41 F.
No violation noted during this evaluation. | 01/08/2013 | Routine | |
Need the following to issue permit: Hot water, soap, and hand towels at hand sinks. Sanitizer and test kit for three compartment sink. All refrigeration running at 41 F or below. Thermometers in refrigeration units. Gloves or other means of handling ready to eat foods without bare hand contact. Metal stem thermometer for checking food temperatures.
No violation noted during this evaluation. | 12/11/2012 | Routine | |
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