- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. The cold line display will not adequately cool sliced ambient air tomatoes to 41 degrees or below within four hours
Correction: Cool foods by the following methods: 1 Using rapid chill cooling equipment 2. Stirring the food in a container placed in an ice water bath 3. Any other method that can effectively accomplish cooling.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food. Pam lubricant spray stored in cabinet co-located with cleaners and rubbing alcohol.
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/29/2016 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
Note: The front service undercounte cooler was currently used to stored bread products during today's inspection. Repair/servicing of the refrigeration unit was discussed with the person-in-charge at this time.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. An open cup with tea was observed on the rear prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cooling Methods
Observation: The methods used for cooling were not adequate (Cut tomatoes ( prepped approx 9 am) on the front service cold display and currently in use measured 42F-48F) .
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs in sauce, at the front service steamtable measured 102F-109F
Correction: the meatballs were hot holding at improper temperatures. The operator rapidly reheated the product.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/21/2015 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection. An Employee Health policy (FDA Form 1B) symptoms and diagnosis were discussed and completion of the form(s) were also discussed at this time. Food Manager ServSafe information was issued at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned chicken strips (held < 4 hours) on the top cold rail of the display maketable unit measured 51 degrees F
Correction: the portioned chicken strips were cold holding at improper temperatures. The operator removed the product to the walk-in cooler to rapidly cool
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the front undercounter reach-in cooler was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk-in cooler was not shielded, coated, or otherwise shatter-resistant. In addition the light was observed out/ not functional during today's inspection.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels were provided at the unisex restroom hand washing lavatory. The hand dryer was observed not operable at this time.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/29/2014 | Routine | |
Note: The operator provided a metal probe thermometer, chlorine test strips during today's inspection. I issued and discussed with the person-in-charge FDA Form 1B, Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Burger patties and veggie burger patties in the front service undercounter refrigeration unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Light Bulbs Protective Shielding
Observation: Light bulb in rear walk-in cooler was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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06/17/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front service undercounter refrigeration unit was observed is in poor repair (duct tape was observed utilized to repair the torn segment of the left door gasket).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (unused large slicer was observed with food debris, stored on the bottom shelf of the rear prep table).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working spray bottle of oven cleaner was not labeled at the warewashing sink.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/06/2013 | Routine | |
Owner cleaned the intake filters on the MUT cooler unit and it is holding better temperatures. Smaller portions are being kept in the top wells, and lids kept on the meats. Sliced tomatoes were uncovered and stacked up on their sides and this was the only product temperature above 41 F.
No violation noted during this evaluation. | 05/03/2013 | Follow-up | |
Adequate thermometer, 3-vat setup, chlorine sanitizer, and test kit. Reviewed employee health. Signed copies of form kept on file.
The air temperature of the MUT cooler needs to be lowered to provide safer cold holding temperatures. Some products were overstocked, and some uncovered. As warm weather approaches portions must be kept LOW and lids kept ON product during slow periods to help with temperature control.
Inspector will return tomorrow, 5/2/13 to ensure the temperature of the MUT cooler has been lowered.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Deli meats on the sandwich line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/01/2013 | Routine | |
All critical violation must be corrected within 10 days
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes on the front display unit was observed cold holding at improper temperatures.
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 ready-to-eat (RTE) commercially processed vegetable burger,salami, pepperoni in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 front service AutoFry has accumulations of grime, grease and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter. Clean the front service cabinet and the rear storage room.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of spray bottle was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. HOT SHOT Wasp and Hornet spray can was observed stored above single service items on the rear storage shelf and inside the front service area handsink bottom cabinet.
Correction: Remove unnecessary poisonous or toxic materials.
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02/19/2013 | Routine | |
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