- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chopped steak cold holding at improper temperatures. Observed temp at 48 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
Chopped steak had been on prep line for at least 4 hours. PIC made decision to throw it out and replace with a fresh tray at 41 degrees F.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Many flies were observed in the facility at the time of the inspection.
Recommend adding another pest control device to reduce the number of flies inside the facility.
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12/17/2015 | Routine | |
Much improvement over previous inspection. Keep up the good work.
No violation noted during this evaluation. | 06/24/2015 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic containers used to hold food in prep area were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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12/18/2014 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device for white reach-in freezer unit.
Correction: Obtain a food temperature measuring device so employees can properly monitor the temperature of food items in the freezer unit.
- Equipment and Utensils, Air-Drying Required
Observation: Containers used to hold food in prep area were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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06/18/2014 | Routine | |
| No violation noted during this evaluation. | 12/10/2013 | Routine | |
The chicken and sliced cheese noted above at 58.9 deg. F were over stacked in cold holding. They had not been out for over 4 hours, as per the manager.
- Utensils - In-Use - Between-Use Storage
Observation: 1960 - 1, Baking trays at the sink wet stacked.
Correction: hold on rack not stacked until dry.
- Pests - Controlling Pests*
Observation: Many flys in the facility.
Correction: install fly fans at the doors that lead to the outside.
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07/01/2013 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required in that 2- door True Refrigeration unit internal condensation drain line observed leaking on and in a container of sliced turkey at the time of inspection which was voluntarily discarded by food service employee duty.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation in that food service employee observed slicing tomatoes that were placed on a cardboard box containing sliced tomatoes ends.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced roast Beef and sliced tomatoes on cold table cold holding 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.
- Equipment - Good Repair and Proper Adjustment
Observation: True 2-Door refrigerator was observed in a state of disrepair and damaged in that internal condensation line of unit observed leaking condensation inside of unit..
Correction: Repair the True 2-Door refrigerator 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 the True 2-Door refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/16/2013 | Routine | |
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