- Critical: Reheating for Hot Holding*
Observation: (Meatballs) was not reheated to a sufficient temperature (135 F) and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 135°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Food - Food Labels
Observation: (Sliced/ diced meats not labeled or dated for life cycle). Items all stored in cambros.
Correction: (Label and date PHF, beware of 7 days usage for proper food safety).
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the (Dish machine and dish area) was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of (the dish machine and holding areas for clean and sanitized plateware and utensils).
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03/16/2016 | Routine | |
Quat sanitizer concentration in wiping cloth bucket measured at 300 ppm.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 F while the actual temperature was 145 F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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10/30/2015 | Routine | |
Observed proper hand washing, glove use, and hair restraints.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site) (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160°F while the actual temperature was 115-125°F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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03/27/2015 | Routine | |
Quat sanitizer in wiping cloth bucket measured at 400 ppm.
Observed proper glove use, hair restraints, and hand washing.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 120.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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10/02/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and cheese subs in the refrigerated dipslay case were at improper temperatures
Correction: 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.
- Physical Facilities in Good Repair
Observation: Several floor tiles around the cooking equipment are missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/23/2014 | Routine | |
Observed proper hand washing, glove use and dish washing procedures.
Quat sanitizer concentration in wiping cloth bucket measured at 150 ppm.
No violation noted during this evaluation. | 10/25/2013 | Risk Factor | |
dish machine temps: wash, 172
- Critical: Employee Health* (corrected on site)
Observation: The person-in-charge was unable to tell me the 5 reportable foodborne illnesses.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by Salmonella Typhi, Shigella, Escherichia coli O157:H7 (E.Coli), Hepatitis A virus or Norovirus.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken parmesan, spaghetti and pork barbeque sandwiches in the hot holding units were at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/28/2013 | Risk Factor | |
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