- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) creamer and cucmber salad in the refrigerator, the food should have been discarded 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. 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.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: leaking Hobart water treatment unit, damaged floor tiles, rusty hood over ware washing machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/29/2016 | Routine | |
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring gauges for the wash and sanitizing cycles are reading lower than the actual water temperatures.
Correction: Evaluate/service temperature gauges to ensure accurate readings.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the ware washing machine are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls at warewashing machine, exhaust hood over it, and underside of dishtables noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/04/2016 | Routine | |
Health Permit renewed. Refresh labels on bulk food containers where needed.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses. Provide solution buckets in the work stations.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the warmer and the bottom of the carts have accumulations of debris.
Correction: Clean surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/13/2015 | Routine | |
*Adjust the Victory refrigerator to consistently maintain all foods <41F even with open door periods.**Certification class schedule provided (one manager to recertify by Oct 1). ***Submit plans and an application for review for the new facility as soon as the design has been finalized.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/06/2015 | Routine | |
*Ensure all foods are properly cooked/reheated before placing in a warmer.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature gauge for the sanitizing rinse at the warewashing machine is not operating accurately.
Correction: Provide a functioning temperature gauge for the sanitizing cycle so employees can routinely monitor the water temperature.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some wall areas and ceiling tiles/vents noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/01/2015 | Routine | |
| No violation noted during this evaluation. | 01/06/2015 | Routine | |
Health Permit renewed.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen in walk in freezer.
Correction: Ensure frozen food is maintained frozen. *Repair service contacted at this time. Relocate food to working units as needed to ensure safety.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drain in back right corner of warewashing area noted in need of cleaning.
Correction: All floors, drains, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/06/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Leak observed at warewashing machine's booster heater.
Correction: Repair the leak to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of deposits or other soil on some kitchen carts.
Correction: Clean and sanitize these surfaces.
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07/07/2014 | Routine | |
Good job!
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food container.
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.
- Physical Facilities in Good Repair
Observation: Floor tiles and grout in warewashing area noted in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/07/2014 | Routine | |
*2014 CLASS SCHEDULE AND SAMPLE EMPLOYEE HEALTH POLICY PROVIDED AT THIS TIME.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled clear, plastic food containers.
Correction: Clearly 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sour cream, cottage cheese, and half&half in the refrigerator, the food should have been discarded 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. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: underside of shelf by hand sink, dishwasher hood.
Correction: Clean and sanitize these surfaces.
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12/31/2013 | Routine | |
Health Permit expires this month, submit application and fee . Refresh fading labels on some bulk food containers in store room. Review reheating process for hot holding with staff.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Foods in theVulcan warmer hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: Vulcan warmer was not maintaining foods >135F. The temperature gauge is reading 190F but the unit air temperature is 142F.
Correction: Service the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food, rust, or other soil on the following: underside of shelf at table by handsink, clear cartridge on back of steamer, dishwasher hood.
Correction: Clean and sanitize these surfaces.
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10/01/2013 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) carrot salad and coleslaw in the refrigerator, the food should have been discarded 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. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: carts, underside of solid metal shelves, bulk plastic containers in store room with food residue, table drawers, shelf under two compartment sink.
Correction: Clean and sanitize these surfaces.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the two compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in 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
Observation: Dusty ceiling areas and low wall areas noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/03/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fish and vegetables hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. *When reheating foods in the steamer, stir to ensure even heat transfer.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution dispenser is not functioning properly.
Correction: Repair the unit. (*Service has been contacted)Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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04/01/2013 | Routine | |
Keep walk in door closed as much as possible to maintain food temperatures below 41F .Recommend setting air temperature at 35F.
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The woven straw baskets are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Remove the woven baskets. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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01/04/2013 | Routine | |
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