Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raw meat being prepped on table with ready-to-eat foods. Removed all foods to coolers and stored according to the Code.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Potentially hazardous foods prepared in the establishment indicated to be discarded in a timeframe greater than 7 days. Person in charge applied correct date marks.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Jun 29, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Hot box not maintaining foods at 135F or above.
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Employee unwrapping and intending to work with ready-to-eat bread with bare hands, no gloves or utensils. Instructed employee to don gloves.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Potentially hazardous foods on counters throughout food service area without active temperature control. All items removed to functioning coolers/freezers.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Chlorine sanitizer in spray bottle flashing out test strip. Remade to appropriate concentration as determined by the use of test strips.
2-301.12
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee washing hands in three-compartment sink without using soap or paper towels. Instructed employee to wash hands according to the Code.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Apr 03, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Potentially hazardous foods on counters, in hot box not at 135F or above. Discarded or reheated.
Ambient of hot box not at 135F or above.
4-301.11
Cooling, heating, & holding equipment not sufficient in number and/or capacity
Comply by : Jun 29, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Establishment does not have sufficient equipment to hot and cold hold during peak food service operations.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Beef mixture cooling in tall, lidded, deep plastic container at 58F. Prepared >6 hours ago. Discarded.