| No violation noted during this evaluation. | 12/15/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: @FOOD@ hot holding at improper temperatures on the Hot Tray Line: Potato Rounds, veggie burger, and tenderloin.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Temperature control for safety may be used if a policy is written for the food items.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures on the Cold Make Tray Line. Only a few items are set-out on the cold line for ordered items to be placed on the tray.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Time control for safety could be considered if a policy is written for the food items.
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12/04/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures in the walk-in for chicken salad and deli ham.
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. Chicken Salad was disposed of.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed on the collecting pipe, on and adjacent to the recyclabe container outside the facility.
Correction: The recyclable container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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06/26/2014 | Routine | |
| No violation noted during this evaluation. | 12/05/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the prep refrigeration cooler.
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.
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06/27/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures - ham. Food items at the door are reading above 41 degrees F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Told manager to take temperatures at different times of the day of food items and also relocate the potentially hazardous food items that require refrigeration to the coldest part of the unit and place closed containers not requiring refrigeration until opened at the door.
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01/15/2013 | Follow-up | |
Discussed Employee Health.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures - salsa and shrimp "stuff".
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The food items were disposed of at time of inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit was not discarded by the ""consume by"" date - salsa and shrimp "stuff".
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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12/18/2012 | Routine | |
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