All violations noted in previous inspection have been corrected -
Chlorine sanitizer in spray bottle within acceptable range, 100ppm,
wooden paddle for stirring has been replaced,
2-door freezer has been replaced,
Employees are monitoring cold-holding and cooling temperatures,
all equipment and food temperatures measured were found to be within appropriate ranges.
No violation noted during this evaluation. | 06/11/2013 | Follow-up | |
Facility was found to be clean and organized.
Observed good employee hand washing and glove use.
Good cooling methods for observed for chicken wings and then cooking from frozen.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Employees are not monitoring sanitizing solution concentration in dishwasher. Concentration of sanitizer solution in spray bottle at toxic level.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cold holding temperatures of potentially hazardous food in refrigeration units.
Correction: Ensure that employees are properly monitoring potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cold holding those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed knives stored between prep units in location where food particals collect and is not easily cleanable.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed a deep pot of marinara sauce in walk-in cooler at slightly higher temperature than other items in the unit.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken, sliced tomatoe, alfrado sauce, and salmon cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the wooden paddle for stirring sauces is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the wooden paddle or sand smooth to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: 2- door freezer was observed in a state of disrepair and damaged. Observed condensate collecting beneath condenser and may drip onto food.
Correction: Repair the 2-door freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the 2- door freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: @EQUIPMENT@. Automatic dishwasher was observed to not be dispensing sanitizing solution.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. 3 - compartment sink will be used for sanitizing until the dishwasher can be repaired.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chlorine sanitizer is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/23/2013 | Routine | |
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