- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (raw ground beef) holding in a manner that may cause cross contamination of ready-to-eat food (RTE) such as cheese.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. XXX XXX The food was re-positioned, thank you.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Soup and chili in the refrigerator were 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. XXX XXX These items were discarded, thank you.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Two house-made ready-to-eat (RTE) food items (soup and chili) in the refrigeration unit were 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. It must be maintained at 41°F or below, and served or sold within 7 calendar days. XXX XXX These food items were discarded, thank you.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (chlorine).
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. XXX XXX Inspector gave a small supply of test strips (interim supply until can obtain from supply house) and instructed on their use.
- Light Bulbs Protective Shielding
Observation: Ceiling fixture over the reach-in cooler: fluorescent tubes lacked tube guards or lenses so the light bulbs were not shielded, coated, or otherwise shatter-resistant.
Correction: Install the tube guards that are present in the facility
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10/09/2015 | Routine | |
This inspection was received by Terrie Alderks.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory only, and to use the handwashing lavatory only for handwashing. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents
Correction: screen door being kept open
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04/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Black-bean burger hot holding at improper temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Some prepared ready-to-eat (RTE) @FOOD@ 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: No wiping-cloths sanitizer solution was set up during food preparation activity.
Correction: A sanitizing solution for wet wiping cloths should be available whenever food preparation and assembly are occuring.
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10/30/2014 | Routine | |
No objectionable conditions. Permit is issued on the understanding that plumbing modifications may be requested in future.
No violation noted during this evaluation. | 09/29/2014 | Pre-Opening | |
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