No other violations observed.
Observed excellent date marking of prepared foods in the large walk in refrigerator. Stickers on containers has the person's name that prepped the food, the time and date prepared, and the use by date.
Good hand washing and glove use observed.
Discussed the protection of consumers that have food allergies, and the importance of preventing cross contamination,
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs, classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food to 165, hot holding at 135°F or above.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs on the make table were being held at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor beneath the storage shelves in the back storage room was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/21/2016 | Routine | |
Food handling procedures, personal hygiene and hand washing frequency all very good. Discussed tuna as an allergen with entire staff and advised on proper procedure for utensils that contact tuna.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Lower shelf of brown double door cabinet.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: The florescent light tube immediately over the make table line not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects, the opening in rear room for the fan above the soft drink reservoir bank is allowing insect entry to facility. .
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. Repair the fan opening to prevent insect entry.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: The floor under the soft drink reservoir bank noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/30/2015 | Routine | |
Previous hazards corrected. Cold holding units including make table temperatures being monitored. Proper glove use noted with hand washing and glove change with change of task. Still recommend leaving make table on rather than turning it off at night, today OK, must turn machine on 45 min. before adding food items as I noticed the motor hot air discharges directly under make table. Also recommend use of small fan under make table at motor hot air discharge to remove hot air from under the make table bottom.
No violation noted during this evaluation. | 04/06/2015 | Risk Factor | |
The practice of turning off the sandwich bar at night is causing a risk of improper cold holding. The unit takes some time to get back to temperature and this generally costs more in electricity than leaving it on at night. It is recommend not to turn the unit off at night in order for the unit to be ready to hold food cold first thing in the morning. Unit was cooling down by the end of the inspection.
A person in charge must be designated at all times of operation and staff must be trained in all facets of food safety
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: A person in charge was not designated at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Employees failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Did not know the concentration or how to test the concentration.
Correction: Ensure employees are knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. Employees should be prepared to recognize conditions that may contribute to foodborne illness. Employees 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food on the sandwich bar was measured at 44°F and the air temperature was at 43°F. The unit was turned on at 7:00 AM and food was placed into it at 7:45 AM.
Correction: The unit needs to be on longer than it has been to be able to hold food at 41°F. Before food is placed into the unit the air tempeature should be below 40°F, generally 35-38 works well to keep food cold.
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10/04/2014 | Risk Factor | |
Good handwashing and barehand contact prevention observed.
Overall facility in good shape and refrigeration units are working properly.
Have the small walk-in adjusted as it is beginning to not be able to hold food at 41°F. Continue monitoring temperatures to assure the units are working.
The beef that was being portioned had warmed up a bit during preparation. Only pull out an amount of product that you can quickly work up and put back into refrigeration.
- Plumbing System Maintained in Good Repair
Observation: The faucet in the three compartment sink is in poor repair. The valve is worn and does not stop the flow of water when it is turned.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the storage shelves in dry storage and floors under the drink syrup station noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/20/2014 | Routine | |
Last inspection for the Risk Control Plan conducted. No hazards noted. Green refr. now functioning satisfactorily and can now be used for storage of cold potentially hazardous foods. Time/temperature logs for foods and cooling units maintained. Person in charge stated the time/temperature logs are now part of the standard operation procedure.
No violation noted during this evaluation. | 09/30/2013 | Routine | |
Risk Control Plan being followed. Temp. logs maintained. On 9/14/2013 while executing the Risk Control Plan, green refr. was noted to be warming, foods relocated
No violation noted during this evaluation. | 09/16/2013 | Follow-up | |
No hazards, all cold units appear to be functioning satisfactorily. Time/temperature logs for cold holding units and food temperature logs for service line make table being maintained. Risk Control Plan is being adhered to, continue with monitoring logs, thank you.
No violation noted during this evaluation. | 09/06/2013 | Follow-up | |
Developed an RCP (Risk Control Plan) for the cold holding units and the make table service units. Time/temp. logs to be maintained w/ any corrective action noted. Follow-up inspection will be conducted to assure the risk control plan is being followed.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef and barbecue chicken, foods thawed at room temperature, outer surfaces >41Deg.F.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Foods relocated to walk-n refr. for 1 hour cool down.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods on service line cold holding at improper temperatures. Foods were 47Deg.F. to 50Deg.F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods placed on time control, any foods left at end of control period to be discarded. (1:00 pm).
