HACCP: Food handler requirement
- Original container, properly labeled, consumer advisory
Found several prepacked items (desserts, salads, sandwiches) for sale in display coolers with out proper labels on them.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Potentially hazardous foods properly thawed
Found bucket of thawing chicken with water running over it. Found ground beef in plastic pack sitting in stock pot of water with out running water over beef. Corrected by dumping water out of beef pot and placing in the walk in.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Food contact surfaces designed, constructed, maintained, installed, located.
The make table cutting board for the pannini station is worn and grooved and no longer easily cleanable. Food contact surfaces shall be easily cleanable.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Found the three compartment sink heavily soiled with build up that has turned green. Sink is in need of deep cleaning. The three compartment sinks shall be cleaned prior to use.
- Non-food contact surfaces clean
Non food contact surface cleaning: delime the ice machine front at the coffee bar area, remove lime accumulation from the ice machines on top of the soda machines, detail the top of the range in kitchen, non food contact surfaces shall be clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at kitchen hand sink. Corrected.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Please clean the floor under equipment and along the wall floor junction. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please clean the walls in the following areas: Behind the three comp prep sink in kitchen, all walls in dish room, wall next to the range (splash area), and the walls in cafe behind the fryers. Walls shall be clean.
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11/30/2015 | Routine | 88 |
HACCP: Food handler and temperature documentation
- Food contact surfaces of equipment and utensils clean
Please detail the roller toaster. Found excess of build up on face plate and roof. Food contact surfaces shall be clean.
- Non-food contact surfaces clean
Non food contact surface cleaning: lime accumulation on the ice machine at the coffee bar, found milk splatter in milk self serve cooler, self serve soda dispenser has lime accumulation on sides and at ice machine junction, please clean the pots used as boiler pans for reheating, Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
Please clean the floor under and behind the cooking equipment on the prep kitchen cook line. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please clean walls in prep kitchen. Found build up and some dust mainly under hood behind equipment. Walls shall be clean.
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9/10/2015 | Routine | 95 |
Milk 39 Basement walk in cooler
ham loaf 36 basement walk in cooler
Chlorine sanitizer 200 ppm
Frozen foods frozen
HACCP: Discussed and provided written literature on proper handwashing procedures.
- Original container, properly labeled, consumer advisory
No label on the flour and sugar bins in the kitchen area. No label on cookies, brownies, wraps, etc.
Discussed labeling of flour and sugars. Discussed and reviewed labeling which the manager is planing on implementing.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Thermometers provided and conspicuously placed
Thermometers in walk in cooler in rear cook area.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
Correct by replacing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket falling off Lipton cooler. Corrected on site.
All non food contact surfaces are to be maintained in good working order.
- Wiping cloths clean, used properly, stored
Wiping cloth found in handsink under running water in cook line area.
All wiping cloths are to be stored in sanitizer buckets when not in use.
Corrected by removing wipe cloth.
- Food contact surfaces of equipment and utensils clean
Flour bins in pizza prep area soiled.
All food contact surfaces to be maintained clean and sanitized.
Correct by cleaning and sanitizing. Apply proper labeling.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Lack of trash receptacles at hand wash sink in pizza prep area and deli area. Corrected immediately by placing trash receptacles at sinks.
Easily clean able waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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3/25/2015 | Routine | 92 |
HACCP: Discussed labeling of all pre packaged foods. Per Adam, a new label printer is on its way and they will have the capabilities to label all pre packaged product within the next two months.
Hot foods hot, cold foods cold, frozen foods frozen.
No violations found at time o inspection.
No violation noted during this evaluation. | 12/4/2014 | Routine | 100 |
HACCP: Discussed and provided Dented Can information.
Hot foods hot, cold foods cold, frozen foods frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on kitchen walk-in cooler found to be damaged. Replace.
- Critical: Sanitizing concentration
Sanitizer solution found to be less than 10ppm. -Corrected by remixing to 200ppm.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
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9/30/2014 | Routine | 95 |
Temperatures continued...
Milk MoJoe Mini Fridge 41
Teriyaki Chicken Wrap Coca Cola Cooler in Lobby 41
Snickers Pie Pie Cooler in Lobby 41
HACCP: Provided handwashing HACCP. Ensure faucets are turned off with a paper towel to avoid recontamination of clean hands.
cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- In-use food dispensing utensils properly stored.
