- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Sandwich make unit, untensil storage unit..
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/15/2015 | Routine | |
Discussed corrective actions to violations w/ operator and employee health.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) marinara sauce 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) marinara sauce was not discarded by the "consume by" date of 10/29/14 & 10/27/14.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Vent hood filters need cleaning.
Correction: Clean vent hood filters.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the storage area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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11/06/2014 | Routine | |
Advised operator to discard expired bottles (2) of 20 oz Power Ade. Pictures are located in file. Remaining 20 oz bottles have an expiration date of 10/20/14 foods in refrigeration were holding at proper temperatures. Advised operator to discard food once expiration date has passed. Complaintant notified of results of inspection.
No violation noted during this evaluation. | 04/22/2014 | Complaint | |
Discussed the following with the operator: employee health, and corrective actions to violations. All employees not certified in food management must obtain food handler's cards in 90 days. Once payment is made for permit renewal, it will be re-issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before donning gloves.
Correction: Instruct food employees to clean their hands before donning gloves.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls noted in need of cleaning.
Correction: All walls must be cleaned as often as necessary to keep them clean.
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02/18/2014 | Routine | |
Discussed the following with the operator: date marking, employee health.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food temperatures in prep unit were cold holding at 41* F or below (turkey, ham, & cheese)
Correction: Adjust prep unit to lower temperature of food. Also, reduce volume of food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed tomato sauce, tuna, and ham in the refrigeration unit was 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 being held over 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Untensil bin needs cleaning.
Correction: Clean utnesil bin.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the storage area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the refrigeration.
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.
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09/10/2013 | Routine | |
Permit Issued.
No violation noted during this evaluation. | 03/27/2013 | Routine | |
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