- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed employees working with food with no food handler cards. City ordinance requires food handler cards to be obtained PRIOR to working with food. Violation is a class 1 misdemeanor. EHS also asked personnel the proper procedure to test sanitizer concentration. No one knew and one employee expressed that they have never been trained.
Correction: Train all employees in food safety as it relates to their assigned duties. EHS explained to PIC the importance of training during their in processing and the importance f food handler cards. Facility has 1 week to have food handler cars to be current. Fax information to the local health department. no later then 2 weeks of this inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed several food items on floor of dry storage and inside walk in cooler to include: buckets of iceing, juice drinks, etc. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfat contact surface of the condiments bins and shelves at the baking area has accumulations of grime and debris. EHS recommends cleaning area at the end of every day.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at front and rear kitchen was measured at a temperature less than 100°F. EHS took temperatures at two hand sinks and the temperature did not reach 100 (front 75F, rear 87F). Educated PIC to make service call to a professional plumber.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/19/2015 | Follow-up | |
Food temperature and employee health knowledge was good. However, much education needs to be spent on the proper use of gloves, handwashing and the proper placement of lids to prevent contamination. Food handler cards are required PRIOR to working with food.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed employees working with food with no food handler cards. City ordinance requires food handler cards to be obtained PRIOR to working with food. Violation is a class 1 misdemeanor. EHS also asked personnel the proper procedure to test sanitizer concentration. No one knew and one employee expressed that they have never been trained.
Correction: Train all employees in food safety as it relates to their assigned duties. EHS explained to PIC the importance of training during their in processing and the importance f food handler cards. Facility has 1 week to have food handler cars to be current. Fax information to the local health department. no later then 2 weeks of this inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before dawning gloves. EHS educated personnel importance of washing hands before placement of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. EHS observed cup with no lid and one needed a straw. All employees rinks are required to have lids with straws.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling the mouth part of the lids of the beverages with their bare hands. EHS stopped 2 employes and educated them on the proper placement of lids.
Correction: EHS recommends provide education on the proper placement of lids. or place lids out for costumers to place lids themselves.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Bulk bins of sugar, etc.. observed with no label.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed DD cups used to dispense, from bulk containers of food items as sugar, powdered sugar etc...EHS educated PIC. PIC removed items.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils 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.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multitask food preparation. EHS observed personnel at sandwich area use gloves for multitask as opening refrigerations, pulling bins out and wiping counters. Gloves are for RTE food contact only. EHS educated personnel.
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.
- Gloves - Use Limitation (corrected on site)
Observation: Damaged single-use gloves still in use. Personnel at the drive through window observed wearing torn gloves during multiple task, EHS educated personnel.
Correction: Discard gloves when damaged
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observe food stored on the floor in both walk in refrigeration units. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: steak and sliced turkey cold holding at improper temperatures (56F, 44F, 43F) at the prep units. EHS tempted food items and the item with high temps were on top. EHS observed foods stacked higher then needed. Do not over stick the bins in the prep unit to prevent foods obtaining danger zone temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. EHS educated personnel and PIC discarded items of concern
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. EHS observed all wiping buckets and 3 compartment sink sanitizer concentrations at 0ppm. EHS observed Qt sanitizer not pumping through correctly to provide enough solution. Bottle looked damaged on top. No other bottle was available at facility. PIC purchased chlorine to substitute. EHS educated PIC on proper method of making solution and testing for proper concentration. Chlorine concentration at 50ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations (150-400ppm).
- Non-Food Contact Surfaces
Observation: The nonfat contact surface of the condiments bins and shelves at the baking area has accumulations of grime and debris. EHS recommends cleaning area at the end of every day.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/11/2015 | Routine | |
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