- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cream cheese cold holding at improper temperatures. this display case at 50 degrees F which is ok for cakes but not for PHF.
Correction: Relocate food (cream cheese) to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at front counter was measured at a temperature less than 100°F. Faucet handle not working properly.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Repair faucet.
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09/09/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. ( Knife stored between equipment which cannot be kept cleaned and sanitized.)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walk-in shelves have accumulations of grime and debris.
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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04/01/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt stored in open display cold holding unit at improper temperatures above 41 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not use this unit for PHF until capable of maintaining food at 41 F or below.
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02/04/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/08/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese cold holding at improper temperatures in the display unit. (cheese at 45 F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) dressing and chicken salad 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. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in shelves has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of peroxide and alcohol not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of peroxide and alcohol must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Flying insect spray being used not labeled for use in kitchens.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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08/06/2013 | Routine | |
- Outer Openings - Protected
Observation: Holes in floor from first floor to basement.
Correction: Establishment shall be protected from entry of rodents.
- Physical Facilities in Good Repair
Observation: Floors under counter and equipment have accumulation of debris and dirt.
Correction: Keep floors clear so they can be cleaned often enough to prevent accumulation and so pest activity can be inspected.
- Pests - Controlling Pests*
Observation: Rotent droppings seen under front counter.
Correction: Approved pest control methods to be used to control rodents.
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10/27/2011 | Routine | |
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