15: 3-302.11 (A) (1-2) Cartons of liquid eggs were observed over ready-to-eat foods in the 2 door reach in cooler in the back storage area.
->Keep raw animal foods separate and below produce, prepared foods and other ready-to-eat foods to prevent cross contamination.
16: 4-602.11 (C) Staff stated that the cutting board attached to the sandwhich make table is sanitized at the end of the night. Cutting board is a food contact surface and needs to go through the wash, rinse and sanitize process at least every 4 hours.
->In use equipment and utensils such as cutting boards, slicers, knives, and tongs, held at room temperature, must be washed in a detergent solution, rinsed and then sanitized (50-200 ppm chlorine/150-400 ppm quaternary ammonia) at least once every 4 hours to prevent accumulation of food residue and the growth of microorganisms. Set up a schedule to ensure equipment and utensils are pulled to clean and sanitize every 4 hours.
22: 3-501.16 (A) (2) Quiche (53F) measured improperly cold holding in the upper section of the glass display cooler. Staff stated quiche had been placed in the cooler greater than 4 hours prior. Half and half measured improperly cold holding at 43F in the lower section of the cooler. Upper section of the cooler measured 52F. Lower section of cooler measured below 41F.
-> Adjust/repair refrigeration equipment to maintain foods at less than 41 F.
->Do not use refrigeration unit to store potentially hazardous foods until it has been adjusted/repaired to hold less than 41 F.
*Quiche was discarded as requested. See voluntary condemnation agreement. All TCS items were relocated from the cooler as requested.
Cut lettuce (49F) in a plastic container measured improperly cold holding in the top of the sandwich make table. Cut lettuce container was placed on top of the wells in the table. Staff stated lettuce was placed in the cooler less than 3 hours prior. Cut tomatoes (45F) measured improperly cold holding in the top portion of the make table. Cut tomatoes were prepared 3 hours prior.
*Cut lettuce was relocated to the 2 door upright reach in cooler to cool as requested.
Cooked chicken breasts (47F) measured improperly cold holding in the 2 door reach in cooler. Staff stated items had been placed in the cooler last night.
*Chicken breasts were discarded as requested. See Voluntary Condemnation Agreement.
->Cold hold foods below 41 F to prevent the growth of microorganisms.
23: 3-501.17 Hard boiled eggs dated 8/29 were observed in the glass display cooler past their 7 day limit.
->Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time.
->Ready-to-eat foods that are held refrigerated for more than 24 hours must be clearly marked with the date the product packaging is opened or the date the product is made. These foods must be consumed, sold, served or discarded within 7 days to control exposure to Listeria monocytogenes bacteria.
*Eggs discarded as requested. See Voluntary Condemnation Agreement.
24: 3-501.19 (A), (B)(2), (C)(2) and (3) Establishment stated they are using time as a public health control for caprese croissants. Croissant was not marked with the time it was removed from temperature control or discard time and written procedures were not available.
->To use time rather than temperature to control the growth of microorganisms, written procedures must be developed and utilized. The plan must indicate how the food will be marked when it is to be removed from temperature control, how long the food is to be held out of temperature, and must specify the food will be discarded once time has expired. Develop required written procedures for review.
->Foods must be marked with the time they are removed from temperature control or the time the product is to be discarded. Foods must be served or discarded within 4 hours.
*Croissant discarded as requested. See Voluntary Condemnation Agreement.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
IN
10 Adequate handwashing sinks properly supplied and accessible
Compliant
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
OUT
15 Food separated and protected
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
N/O
18 Proper cooking time and temperature
Compliant
Observations
N/A
19 Proper reheating procedures for hot holding
Compliant
Observations
N/O
20 Proper cooling time and temperature
Compliant
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
OUT
22 Proper cold holding temperatures
Observations
OUT
23 Proper date marking and disposition
Observations
OUT
24 Time as a Public Health Control; procedures and records
Observations
N/A
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
N/A
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
IN
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
N/A
34 Plant food properly cooked for hot holding
Compliant
Observations
N/A
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
IN
37 Food properly labeled; original container
Compliant
Observations
IN
38 Insects, rodents and animals not present
Compliant
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
IN
43 In-use utensils; properly stored
Compliant
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure
