| 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. Facility must register additional employees to ensure at least one registered CFSM is on-site at all hours of operation. New Violation. To be Corrected By: 06/26/2024
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*6
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*Food employees are not washing their hands as required before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils. CFSM must review hand washing requirements with staff, including staff washing dishes. New Violation. To be Corrected By: 06/26/2024
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*7
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*Observed employee assembling cooked food onto plates with bare hands. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food. New Violation. To be Corrected By: 06/26/2024
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*8
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Observed hand washing sinks blocked with equipment, wiping cloths and utensils throughout. Hand sinks may only be utilized for hand washing and must be unobstructed at all times. New Violation. To be Corrected By: 06/26/2024
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*20
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*Observed TCS food in three prep areas at ambient temperature or on insufficient ice baths. All TCS food was between 42-62F. Raw eggs stored on an ambient shelf at 76F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Facility instructed to immediately discard affected items and move others to proper ice baths. CFSM must conduct training for staff on temperature requirements and utilizing calibrated probe thermometers and monitoring temperature of TCS food. Facility lacks any table-top mechanical cold-holding and depends solely on ice baths. Continued temperature non-compliance may require mechanical cold-holding be obtained. New Violation. To be Corrected By: 06/26/2024
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*21
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*Ready-to-eat, time/temperature control for safety (TCS) foods located in the cold storage units are being held beyond 7 days. This includes items like homemade dressings and other TCS food. These foods must be sold, used by or discarded within 7 days of opening or preparation. New Violation. To be Corrected By: 06/26/2024
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*27
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*Observed facility is utilizing a reduced oxygen packaging (ROP) method to store seafood, meats, poultry, and cooked food such as sauces, soups and cooked meats. These items lack proper labeling and have no processes in place for potential critical control points. Facility must cease all ROP of food and submit a HACCP plan for both the ROP of raw meats/raw produce and also a cook/chill HACCP for the ROP of all cooked or processed items. Facility was previously instructed to cease ROP of all seafood as it is not permitted. HACCP plans must be submitted to this Department and approval granted in writing before continuing this practice. Repeat Violation. To be Corrected By: 06/26/2024
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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: 06/26/2024
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41
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Observed in-use utensils being stored in stagnant water in the prep areas, and scoops laying in product in the dry storage bins. Utensils must be stored on a cleaned and sanitized surface, or in product with the handle exposed. New Violation. To be Corrected By: 06/26/2024
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General Remarks
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A follow-up inspection may occur and is subject to regulatory fees.
Discussion Notes:
*All coolers must be commercial grade, ANSI-certified. Household style coolers are not permitted.
*Cutting boards with black staining and deep grooves must be replaced.
*Interior of wooden-faced cooler with heavy black mold-like growth inside. Clean and sanitize.
*Soiled wiping cloths being used to line food containers and ice baths must be removed. Do not use absorbent material.
*HACCP requirements for sous vide, cook/chill and raw meat/produce were provided at the request of the facility.
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