Establishment shares refrigeration and freezer space with farm market.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the refrigeration is (missing, damaged).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:door gaskets and inside of refrigeration soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/07/2016 | Routine | |
| No violation noted during this evaluation. | 09/17/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the prep table is damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration, door gaskets..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the counters and storage shelves had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/19/2014 | Routine | |
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
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: Food - Potentially Hazardous Food: Cold Holding*
Observation: Chicken salad Cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the refrigeration is damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit was observed in a state of disrepair and damaged.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the storage shelves had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in restaurant 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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11/21/2013 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Frigidaire refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the prep unit, frigidaire freezer, and combo refrigerator/freezer unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The inside of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the inside of the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the cookline, the refrigerators, and triple sink are 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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02/21/2013 | Routine | |
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