| 4-19-2021 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 7.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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Observed chicken strips were measured at 85F inside the hot holding unit during the inspection. Keep all potentially hazardous food items at 41F and under or 135F and over. Chicken strips were discarded during the inspection.
Observed the temperature of the meat items in the sandwich prep fridge unit was measured between 41F -47F during the inspection. The unit thermometer stated it was at 49F. Have the unit evaluated and repaired so it is at 41F and under. Work order was placed during the inspection. Condenser unit was replaced the same day.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-19-2021 |
Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required.
| 7.00 |
The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately.
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(CDI) Observed employees not washing their hands in between changing gloves, and when handling money and switching to handling food items. Hands must be washed when switching from handling money to food or when a new set of gloves are going to be worn. Instructed facility to do so during the inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-19-2021 |
All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5)
| 1.00 |
Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.
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(CDI) Observed CO2 tanks near soda syrup boxes that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-19-2021 |
Each vending machine shall have posted in a prominent place, a sign indicating the owner's name, address, and telephone number. A record of cleaning and sanitizing shall be maintained by the operator in each machine and shall be current for at least 30 days. (114145)
| 1.00 |
Provide appropriate signs and cleaning logs at each vending machine. Appropriate overhead protection shall be provided for all vending machines located outdoors, and self-closing doors shall be present on all dispensing compartments unless the machine is located in an enclosure to protect it from potential environmental contaminants.
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Observed the facility using/reusing wrapping paper to line the microwave. Remove and discontinue practice. Single-use articles shall not be reused.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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