- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Shredded salad (has signs of spoilage) with no date mark stored in reach-in refrigerator with shelf past due 11/17/15. Manager discarded and corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1) Shredded cabbage prepared on-site or from opened commercial container held for more than 24 hours with no date marked in reach in cooler. 2) Frozen food items found in cooler with date of preparation not date or day of removing from frozen state marked on the product. This is repeat violation.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked chilly temped between 144-146.7*F in 4" deep pans located in the reach-in cooler, prepared today and stored in refrigerator hot, not cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours. Manager removed from refrigerator. Corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In walk in cooler raw shell eggs stored on higher shelf over all ready to eat food. Manager removed and corrected- eggs relocated to a lower shelf.
- Foods are cooled using appropriate methods
Observation: Not using proper cooling methods. 1) Covered cooked chilly (temped 144-146.7*F) in 4" deep pans stored hot in the reach-in cooler. 2) Cooked roast beef and chopped beef stored unfrozen in freezer 44*F. Manager removed from refrigerator placed on ice, stirred to cooled and verbalized with employee understanding. Corrected on site.
- Using a handwashing sink- operation and maintenance
Observation: A tray dish stored on handsink next to the door entrance. Removed and corrected on site.
- Food storage containers identified with common name of food
Observed: 1) All bulk containers containing sugar, white flour were not alb with common name for identification, 2) Sprayer bottle (oil not) labeled above the grill and next to another oil.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The vent fan cover above hndsink (mechanical door) in the kitchen has build up with dust.
- Hand drying provided
Observation: Handwashing paper dispenser was empty at handsink next to mechanical door. Manager restocked and correcting on site.
- Separation from food, equipment, utensils, linens, and single service
Observation: 1) Chemicals and poisonous toxic materials (detergent) held on dry shelves and stored in dry storage room. Manager removed on lower level shelf and corrected on site. 2) Sprayer with sanitizer stored on prep table in the kitchen (small prep next to cooler) that present a risk of contamination of food, equipment, utensils, linens, and single-service and single-use articles if not stored properly. Manager removed on lower level and corrected on site.
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12/01/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Douwe Egberts coffee dispenser has become soiled and must be cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Frozen items were found in coolers with date of preparation. If removing items from a frozen state for service, the day of removing from frozen state must be marked on the product.
- Plumbing system maintained in good repair
Observation: Employee bathroom hand sink has a leak. Must keep all plumbing in good working order to prevent buildup of bacteria.
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06/09/2015 | Regular |
| No violation noted during this evaluation. | 11/26/2014 | Regular |
- Light intensity
Observation: Burned out light bulb in dry storage. Replace. Must have adequate light intensity in dry storage to allow to easy cleaning and maintenance.
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06/18/2014 | Routine |
- Material characteristics of non-food contact surfaces
May not use tin foil for bottom shelving to prevent rust contamination. Must resurface or use mats to provide smooth, and cleanable contact surfaces. REPEAT VIOLATION.
- Utensils and pressure measuring devices maintained
Observed two cracked rubber spatula. Replace. All utensils must be maintained into a good conditon to prevent bacteria buildup. Corrected at time of inspection
- Light bulbs, protective shielding
Light bulb cover in Maximum refrigerator is damaged. Replace a new cover or install a shatter-resistant light bulb.
- Food storage, prohibited areas
Have ice buildup inside of the Kenmore freezer. Keep freezer free of ice to prevent contamination. Defrost as needed.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The following areas have vents with dust buildup: 1) Inside of Maximum refrigerator, 2) Vent on the wall above back door of the kitchen. REPEAT VIOLATION. Must clean more frequently to prevent dust contamination.
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11/27/2013 | Routine |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- equipment food contact surfaces and utensils clean to sight and touch.
Squeeze bottles and lids (salt and pepper) not clean to sight or touch. Clean.
- Food storage containers identified with common name of food
Observed flour, sugar, salt, and cracker crumbs were not labeled. Containers holding food that can be readily and unmistakably recognized must be identified with the common name of the food. CORRECT ON SITE.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust build up on wall vent above back door of the kitchen. Must be cleaned so they are not a source of contamination by dust, dirt, and other materials.
- Other personal care items - storage
Observed hand lotion in food section. Personal care items must be stored away from foods. CORRECT ON SITE.
- Material characteristics of non-food contact surfaces
1) May not use tin foil for bottom shelving to prevent rust contamination. Either resurface or use mats that can be cleaned frequently. 2) Back door inside of the kitchen door surface has paint chipping away. Repaint.
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06/10/2013 | Routine |
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