- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw foods in the flip top Frigidaire freezer were stored in disposable green egg roll bags, uncovered and on dirty box tops which could contaminate them.
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. Only food grade covered containers may house food to prevent food contamination.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. S-n-s chicken, pork, egg rolls, and other open ready to eat foods in the walk in need a date mark to ensure a one week rotation.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Equipment and/or utensils contain improper materials. Jugs have been cut to create scoops that are not durable and cleanable.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe
- Non-food contact surfaces of equipment are dirty. The below counter/table shelves with pressboard are dirty. The hood grates, ansul arms and hood system are dirty with grease and dust build up.
Nonfood-contact surfaces of equipment shall be kept clean.Remove the wood and thoroughly clean the shelving and the hood system to remove build up and deter pests.
- Observed a build-up of dirt and debris. The floor is greasy in hard to reach areas below equipment
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean the floor to deter pests.
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12/28/2015 | Standard Inspection |
- Ready-to-eat, time/temperature controlled for safety food that had been date marked was not properly discarded when required. Numerous bulk pre-cooked foods in the walk-in cooler do not have the required date mark to ensure a one week rotation.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
- Observed improper storage of food items. Raw pork was stored re-used single-service green egg roll filling bags, raw meat was frozen on an open box lid, fish and numerous other frozen items (flip top white Frigidaire freezer near the back) were stored uncovered.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Only store food covered in food grade bags and containers to prevent food contamination.
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12/28/2015 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Food items in freezers and coolers are stored open and uncovered under refrigeration or in open #10 cans or single service boxes (which should be discarded) which could contaminate these items.
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. Discontinue re-using these boxes and cans as they could contaminate meat and vegetables. Instead, use food grade bags and boxes.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. The floor tiles and exit tread at the exit door are missing and allow a gaping hole where pests could enter the facility.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
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04/07/2015 | Standard Inspection |
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Numerous par-cooked food items (egg rolls, sweet and sour chicken/pork, etc) were not covered and date marked to prevent their contamination.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. Date mark these items to ensure a one week rotation.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Several raw items (beef and chicken) were not segregated in the freezer, were stored in raw meat boxes (being re-used) or were stored in disposable boxes without covers. Also, open #10 cans of tomato paste and vegetables were holding foods in the flip top prep cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. All foods should be stored in covered, food grade containers to prevent their contamination. Open #10 cans should be recycled/discarded after opening to prevent food contamination and the food should be transferred to a food grade container or bag to prevent contamination.
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04/07/2015 | Critical Control Point Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. See CCP inspection for storage of food in coolers and freezers.
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. Correct By: 16-Dec-2014
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 16-Dec-2014
- Critical: Observed inadequate equipment for cooling, heating or holding food. Dirty cardboard boxes may not be used for holding of food and homeade scoops may not be used.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Provide containers and scoops to prevent food contamination. Correct By: 16-Dec-2014
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12/15/2014 | Standard Inspection |
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods appear wholesome and free from contamination
- Observed improper storage of food items. Numerous food items in coolers were stored uncovered and without date markings to ensure a one week rotation. Many raw meat products in freezers were not properly covered and were stored touching dirty cardboard boxes. Scoops used in bulk food items were plastic jugs cut apart to create scoops or to go plastic containers without a proper handle which could contamiante food.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Keep all foods (raw or cooked) in covered approved containers and discontinue re-using cardboard boxes. Do not create scoops or re-purpose plastic to go containers only use approved scoops with handles to prevent food contamination. Correct By: 16-Dec-2014
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12/15/2014 | Critical Control Point Inspection |
- Miscellaneous sources of contamination observed. See CCP inspection
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X) See CCP inspection. Correct By: 19-May-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Correct By: 19-May-2014
- Critical: Equipment food-contact surfaces or utensils are dirty. The interior of the ice machine was moldy which could contaminate ice and cause an illness.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize the interior of the ice machine to eliminate moldy build up and prevent ice contamination. Correct By: 19-May-2014
- Non-food contact surfaces of equipment are dirty. The ansul arms and ridges around the edges of the cookline hood contain greasy build up and dust which could contaminate food.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean the edges of the hood and the ansul arms to eliminate build up and prevent food contamination. Correct By: 19-May-2014
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05/05/2014 | Standard Inspection |
- Numerous ready-to-eat foods in the walk in did not have a date mark to ensure a one week turnover.
Date mark all open ready-to-eat foods in the cooler to ensure a one week rotation.
- Open cans of food contained veggies and sauces, numerous containers in the walk in were uncovered and several food items were draining on dirty egg flats.
Pour open cans of food into food grade containers to prevent their contamination. Keep all refrigerated foods covered to prevent their contamination. Discontinue re-using dirty egg flats as these contain bacteria which could contaminate food.
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05/05/2014 | Critical Control Point Inspection |
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