Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 03/22/2016 | Risk Factor | |
Abbreviations: PIC=person in charge
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) shelving throughout 2) tops of steamer and oven 3) exterior of RIC
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The garbage disposal at the ware washing area is leaking underneath. PIC has entered a work order.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/08/2015 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 06/09/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) exterior of RIC 2) exterior of oven 3) exterior of steamer 4) bottom shelves of prep areas 5) exterior of hot liquid machine 6) exterior of microwave 7) exterior of ice machine
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed saucers and small bowls that were stacked while wet after cleaning and chemical sanitization. PIC removed items to the warewashing section.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: The caulking behind the hand sinks and above the floor coving is in need of cleaning and replacing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/27/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 07/01/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed mashed potatoes hot holding at improper temperatures. Potatoes were 119'F. PIC removed to reheat.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. mixer 2. slicer 3. inside and outside of blender. PIC did remove items to rewash, rinse and sanitize.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: 1. several ladels 2. tongs 3. spatula 4. stainless steel pans. PIC removed to rewash, rinse and sanitize.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. outside of the blender 2. outside of the scale 3. outside of the plate warmers 4. food processor 5. ceiling of ice machine
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed several stainless steel pans that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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10/18/2013 | Routine | |
David Layman conducted standardization inspection with Standardization Officer, Jennifer Davies
No violation noted during this evaluation. | 08/13/2013 | Training | |
Sanitizer: Quaternary Ammonia @ 200ppm in Three compartment sink
Discussed with Person in charge:
1. Employee Health
2. Cooling Procedures
3. Date marking Procedures
4. Ensure cleaned equipment is stacked to allow for proper drying
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several containers of milk cold holding at improper temperature in the Bar RIC. Observed 55'F, Person in charge voluntarily discarded items.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/24/2013 | Risk Factor | |
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