| No violation noted during this evaluation. | 06/16/2015 | Routine | |
Violation 13-470 will be added: A candy wrapper was observed in pot roast pan. Employees without certification in food management must obtain food handler cards w/n 90 days.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash their hands and change gloves after handling soiled dishes prior to handling clean dishes.
Correction: Instruct food employees to clean their hands and change their gloves prior to handling clean equipment and utensils to prevent cross contamination.
- Critical: Cooling* (corrected on site)
Observation: Meatballs noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter and milk were 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the 11/1/14 expiration date on the date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 2 days ago.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator at serving line was not holding food at appropriate temperatures.
Correction: Adjust or repair refrigerator.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Utensils were observed soiled to sight and touch..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
|
11/03/2014 | Routine | |
Discussed corrective actions to violations and employee health. Permit issued.
- Lighting, Intensity
Observation: Lighting insufficient in food prep area (23-36 foot-candles)
Correction: Provide at least 50 foot-candles of lighting.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in storeroom need cleaning.
Correction: Clean floors.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Insects (nats) were present in food prep area.
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.
|
03/31/2014 | Routine | |
Discussed the following with the operator: employee health, hand washing, food temperatures and corrective actions for violations. Permit issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: No handwashing between gloves changes and between handling dirty dishes and clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and in between glove changes.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup was hot holding at improper temperatures (50* F).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Kitchenware and Tableware
Observation: Dishes were found handled, displayed or dispensed with the food contact surface facing upward.
Correction: Store dishes with food contact surface facing downward to prevent contamination prior to use.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor needs cleaning in storage area under shelving.
The ceiling was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- 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.
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03/26/2013 | Routine | |
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