Inspection for permit renewal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures:
-Cheese, shredded cheese (deli-top)
-Butter (serving line)
-Blue cheese, tomato halves (salad line)
-Yogurt, hummus (self serve)
-Half & half (counter)
Correction: Adjust thermostats in deli-top, serving line, salad line, and self-serve refrigerators. Keep deli-top lids closed as much as possible. Maintain all TCS food at 41°F or below to inhibit the growth of harmful bacteria. Half & half was placed on time as a public health control plan. Discard butter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes in the sink were not adequately sanitized due to low sanitizer concentration.
Correction: Repair sanitizer dispenser so that quaternary ammonium concentration is between 150-400ppm, as per manufacturer's instructions.
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03/04/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chicken and turkey (display case), blue cheese and chicken (low boy #1), and parfait (self serve) 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.
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11/02/2015 | Risk Factor | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Utensils were stored in standing water at a temperature of 110°F.
Correction: Store in-use utensils or dispensing utensils in a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad, mayonnaise, deli turkey, deli ham, parfait, and yogurt were observed cold holding at improper temperatures in prep table and self service cooler.
Correction: Close lid on prep table when not in use to adequately maintain food temperatures of 41°F or below. Relocate TCS food from self service cooler to a refrigeration unit that is capable of maintaining food storage at 41°F or below, or place items in a container filled with ice.
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03/09/2015 | Routine | |
| No violation noted during this evaluation. | 10/20/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: Observed accumulation of grime on the fan cover in the walk-in refrigerator that is located in the catering section.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/20/2014 | Routine | |
| No violation noted during this evaluation. | 07/17/2013 | Risk Factor | |
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/13/2013 | Routine | |
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