| No violation noted during this evaluation. | 01/13/2016 | Re-inspection | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Employee observed touching another employee and then handling ready to eat food without changing gloves or washing hands in between. Employee observed placing hands in pockets and then touching ready to eat food on the buffet line. Employee did not change gloves or wash hands in between. This occurred three times during the inspection. Employees observed grabbing food from the buffet with bare hands for personal consumption.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Correct By: 13-Jan-2016
- Critical: PHF/TCS, HOT HOLDING
Observation: Maui pizza was hot held on the buffet at 116°F. Discussed servicing heating elements or using time as a public health control (contact sanitarian for details).
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 13-Jan-2016
- Critical: PHF/TCS, COLD HOLDING
Observation: The following temperatures were taken on the salad bar part of the buffet: broccoli slaw-48F, potato salad-50F. All potentially hazardous food was replaced on the salad bar during the inspection. Discussed adding water to the ice bath. Repair mechanical refrigeration.
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The following temperature was taken in the left Traulsen dessert cooler (49F ambient): vanilla soft serve ice cream-55F. All potentially hazardous food from the Traulsen dessert cooler was voluntarily discarded during the inspection. Cookie dough that was recently made was moved to another cooler. Service cooler. Use another cooler that can maintain potentially hazardous food at or below 41F until dessert cooler can maintain potentially hazardous food at or below 41F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 13-Jan-2016
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Ham and sausage in the pizza prep cooler were marked with discard times greater than 7 days. Ham and sausage were re-labeled during the inspection.
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: 13-Jan-2016
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Pizza sheet pans used with potentially hazardous food (temperature controlled for safety) are not being cleaned after 4-hours.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours. Correct By: 13-Jan-2016
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Food debris noted in handwashing sink during the inspection. Handwashing sink drain was obstructed. Handwashing sinks may not be used for purposes other than handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
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01/06/2016 | Routine | |
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for penne pasta in the hot station under counter cooler and potatoes in the walk-in cooler. Both penne pasta (86°F after 1.5 hours) and potatoes (119°F and 163°F after 1 hour) were observed cooling in deep cambros with a large amount of food. Suggested that food be cooled on shallow pans. Operator placed both items on shallow pans and placed in the walk-in freezer for the remainder of the cooling period.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- GARBAGE/REFUSE - STORAGE REFUSE, RECYCABLES, AND RETURNABLES
Observation: Waste (cans, recyclables) located in garbage area are not stored in a receptacle.
Correction: Provide receptacles or waste handling units for storing recyclables and returnables so they are inaccessible to insects and rodents.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sinks. Designate handsinks by providing signage.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CONTROLLING PESTS - HARBORAGE CONDITIONS
Observation: Ants observed on the floor of the dishroom.
Correction: Eliminate ants. Remove all unnecessary items from this area to minimize harborage for pests.
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02/26/2015 | Routine | |
| No violation noted during this evaluation. | 03/24/2014 | Re-inspection | |
- Critical: COOLING
Observation: Observed chili in prepared food walk in cooler measured at 70F and taco meat in prepared walk in cooler measured at 48F. Both batches of food were cooked the day before. All food was voluntarily discarded by establishment.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, COLD HOLDING
Observation: Two door cooler- right ambient air temperature of 53F---Sour cream (53F), Cottage cheese (54), spinach (54F) and the romain mix (49F). Pasta prep cooler ambient air temperature of 49F---Cut tomatoes (47F) and Cooked pasta (49F). Buffet line-- Cheese- potato bar (53F) and cut tomatoes potatoe bar (46F), Pizza prep cooler---Chicken (54F) and Cheese (45F). All food above 41F was removed and voluntarily discarded by establishment.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- FOOD CONTACT SURFACES - SOILED
Observation: The following surfaces shall be clean more often: all sides of soft serve cooler/machine, pizzz prep cooler compressor and the two door right and left cooler compressors, can opener holster and can opener blade.
Correction: Maintain food contact surfaces in a clean condition.
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03/14/2014 | Routine | |
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