HACCP: Proper concentrations of Cl- (Bleach) sanitizing solution. Cl- Sanitizing: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods in True display cooler such as pulled pork, deli meats & deli cheese not date marked. Label all potentially hazardous foods with date of preparation or date of discard.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected by education and identifying preperation/open date for labeling.
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9/9/2013 | Routine | 95 |
HACCP: Proper heating procedure of potentially hazardous foods Cl- 200 ppm Sanitizer
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods in True display cooler such as pulled pork, deli meats & deli cheese not date marked. Label all potentially hazardous foods with date of preparation or date of discard.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected by education and labeling.
- Food contact surfaces designed, constructed, maintained, installed, located.
Top interior of Emerson microwave has surface chipping. Fix or replace. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Bottom of Pepsi soda machine/nozzle has mineral deposit/soil build up. Clean asn often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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4/16/2013 | Routine | 91 |
HACCP: bare hand contact
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods not date marked.
Several foods marked with a date that exceeds 7 days: tuna salad 06/26/12, egg salad 07/03/12, chicken salad 07/09/12.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected by discarding.
- Critical: Hot food at proper temperatures
Pulled pork @ 64 degrees in crockpot.
Italian beef @ 94 degrees in crockpot.
Hot foods must be at 135 degrees or above.
Corrected by reheating,
- Critical: Foods properly cooked and/or reheated
Pulled pork and italian beef reheated in crockpots.
Reheat foods in the microwave to 165 degrees then put in crockpot.
Corrected by reheating in microwave.
- Non-food contact surfaces clean
Interior of drawers soiled.
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7/17/2012 | Routine | 94 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Corrected. Cooler now maintaining 41 degrees or less.
- Critical: Water source safe, hot, and cooled under pressure
Corrected. Hot water now available.
- Critical: Hand washing sinks installed, located, accessible
Corrected. Handsink now accessible.
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2/17/2012 | 1st Recheck | |
HACCP: Cooling of foods
- Original container, properly labeled, consumer advisory
Cooling foods not marked with date and time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooled foods not labeled with date or time.
Foods in prep cooler above 41 degrees: sour cream 48, cheese 56, cream cheese 50, salad dressings
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by discarding.
- Critical: Hot food at proper temperatures
Pulled pork in crock pot 99 degrees.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Corrected.
- Food protection during storage, prepartion, display, service, transportation
Pulled pork and soup in crockpots with no lids.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Hands washed, good hygienic practices (observed).
Employee washed hands in three compartment sink.
Food service employees shall clean their hands only in either a hand-washing sink or an approved automatic hand-washing facility.
Corrected by education.
- Single service articles not re-used
Single use containers are being washed and reused.
Single use gloves are being washed and reused.
Re-use of single-service articles is prohibited.
- Critical: Water source safe, hot, and cooled under pressure
No hot water available.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
Management company is aware of the problem and hot water should be available by tomorrow.
- Critical: Hand washing sinks installed, located, accessible
A. Handsink blocked with bag of chicken.
B. Handsink blocked in front with toaster.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap at handsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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2/14/2012 | Routine | 74 |
Facility changed to high risk on 10/18/11. Therefore, only 2 inspections were completed for 2011.
No violation noted during this evaluation. | 11/14/2011 | Routine | |
HACCP: Providing accessible handsinks. cl- used as sanitizer
- Original container, properly labeled, consumer advisory
Cooling foods not labeled with date or time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooked and/or reheated
'Foods are reheated in crockpot. Pulled pork @ 81 degrees, italian beef @ 110 degrees.
Steam tables, bain-maries, warmers, and similar hot food holding facilities shall not be used to rapidly reheat potentially hazardous foods.
Corrected by rapidly reheating.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap available at handsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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10/18/2011 | Routine | 92 |
HACCP: Reheating foods cl- used as sanitizer @ 200ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
No date marks on meat, cheeses, soup, etc.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Foods handled with minimal manual contact
Bare hand contact with bread, etc, for sandwiches.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Single service articles not re-used
Deli tissue, paper towels, etc. being reused.
- Critical: Water source safe, hot, and cooled under pressure
Cold water faucet not working on hand sink.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
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5/27/2011 | Routine | 86 |
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