Flour scoop handle was stored in the large white bin in the kitchen with the handle inside of the flour. Corrected by removing scoop, cleaning and sanitizing scoop, and storing scoop in product with handle extended out.
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 designed, constructed, maintained, installed, located.
White cutting board at sandwich prep station on serving line is chipped and cracked. Manager stated that cutting board will be re-milled soon to provide a smooth, nonabsorbent, easily cleanable surface.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Critical: Sanitizing concentration
Two buckets of sanitizer in kitchen were reading at less than 50ppm chlorine. Corrected: buckets were re-made to 200 ppm chlorine. Chlorine sanitizer must be between 50ppm and 200 ppm chlorine at all times.
The food-contact surfaces of all equipment and utensils shall be sanitized by a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite.
- Food contact surfaces of equipment and utensils clean
1) Inside of microwave at sandwich prep station is soiled 2) Areas behind soda nozzles and ice chutes at the soda fountain stations are soiled and have excessive lime build up. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guard covers and compressor in downstairs walk-in freezer, downstairs walk-in cooler, and upstairs walk-in cooler were soiled. Clean attached equipment as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/17/2014 | Routine | 90 |
HACCP: Thawing Potentially Hazardous Foods
cl- sanitizer is used in the establishment.
Note: Grill hood in cafeteria has grease buildup but was not marked as a violation since records show Getz performs routine cleaning and maintenance. The next scheduled cleaning and maintenance is for December 2013.
Note: Cafeteria Alternatives includes a serving line, salad bar, coffee stand, deli prep room, and kitchen upstairs. Cafeteria Alternatives includes a walk-in cooler, walk-in freezer, and dry storage area downstairs.
- Critical: Hot food at proper temperatures
Refried beans on serving line were 102 degrees F. Corrected by removing refried beans and heating them to 135 degrees F or higher.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Food contact surfaces designed, constructed, maintained, installed, located.
White plastic strip for cutting deli meats at True sandwich cooler prep line has many cracks and is chipping around the edges. Correct by replacing food contact surfaces once they are no longer smooth and non absorbent to prevent the harborage of bacteria.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Soda nozzles, ice chutes, and areas behind soda nozzles at soda machines located in Cafeteria have soil accumulation. Correct by cleaning nozzles, chutes, and areas where cup rims, ice, or soda may touch as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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11/6/2013 | Routine | 91 |
HACCP DISCUSSION: FOOD TEMPERATURE.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of potentially hazardous cold food on top prep cooler at 45 degree F. Ensure temperatures of cold food at 41 degree F or below. Foods moved into a walk-in cooler.
- In-use food dispensing utensils properly stored.
Handle of scoop buried in food in a bulk container of flour.
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: Sanitizing concentration
Concentration of sanitizer in a bucket by the front cash register below 50ppm. Ensure chlorine concentration in buckets at between 100 and 200ppm. Sanitizer remade.
- Walls, ceilings, and attached equipment, properly constructed, clean
White build-up on the wall in down-stairs storage with boxes of food against the wall. move food further away from the wall with stain and get rid of stain.
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7/15/2013 | Routine | 89 |
HACCP DISCUSSION: FOOD TEMPERATURE. CHLORINE BLEACH USED AS SANITIZER
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of cold foods in a prep cooler at the deli area at 45 degree F. Ambient air temperature of the cooler at 41 degree F. Ambient air temperature of units shall be 38 degree F or less to maintain products temperature at 41 degree F or below. Foods were moved out of the unit. Recheck on or after 2/11/13.
- Non-food contact surfaces clean
Door gaskets of coolers in kitchen and prep area soiled with food debris.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Whike i was still in the building, Manager called my cell phone and said cooler has been repaired. Ambient temperature at 38 degree F.
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2/1/2013 | Routine | 94 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of cold foods in a prep cooler at the deli area at 45 degree F. Ambient air temperature of the cooler at 41 degree F. Ambient air temperature of units shall be 38 degree F or less to maintain products temperature at 41 degree F or below. Foods were moved out of the unit. Recheck on or after 2/11/13.
- Non-food contact surfaces clean
Door gaskets of coolers in kitchen and prep area soiled with food debris.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Whike i was still in the building, Manager called my cell phone and said cooler has been repaired. Ambient temperature at 38 degree F.
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2/1/2013 | Recheck | 95 |
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