| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/05/30 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
Dispensing ( ice scoops) utensils improperly stored between uses. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
|
| 2018/05/30 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
Observed accumulations of dust, dirt, food residue or other debris on the following non-food-contact surface: Chest freezers (2) located at the front counter. |
Maintain non-food-contact surfaces of equipment clean. |
|
| 2018/05/30 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Tuna Salad, potato salad, and pork roll ( all at 56F) cold holding at improper temperatures. |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
|
| 2018/05/30 |
Risk Category 3 |
Routine |
Certified Food Protection Manager |
This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. |
By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge an |
|
| 2017/08/21 |
Risk Category 3 |
Follow-up |
|
|
|
|
| 2017/08/18 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the 2 chest refrigerators and upright refrigeerator in the back. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2017/08/18 |
Risk Category 3 |
Routine |
Sanitizing Solutions, Testing Devices |
There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. |
Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. |
|
| 2017/08/18 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils used for BBQ improperly stored between use. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
Corrected |
| 2017/08/18 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) luncheon meats in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/03/16 |
Risk Category 3 |
Routine |
Clean-up of Vomiting or Diarheal Events |
This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. |
Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment. |
Corrected |
| 2017/03/16 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Temperature controlled foods cold holding at improper temperatures. |
Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2017/03/16 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. |
Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be held for more than 24 hours in the food establishment to indicate the day or date by which the food shal |
Corrected |
| 2017/03/16 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
|
| 2017/03/16 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There were no temperature measuring devices located in the reach-in and reach-down refrigerators. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2017/03/16 |
Risk Category 3 |
Routine |
Lighting, Intensity |
Less than 20 foot candles of light was noted in the restroom. |
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms |
|
| 2017/03/16 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
The following equipment food-contact surfaces were observed soiled to sight and touch: splash zone of milk shake mixers. |
Clean and sanitize these surfaces for food contact. |
Corrected |