TPHC is used for grab to go foods.
Cooling was done by placing in shallow pan and held in freezer for hour or more to get down to < 41F
Renovation upcoming to expand the kitchen.
Handsink was relocated and shielded from processing area
Mcclanes is supplier
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/08/2016 | Routine | |
Brand new Ultra Sham. 158 degrees observed and all temp logs within range. New Sandwich holder. New Grease Trap - electrical. Still working on electrical connection. should be within a couple of days. New spray nozzle. Expansion plans for end of April. Plan Reveiw given.
No violation noted during this evaluation. | 03/20/2015 | Follow-up | |
Good use of handwashing and glove use. Temperature logs observed for food. Temps checked every 2 hours. Reviewed menu. Discussed cooling methods and times and temperatures. Discussed reheating temps. Employee Health notice and Reporting Agreement observed. PIC indicates facility on schedule for renovation in May. Will need to submit Plan Review.
- Food - Miscellaneous Sources of Contamination
Observation: Handwashing sink observed with shelving with food products stored less than 24 inches from sink.
Correction: Protect food from miscellaneous sources of contamination by installing splashguard on sink.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: PHF foods observed hot holding less than 135 degrees.
Correction: Reheat items to 165 degrees and then hot hold at 135 or greater since items within 4 hour limit. .
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: PHF hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Recommend reheating to 165 degrees since food has only been out in sham for 1-2 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment was observed not working properly: display hot holding sham, grease trap, spray nozzle at 3 vat sink
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.(sham not hot holding appropriately, grease trap unplugged and not working, spray nozzle broken and harboring germs from open area)
- Indoor Areas - Surface Characteristics
Observation: The indoor floor and wall materiasl located at the following locations does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent: walls behind shelving, walls at 3 vat sink, , shelving under display sham
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: floor/coving areas throughout kitchen, in WIC and in WIF
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/26/2015 | Routine | |
Quat 200 ppm. Form 1-B signed and in compliance. Good hand washing and glove use. Time control used for sandwiches on prep unit with 2 hour holding time.
- Plumbing System Maintained in Good Repair
Observation: Observed hand sink with slow drain.
Correction: Recommend repairing and maintaining all plumbing components and fixtures.
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02/11/2014 | Routine | |
Very good hand washing observed. Employee health info posted. Form 1-B signed. Gloves used. This inspection is for risk factor violations only. The following recommendations are made:
1) Repair the slow drain in hand sink. This is a recurring issue at the facility
2) Replace chipped or damaged containers (plastic microwave containers)
3) Repair walls on back kitchen section (fryer area)
No risk factor violations were cited.
No violation noted during this evaluation. | 10/30/2013 | Risk Factor | |
Quat ~ 250 ppm. 3 compartment wash temperature 109.5 degrees. Discussed repairing leak in pre-mix system. Discussed sanitizing prep sink after use. Discussed employee health, employee health info posted and in compliance. Some floor tiles appear replaced and cleaning of physical facilities is noticeable. Recommend continuing repairs and cleaning of floors, walls and ceilings.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employees fail to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Recommend instructing 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.
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06/10/2013 | Risk Factor | |
Violations reviewed with person in charge.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Observed several pieces of cracked and chipped equipment.
Correction: Recommend discarding equipment when it is cracked or damaged and is no longer cleanable.
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02/26/2013 | Follow-up | |
Quat sanitizer 200 ppm. Very good hand washing and glove use observed. Employee health policy posted and in compliance. 3 basin sink 119 degrees. Follow up scheduled for 2/9/13. Will schedule additional follow up for repairing of floors and walls.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed chicken wings and drumsticks not cooked to proper temperature.
Correction: Recommend continuing to cook the chicken until it reaches an internal temperature of 165°F (63°C) for 15 seconds to destroy pathogens of concern.
- Food Contact Surfaces - Cleanability*
Observation: Observed several pieces of cracked and chipped equipment.
Correction: Recommend discarding equipment when it is cracked or damaged and is no longer cleanable.
- Plumbing System Maintained in Good Repair
Observation: Observed plumbing at 3 basin sink with leak and hand sink with slow drain.
Correction: Recommend repairing plumbing and keeping all plumbing maintained in good repair.
- Physical Facilities in Good Repair
Observation: Observed floors and walls in need of repair.
Correction: Recommend repairing floors and walls and maintaining the physical facilities in a state of good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors and ceilings in need of cleaning
Correction: ceilings are heavily stained in some areas.
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01/09/2013 | Routine | |
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