No violation noted during this evaluation. | 01/25/2016 | Critical Control Point Inspection |
No violation noted during this evaluation. | 01/25/2016 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Creamers in refrigerated caraffes are not maintaining TCS products at or below 41F as required.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Either keep these products refrigerated --or-- use time in lieu of temperature by time stamping the carraffes, having a written policy in place and discarding the product after 4 hours (above 70F) or 6 hours (if below 70F).
- A label on a food packaged in the RFE or FSO did not contain all required information. Multi-ingredient food items in the grab and go carry out display did not include all ingredients (such as croutons, graham crust, sauces, etc.) which could contribute to allergen risks.
Foods shall be labeled as specified in this rule. Either provide complete item labels or at least a guide for cashiers so they can identify allergens for customers.
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07/06/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Observed improper storage of food items. Apples and pears are touching oranges and bananas in an open display which could contaminate these fruits and/or become contaminated by customers.
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. Because apples and pears have skin that is consumed these fruits must be washed and then stored in covered containers (or wrapped packages).
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07/06/2015 | Critical Control Point Inspection |
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