- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed box of packaged raw chicken above container of uncooked pasta in the bottom of the prep line reach-in cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Items re-aranged
- Critical: TCS foods were not being held at the proper temperature. sliced tomwere holding at 51F in the top of the prep line reach-in cooler.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Item placed in an ice bath
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11/16/2015 | Standard Inspection |
discussed exclusions and restrictions
Employees changed gloves and washed hands as necessary
ready to eat foods were handled with proper glove, utensil use
employees knowledgeable to food safety questions
- sliced tomatoes were holding at 51F in the cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth
PHF's were hot held, reheated, thawed and date marked properly. Discussed cooking and cooling
- observed box of raw chicken above container of uncooked pasta in the cooler.
raw animal foods shall be properly stored in a manner to prevent cross contamination
fso does not serve animal foods in a raw or undercooked form
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11/16/2015 | Critical Control Point Inspection |
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
all employees were wearing plastic gloves and demonstrating good food handling techniques.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Display menu board does not a consumer advisory. Shop is a kiosk.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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07/10/2015 | Critical Control Point Inspection |
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Prep coolers in kiosk are missing thermometers, replace and place them in front area.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide a Quat ammonium test kit. FAcilty has Ph papers.
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07/10/2015 | Standard Inspection |
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Observed packaged raw ground meat in the cooler with a use by date of 9/15/14.
to ensure proper food safety, employees shall use potentially hazardous foods within the 7 day time period or use pre-packaged products within expiration date. Per conversation with PIC, the ground meat was frozen for a period of time but was voluntarily discarded,
- Critical: The water source and system is not of sufficient capacity to meet the peak water demands. During inspection, there was no hot running water at the kiosk handwashing and 3-compartment sink.
To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the FSO or RFE. Provide an adequate supply of hot running water at all sinks. Per conversation with PIC, the dishes and utensils are either brought back to the storage area or water is boiled prior to using 3-compartment sink.
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02/10/2015 | Standard Inspection |
Employee is knowledgeable to exlusions and restrictions
Discussed glove use and handwashing procedures
Discussed handling ready to eat foods with proper glove, utensil use
Employee knowledgeable to food safety questions
Food products received from approved sources
- Observed packaged raw ground meat dated as 9/15/14.
Ensure all food products are used by expiration date. Per conversation with PIC, the food product was frozen but was voluntarily discarded.
PHF's were cold held, date marked. Discussed cooking, cooling, thawing and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner to prevent chemical contamination
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02/10/2015 | Critical Control Point Inspection |
- In-use utensils are improperly stored. Observed non-handled scoops used in food product containers.
discontinue using non-handled scoops for food products to prevent possible cross contamination
- Critical: TCS foods were not being held at the proper temperature. Meat sauce and cooked carrots were holding at 103F and 113F in the warming units.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Items reheated to 165F.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips (200-400ppm).
- Critical: A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. The quaternary solution in the 3-compartment sink was 100ppm.
A quaternary ammonium sanitizing solution shall: have a concentration of 200-400pm.
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09/18/2014 | 30 day Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures
Ready to eat foods were handled with proper glove. utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
- Meat sauce and cooked carrots were holding at 103F and 113F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were cold held, date marked and cooled properly. Discussed cooking, thawing and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
- Quat concentration in the 3-compartment sink was 100ppm.
Ensure quat test strips are provided to monitor concentration and the quat concentration shall be 200-400ppm.
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09/18/2014 | 30 day Inspection |
| No violation noted during this evaluation. | 08/20/2014 | Prelicensing Inspection |
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