HACCP: Discussed and provided information on Date Marking and Potentially hazardous foods.
Frozen foods frozen.
No violation noted during this evaluation. | 12/1/2015 | Routine | 100 |
HACCP: Discussed and provided information on Food Handler Training.
Hot foods hot, cold foods cold, frozen foods frozen.
No Violations found at this time.
No violation noted during this evaluation. | 5/5/2015 | Routine | 100 |
HACCP: Discussed and provided information on Hand Washing and Glove use.
Note: Observed proper thawing techniques.
Cold foods cold, frozen foods frozen.
No violation noted during this evaluation. | 2/3/2015 | Routine | 100 |
HACCP: Discussed and provided information on Potentially Hazardous Foods.
Cold foods cold, frozen foods frozen.
No violation noted during this evaluation. | 11/7/2014 | Routine | 100 |
HACCP: Discussed and provided Hand washing bulletin. Cold foods cold, frozen foods frozen.
No violation noted during this evaluation. | 8/26/2014 | Routine | 100 |
HACCP: Proper cooling temperatures of potentially hazardous foods. Proper hand washing. Left bulletin.
Cl- Sanitizer: 200 ppm Dish Machine Heat Sanitizer: 184 F.
- Critical: Sanitizing temperature
Dish washer sanitizing temperature was 150 F. Provide a rinse temperature of at least 180 F. The final rinse temperature shall be at 180 degrees F for a single-tank, stationary-rack, dual-temperature machine. Corrected, heat booster was not turned on. Turned on heat booster to reach proper rinse sanitizer temperature.
- Rooms clean, lockers provided and used, clean
Employees personal lunches were stored intermingled with food for establishment in Pepsi Cooler. Store personal belongings away and below items used for establishment. Clearly label area designated for employee storage of belongings. Sufficient suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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4/2/2014 | Routine | 95 |
HACCP: Proper cooling of potentially hazardous foods.
Cl- Sanitizer: 100 ppm Dish Machine Heat Sanitizer: 183 F.
- In-use food dispensing utensils properly stored.
Scoop in sugar bin was stored in sugar wit handle in contact with product. When storing dispensing utensil in product, ensure handle extends out at all times.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces of equipment and utensils clean
Interior of ice machine has slight soil build up. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Bottom of Traulsen Freezer in front of dry storage room have some soil and debris build up. Clean as often as neded to maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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11/26/2013 | Routine | 96 |
HACCP: Sanitizer concentration and toxic labeling.
Quat Sanitizer: 300 ppm Cl- Sanitizer: 200 ppm Dish Machine Heat Sanitizing: 191 Degrees Fahrenheit
- In-use food dispensing utensils properly stored.
Scoop in sugar bin was stored in sugar wit handle in contact with product. When storing dispensing utensil in product, ensure handle extends out at all times.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open container of ice and soda for employee drink was sitting on food prep table on kitchen cook line. Drinks are permitted but they must be in a covered container and away from food prep table. Wash hands every time after taking an drink and returning to handle food. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Thermometers, gauges, test kits provided
No test strips present for Quat Sanitizer. Ensure proper test strips are present.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Non-food contact surfaces clean
Exterior of oven next to fryers has grease build up. Clean as often as needed to maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Floors around fryers, under dish machine and in dry storage room are soiled. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall around fryers has grease build up. Clean as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/20/2013 | Routine | 90 |
HACC|P: Personal drinks in kitchen must be in closed containers.
- Original container, properly labeled, consumer advisory
Cooked• and cooled chicken and corned beef in Traulsen cooler not labeled properly.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Turkey in 4 door Traulsen and cheese in True glass door reach in not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared at the food establishment OR commercially prepared and opened that is held for more than 24 hours shall be clearly _marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1
*items used tomorrow - last day. Date amrking HACCP given. .
- Non-food contact surfaces designed, constructed, maintained, installed, located.
SoiledNon-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
1) Fronts and handles of most of the cooler doors soiled.
2) Front of hot box soiled around handle.
3) Underside of floor mixer heavily soiled with splatter around guard.
4) Lower shelf holding metal pans across from oven soiled.
5) Sides of fryer soiled with grease.
6) Underside of shelf over hot well soiled with splatter.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceilings around blowers soiled with dust.
2) Top of exhaust hood over dish machine dusty.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light -over the cold well is not properly shielded nor is it safety or coated glass.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Critical: Toxic items labeled and used properly
Chlorine sanitizer under the cabinet in spray bottle was at a toxic level as indicated by the bleaching out of the test strip.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010..
Prepare chlorine spray bottles to hold a concentration of no more than 100-200 ppm as indicated on test strip kit.
Bottle was remade.
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3/20/2013 | Routine | 85 |
HACCP: Purchasing bleach for sanitizing.
cl- used as sanitizer
hot water used as sanitizing in dish machine @ 192 degrees
Please be sure to use ONLY pasteurized eggs when eggs are served "any style" for breakfast.
- Food contact surfaces of equipment and utensils clean
Interior of ice machine soiled on white ice apron.
- Single service articles not re-used
Single use cup used as scoop in rice in storage room and stored in the container of rice.
Re-use of single-service articles is prohibited.
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8/28/2012 | Routine | 96 |
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