Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Dried ranberries are being stored in white plastic buckets with "sour cream" impregnated in the bucket (and in the lid) by the supplier of the sour cream . These white plastic buckets are intended to be for a "single-use only.
Correction: We do not allow the reuse of these white plastic buckets for storage of foods except for the food that originally came in the bucket. These buckets are intended to be for a "single use only" by the food supplier. These buckets do not stand up to the rigors of repeated dishwashing. Please switch to tupperware, or a more durable container, unless you wish to store this food in the original packaging.
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10/26/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: There was a package of raw ground beef, wrapped in plastic wrap, being stored above sliced mushrooms, and romaine lettuce, in the back walk-in refrigerator.
Correction: Raw meats must always be stored below, and well segregated from, all ready-to-eat, and precooked, foods. This violation was immediately corrected by the establishment management.
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03/17/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Jewelry - Prohibition
Observation: An employee who was preparing food had two rings on her fingers, beneath her disposable gloves.
Correction: The only ring that may be worn on the fingers is one plain wedding band (no stones). This is true even when disposable gloves are worn.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The diced hard boiled eggs were "out of temperature" in the " front" walk-in refrigerator. These hard boiled eggs were at 47 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous cold foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. We discussed proper cooling procedures, in detail with the manager on duty, and provided a handout which describes several procedures for proper cooling. One approach, which we recommend, is to chill the bucket containing the hard boiled eggs down to 41 F, immediately after dicing the hard boiled eggs-by immersion of the bucket in an ice water bath. Monitor the cooling temperatures using the digital thermometer. Then, pour the diced hard boiled eggs into the storage pans, and then immediately place the pans of hard boiled eggs in the walk-in refrigerator. Cooling down the hard boiled eggs to 41 F, or lower, before placing the hard boiled eggs in the walk-in refrigerator, would insure proper cooling.
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09/09/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Package Integrity* (corrected on site)
Observation: There were two cans of cheese sauce with dents in the bottom seam, but were being stored among the canned goods which are intended for service to customers.
Correction: Cans with dents in top, bottom, or side seams may not be used for service to customers. Canned goods need to be immediately inspected, when canned goods shipments come in, and cases are unpacked- for dents in top, bottom, or side seams. Cans with dents in seams may be stored in a special area designated for "cans with dents in seams"-until they can be returned for reimbursement. Or they may be discarded. This violation was immediately corrected by the establishment management.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: There was a cup, with no handle, being used as a substitute, with a handle, in the 2-door Delfield reach-in refrigerator. There was a salad bar crock, with no handle, being used as a substitute for a proper scoop, with a handle, in the storage container of smoked sausage pieces, in the front walk-in refrigerator.
Correction: Only utensils, or proper scoops, with a handle, may be used for this application. And the handle must always be up, out of the food product. This violation was immediately corrected by the establishment management.
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03/05/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 09/04/2013 | Routine | |
Handwashing facilities were being maintained properly. No food temperature problems were observed.
- Equipment and Utensils - Durability
Observation: There is duct tape wrapped around the base of the steel hose associated with the sprayer arm, at the three compartment (dishwashing) sink.
Correction: Duct tape may not be used for repairs, even for temporary repairs, in food establishments. Duct tape introduces rough surfaces which are not cleanable, at the bacterial level. Use only materials which are smooth, easily cleanable, and durable. The permanent repair, or replacement, of this hose does need to be correctly completed.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The mechanical dishwasher was getting no detectable sanitizer, associated with the final rinse step of the mechanical dishwasher cycle (the sanitizing step).
Correction: The available chlorine level associated with the final rinse step (the sanitizing step) needs to be 50 to 100 ppm, for each run of the mechanical dishwasher, as measured by the bleach-type test strips. Until the mechanical dishwasher has been serviced, and is again sanitizing correctly, all items must be sanitized manually, by 1 minute immersion in sanitizing solution, in the three compartment sink, following the run through the mechanical dishwasher. We require that the establishment management call us, and leave a message, once the problem with the mechanical dishwasher has been corrected. A service call was placed immediately by the establishment management.
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03/05/2013 | Routine | |
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