- Equipment - Good Repair and Proper Adjustment
Observation: The service make table, the sanitizer feeder and the detergent feeder were observed in a state of disrepair. The feeders are not working and the service line make table not cold holding properly.
Correction: Repair the detergent and sanitizer feeders and the service line make table 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 above listed equipment replace them with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
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08/30/2013 | Follow-up | |
Does not appear the two door green refr. unit is going to function properly. Two attempts at repairing the unit have failed, strongly recommend replacing the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods in green counter refr. cold holding at improper temperatures. Unit operating at 48Deg.F. Foods all 45Deg.F. to 49Deg.F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items moved to walk-in refr. once again.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The green two door counter refr. was observed in a state of disrepair is not cold holding foods at or below 41Deg.F.
Correction: Repair the green refr. 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 green refr., replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. DO NOT USE THIS REFR. UNIT UNTIL IT IS REPAIRED TO FUNCTION PROPERLY OR REPLACED.
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08/26/2013 | Follow-up | |
Three compartment sink sanitizing compartment being manually set up. sanitizing agent feeder is not working, correct this as well. Follow-up to be conducted on 8/26/2013
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS/PHF foods in the green under counter refr. cold holding at improper temperatures. Foods 46Deg.F. to 50Deg.F. Items in refr. unit <2 hours.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods relocated to walk-in.
- Equipment - Good Repair and Proper Adjustment
Observation: The green under counter ref. was observed in a state of disrepair. The unit is not holding foods at 41Deg.F. or lower . Refr. unit operating at 50DEG.F. DO NOT USE THE GREEN UNDER COUNTER REFR. FOR THE STORAGE OF TCS/PHF FOODS UNTIL IT HAS BEEN REPAIRED AND CAPABLE OF HOLDING FOODS AT OR BELOW 41Deg.F.
Correction: Repair the green under counter refr. 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 refr. unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/21/2013 | Follow-up | |
Food handling today was well done, no bare hand contact with ready to eat foods, good hand washing and proper use of gloves observed. Do not use the green under counter refr. until it is repaired and properly working for storage of potentially hazardous foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham, salami, roast beef, cold cut trio, tuna salad and buffalo chicken in the green under counter refr. cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods relocated to walk-in, items 46deg. F. to 49deg.F in unit <3 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Baking pans, utensils, etc. The three compartment sink sanitizing solution in third compartment was 0ppm. The sanitizer container hooked to the feeder unit had a hole in it thus the hose is air locked. Sink refilled and sanitizer added manually corrected.
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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08/14/2013 | Risk Factor | |
Green under counter refr. now functioning satisfactorily. all hazards corrected with exception of end caps on light fixtures in storage room, correct within 30 days, facility otherwise in very good shape.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light fixture in the stock room not shielded, coated, or otherwise shatter-resistant. The end caps are missing on the protective light tube shields rendering them ineffective.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Replace the end caps on the protective light shield in the stock room.
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02/21/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad, cold cut trio, sliced turkey, ham, pepperoni, salami in the green under counter refr. and the roast beef from the make table which had just come from the under counter refr.were all 47-55 DEGS. F. holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods had all been in the under counter refr. for 6 hours+ according to the labels
- Equipment - Good Repair and Proper Adjustment
Observation: The green double door under counter refr. was observed in a state of disrepair as it was not cold holding foods at proper temperature. The unit temperature is 56 DEG.F.
Correction: Repair the The under counter refr. 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 under counter refr., replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Light fixture in the stock room not shielded, coated, or otherwise shatter-resistant. The end caps are missing on the protective light tube shields rendering them ineffective.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Replace the end caps on the protective light shield in the stock room.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor in the stock room under the wire racks, under and around the soft drink reservoir bank and around and behind the chest freezer and the water heater cluttered and noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/22/2013 | Routine | |
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