The dish machine properly sanitizes at this time. The internal temperature reached 180* F. Permit issued.
No violation noted during this evaluation. | 10/14/2015 | Follow-up | |
Discussed employee health and corrective actions to violations. Sanitizer must be provided by re-inspection in 10 days. Refrain from using dish machine until re-inspected. Use paper products or manually wash rinse and sanitized the dishes.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk was not discarded by the "consume by" date of 9/23/15.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by" date marked on the food container.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The dish machine does not sanitize properly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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09/25/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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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01/13/2015 | Routine | |
| No violation noted during this evaluation. | 09/29/2014 | Routine | |
| No violation noted during this evaluation. | 06/13/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) mashed potatoes, vegetable mix and cooked chicken in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) eg yolks and chocolate butter cream frosting in the refrigerator, the food should have been discarded.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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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03/06/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chicken stock, corned beef, and mashed potato in the refrigerator, the food should have been discarded @DAYS@ ago.
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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12/02/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) pork loin, prime rib and risotto in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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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08/26/2013 | Routine | |
- Critical: Food - Safe and Unadulterated*
Observation: The following food items were found growing mold: tomato paste, brown sauce, and two large containers of chicken stock.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Two bags of raw chicken and one saran wrapped piece of raw pork stored above ready to eat baked beans.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from ready to eat foods that require no further cooking processes.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready to eat foods in the refrigeration unit are not properly dated for disposition: two containers of chicken stock, cooked chicken breasts, yellow rice, brown sauce, beef strips with lime, cooked roast/corned beef, baked beans, and roasted garlic.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The following items were not labeled with a consume by date: two containers of chicken stock, cooked chicken breasts, yellow rice, brown sauce, beef strips with lime, cooked roast/corned beef, baked beans, and roasted garlic.
Correction: Discard the food at this time. Ensure all prepared RTE food is marked with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at four separate hand sinks.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink behind the bar in the dining area.
Correction: Provide hand drying devices at every hand sink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. I have previosly provided enough hand signs for every hand sink in each of the four kitchens.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of glass cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/01/2013 | Routine | |
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