Operator has corrected all violations from previous inspection. Operator has ordered gauges for the dishamchine.
No violation noted during this evaluation. | 10/13/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the three door low boy 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. Operator agreed to discard product during the inspection and called refrigeration specialist. Operator to use he refrihgerator that is working until the three dorr is repaired.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) BBQ in the refrigerator, the food should have been discarded 12 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator agreed to discard during the inspection.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. At the bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls in the concession stand 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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10/08/2015 | Routine | |
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration equipment not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Cease the cooling and reheating of potentially hazardous foods. Only prepare and serve foods that meet the conditions of your food permit.
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12/18/2013 | Routine | |
Currently, facility is not operating under conditions of permit. May continue operating at this time. However, conditions of permit must be followed. Should you choose, you may contact the health department to discuss conditions of your permit during an informal fact finding meeting.
A follow-up inspection will be conducted by this department on or around October 16, 2013.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
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: Cooling* (corrected on site)
Observation: Prepared soup noted not being adequately cooled to prevent the growth of harmful bacteria. Product held overnight in refrigerator. At time of inspection, internal temperature measured 48 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Soup was discarded.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipement and along edges 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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10/02/2013 | Routine | |
Facility closed for the summer. Will reopen in August.
No violation noted during this evaluation. | 06/12/2013 | Other | |
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