| OBSERVATIONS AND CORRECTIVE ACTIONS |
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Violations cited in this report must be corrected within the time frames below.
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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. Repeat Violation. To be Corrected By: 03/22/2023
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*13
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*Produce found being stored on the floor. All food storage must be 6 inches or higher off ground surface.
Must educate all employees on proper storage of food items New Violation. To be Corrected By: 03/16/2023
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*20
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*Ice baths are being used for server sides and dressings. Ice must be to the top of the container to properly keep products cold.
Must monitor ice baths or replace with a refrigerated case Repeat Violation. To be Corrected By: 03/15/2023
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*27
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*Facility is vacuum sealing meats and various other items. There is no HACCP plan on file for reduced oxygen packaging. Must submit a HACCP plan for approval for all items to be vacuum sealed before vacuum sealing can resume. Repeat Violation. To be Corrected By: 03/16/2023
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*27
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*Facility had frozen vacuum sealed fish in the Walk In Freezer.
Fish is not permitted to be vacuum sealed by facility. Fish must be fully frozen before vacuum sealing and an approved HACCP plan must be followed if this practice is to continue Repeat Violation. To be Corrected By: 03/16/2023
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33
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Upon arrival, a bucket with water and vacuum sealed frozen chicken was found on the outside deck by the back door.
When asked to correct this procedure, the chicken in vacuum bags was placed in the prep sink.
To thaw products properly, temperature must be monitored.
The following procedures are approved to thaw properly:
1. Submerged under cool running water
2. From frozen to refrigeration to thaw
3. From frozen to direct to cooking
Must discontinue allowing products to sit out of Temperature Control to thaw.
Must educate all employees on proper thawing procedures New Violation. To be Corrected By: 03/16/2023
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38
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Food workers are not wearing hair restraints as required.
Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. New Violation. To be Corrected By: 03/16/2023
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39
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Wet wiping cloths were found throughout prep and cook areas. All wiping cloths, when not in use, must be stored in sanitizer solution. Discontinue allowing wiping cloths to sit on surface to contaminate surfaces New Violation. To be Corrected By: 03/16/2023
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41
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Facility is storing utensils in standing water. All utensils in use must be stored in a smooth, easily cleanable, non-porous location. Discontinue storing utensils in water unless the water is kept at a minimum of 135F, or has constant water flow as in an ice cream scoop well. Keep utensils in a dry clean container and wash every 4 hours. Repeat Violation. To be Corrected By: 03/16/2023
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47
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Wall behind steam table on cook line, containing au jus, must be repaired or resurfaced to be a smooth, easily cleanable and non-porous surface. This is painted wood with the paint wearing away. New Violation. To be Corrected By: 03/16/2023
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General Remarks
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A regulatory service fee will be charged for 1st compliance inspection.
Failure to submit HACCP plan for approval of all vacuum sealing will result in disposal of all vacuum sealed products.
Must show proof of registration in Serv-Safe classes.
A major improvement in training and monitoring employees for food safety practices is needed at this facility.
License will not be issued until facility can demonstrate knowledge on vacuum sealing, proof of registration in Serv-Safe classes and correcting above violations.
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