| 4-02-2024 |
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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1. Observed that thousand island dressing was stored inside the prep refrigerator across from the grill. When temped by inspector the sauce was measure at 49F and did not have a label indicating when it was taken out of temperature. The original bottle indicated that the bottle shall be kept refrigerated indicating it is a Potentially hazardous Food and shall be kept under time or temperature control. Bottle was moved to a location that could maintain a temperature below 41F.
This Prep refrigerator currently does not meet temperature requirements for Potentially hazardous food(This includes any produce that is no longer whole or uncut that has a PH above 4.6 or a water activity level above 0.85). Evaluate/ Repair the refrigerator or store ONLY Non PHF Food in this units prep storage area. All food in temperature control shall be stored below 41F. If time control is used ensure the individual bottle is labeled with the date & time that is 4 hours past when the food was removed from temperature control. Once food has been out of temperature for 4 hours it must be discarded. CDI
2. Inspector observed that Peppers/Peppercinis were being stored at room temperature and were not under time control. Upon further inspection the peppers original packaging indicated that they shall be kept refrigerated. The facility was unable to provide packaging for the Pepperoncinis to indicate they may be stored at room temperature and did not have any documentation or equipment to indicate it had a PH of below 4.6. If food packaging is labeled as "keep refrigerated" it shall be stored as if it is a potentially hazardous food unless the facility can provide documentation from the manufacturer indicating the food has a PH below 4.6 or a water activity level below 0.85. The facility may also provide PH strips or similar to indicate that the food is below 4.6PH. Peppers and pepperoncinis which were out of temperature by over 10 degrees were VCD'd. CDI
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 4-02-2024 |
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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1. Observed that the knife holder at the Prep sink was dirty/rusty & was not easily removable for cleaning. Increase efficacy and frequency of cleaning. If item is rusty remove and replace with a unit which can be removed from the wall for cleaning. This item holds knives used to prep food and shall be kept clean and well maintained.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 4-02-2024 |
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.
Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
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1. Observed facility had a service window that had an automatice closing feature that was switched off. Service windows are required to be self closing at all times. Keep self closing on at all times. Window was turned back on during inspection.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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