Observed no violations. Good Job!
No violation noted during this evaluation. | 11/05/2015 | Routine | |
| No violation noted during this evaluation. | 01/07/2015 | Routine | |
See Inspection Notes.
No violation noted during this evaluation. | 01/14/2014 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding.
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.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. (3) if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
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01/07/2014 | Routine | |
Good Job!
No violation noted during this evaluation. | 07/18/2013 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Front counter cooler is operating above 41F at the bottom of the unit where the eggs are located.
Correction: Repair or replace the unit. (Stock unit for items needed during breakfast bar hours only. Once breakfast bar is closed, move remaining items to a cooler capable of maintaining 41F or below. This unit may not be used continually until an inspection reveals it is capable of maintaining 41F throughout the unit.)
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04/25/2013 | Follow-up | |
Calibrated both my and facility thermometers during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Front counter cooler is operating above 41F at the bottom of the unit where the eggs are located.
Correction: Repair or replace the unit. (Stock unit for items needed during breakfast bar hours only. Once breakfast bar is closed, move remaining items to a cooler capable of maintaining 41F or below. This unit may not be used continually until an inspection reveals it is capable of maintaining 41F throughout the unit.)
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04/19/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food cold holding at improper temperature in the front counter cooler and the small back cooler.
Correction: 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: Observed ice buildup in the front counter cooler and the back small cooler.
Correction: Repair or replace the unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Front counter cooler and back small cooler are operating at temperatures above 41F.
Correction: Repair or replace the unit.
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04/18/2013 | Routine | |
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