- The FSO did not have a person in charge that had completed a Level One Certification course.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. None of the food was date marked at this time.
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.
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12/16/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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12/16/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/02/2015 | Complaint Inspection |
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
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.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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07/15/2015 | Critical Control Point Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
- Food is being improperly slacked. Found beef in original vacuum packaging on counter at about 69F. Food opened and began to be prepared.
Frozen TCS food that is slacked to a moderate temperature shall be under refrigeration that maintains the food at 41˚F or less, or held at any temperature if the food remains frozen.
- TCS foods were not properly thawed. Found shrimp thawing under water at room temperature. Food moved to sink and had cold running water turned on.
TCS food shall be thawed as required in this rule.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. None of the food was date marked at this time.
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 components are not intact, tight or properly adjusted. Replace door gaskets where damaged.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Close back doors and/or replace screen doors to seal properly.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Provide soap at all handsinks.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the handwashing sink(s). Provide paper towels at all handsinks.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Label all chemical containers to ensure misuse does not occur
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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07/15/2015 | Standard Inspection |
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