Please check holding times on lettuce, tomatoes, etc. Please educate employees on proper cooking temps and illness symptoms.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. EHS asked cook the temperatures for cooking hamburgers and they could did not know.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. EHS educated cooks on proper cooking temperatures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food worker is drinking from an uncovered container in the food preparation area. EHS observed open containers of personal drinks on backline cook area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. PIC corrected by discarding.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) EHS observed dented can of cheddar cheese sauce.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. PIC discarded.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. EHS observed cook using gloves to touching various items such as paper receipt, counter and other surface areas without removing gloves and washing hands, and putting on new gloves.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Employee washed hands and put on new gloves after instructions from EHS.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: EHS observed coat stored on food and single service storage shelves.
Correction: Protect food from miscellaneous sources of contamination. PIC removed.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the prep station and drawer refrigerators, was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. PIC brought thermometers to front of refrigerators.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. EHS observed wiping cloths inside bucket with chlorine concentration below 50ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F. PIC had employees refill wiping cloth buckets.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. EHS observed single service take-out containers not inverted in fry station.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. PIC inverted the containers.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located at service area did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. EHS observed the automatic faucet near the soda machines did not stay on for minimum of 15 seconds. When timed, it stayed on for 5 seconds.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens Made manager aware of violation..
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests EHS observed an infestation of flies in the kitchen area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. EHS coached manager on ways to control presence of flies to a minimum.
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10/19/2015 | Routine | |
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