| No violation noted during this evaluation. | 10/07/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Hemp vanilla (49.5) and soymilk (44) in upper prep cooler (front) is cold held above 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan is available for review for half & half creamer in coffee area.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.
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09/23/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (repeated violation)
Observation: Employee observed handling tomatoes with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 04-Sep-2014
- Critical: REHEATING FOR HOT HOLDING (repeated violation)
Observation: Soup was improperly reheated (at 103.4 F >2hr reheating time).
Correction: Adjust procedures and methods to properly reheat food. Discussed using microwave to reheat soup to 165 F prior to placing in warmer or waiting to place soup into warmer until it is pre-heated (checking procedure to ensure soup is reheated at 165 F within 2 hours). Correct By: 04-Sep-2014
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Pasta sauce in back kitchen prep table is cold held at 43°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Correct By: 04-Sep-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Food in storage containers in coolers are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 04-Sep-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Flour bags in the basement dry storage were observed to be opened and at risk of contamination by fruit flies (from pineapple sitting on counter).
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 04-Sep-2014
- THAWING (repeated violation)
Observation: Chicken wild rice soup is being improperly thawed by being submerged in 90 F water (without running water/ >70 F)).
Correction: Adjust procedures or methods to properly thaw foods. Correct By: 04-Sep-2014
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09/05/2014 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling tomatoes with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 04-Sep-2014
- Critical: REHEATING FOR HOT HOLDING
Observation: Soup was improperly reheated (at 103.4 F >2hr reheating time).
Correction: Adjust procedures and methods to properly reheat food. Discussed using microwave to reheat soup to 165 F prior to placing in warmer or waiting to place soup into warmer until it is pre-heated (checking procedure to ensure soup is reheated at 165 F within 2 hours). Correct By: 04-Sep-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Pasta sauce in back kitchen prep table is cold held at 43°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Correct By: 04-Sep-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Food in storage containers in coolers are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 04-Sep-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Flour bags in the basement dry storage were observed to be opened and at risk of contamination by fruit flies (from pineapple sitting on counter).
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 04-Sep-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop was improperly stored on top of ice machine without protection.
Correction: Store ice scoop inside of ice machine with handle up or store in covered container to protect from contamination. Correct By: 04-Sep-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 04-Sep-2014
- THAWING
Observation: Chicken wild rice soup is being improperly thawed by being submerged in 90 F water (without running water/ >70 F)).
Correction: Adjust procedures or methods to properly thaw foods. Correct By: 04-Sep-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Display cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 04-Sep-2014
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08/28/2014 | Routine | |
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