HACCP-. Discussed Handwashing procedures.
Note: Discussed kitchen remodel with Amanda. Facility will need to complete a plan review form and follow up with Corine Smith to get plans approved before remodel takes place.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Potato salad stored in True Reachin labeled 6/29 and several other foods not datemarked when brought out of freezer. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment 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. Properly datemark foods.
- Thermometers provided and conspicuously placed
No thermometer present in the reachin cooler by grill. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide thermometer.
- Food contact surfaces of equipment and utensils clean
The interior of the Frigidaire, walkin shelving and shelf under soup and cheese warmers are soiled. Maintain all food-contact surfaces clean. Clean items.
- Floors properly constructed, clean, drained
The walkin freezer floor is soiled. Maintain all floors clean. Clean floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the three compartment sink is soiled. Maintain all walls, ceilings and attached equipment clean. Clean wall.
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7/15/2013 | Routine | 90 |
HACCP- Discussed cooling of potentially hazardous food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods were either not labeled or labeled past seven days ago. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment 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. Outdated foods were discarded.
- Thermometers provided and conspicuously placed
Several coolers were missing thermometers. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide thermometers.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on the counter in kitchen. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled: Interior of Frigidaire freezer, Cold Tech cooler shelving, Walk-in shelving. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Non-food contact surfaces clean
The gaskets of the Frigidaire freezer, pizza cooler, and cold tech cooler are soiled. Clean all non-food contact surfaces routinely and maintain clean.
- Single service articles not re-used
Cardboard box used for absorbency under the microwave in kitchen. Re-use of single-service articles is prohibited and only use non-absorbent material for food and non-food contact surfaces. Remove cardboard.
- Floors properly constructed, clean, drained
Freezer floor is soiled. Clean all floors routinely and maintain clean.
- Critical: Toxic items properly stored
Bottle of yellow liquid and pink liquid found stored with no label. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents. NOTE: Bottles were labeled degreaser and neutral cleaner (floor cleaner).
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2/19/2013 | Routine | 82 |
HACCP- Discussed cleanliness of handsinks, and ensuring they are accessible at all times and used for handwashing only.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several ready to eat potentially hazardous foods were not dated or were past their 7 day limit. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket of the cooler nearest the grill is in disrepair. Repair gasket to provide smooth, non-absorbent easily cleanable surfaces.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled: ice machine baffle, interiors of both Frigidaire freezers and both True coolers, Cool Tech cooler, wing sauce cooler. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Non-food contact surfaces clean
The gaskets of both Frigidaire freezers, both True coolers, Cold Tech Cooler, and wing sauce cooler are soiled. Clean all non-food contact surfaces routinely and maintain clean.
- Floors properly constructed, clean, drained
1) Floors in kitchen soiled. 2) Floor in basement in disrepair. Floors, floor coverings, mats, and duckboard shall be maintained clean. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walkin are dusty. Clean all walls, ceilings and attached equipment.
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12/3/2012 | Routine | 89 |
HACCP- Discussed proper thawing of foods, and datemarking. Provided Datemarking HACCP.
Discussed the addition of refrigeration units to provide adequate refrigeration for all foods. Also discussed adding a mechanical dishwasher to keep dish area clean.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Several foods labeled 4/5/12. 2) Several foods at 60-70 degrees f in True cooler. Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded. All potentially hazardous foods were discarded.
- Critical: Facilities to maintain proper temperatures
True cooler holding several potentially hazardous food items was found at 70 degrees f. A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility. Potentially hazardous food was discarded, and all other food was removed from cooler and placed in walkin cooler.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Cloth towel is being used in pans for absorbtion under food squeeze bottles in cooler near grill. Food-contact surfaces shall be smooth and easily cleanable, non absorbent, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Remove cloth towels to provide non absorbent surface.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals of cooler near grill are in disrepair. Keep all equipment in good repair to provide a smooth, easily cleanable non absorbent surface. Repair gaskets.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled: Interiors of all coolers and freezers, soda gun holsters at bar. Clean and sanitize all food contact surfaces routinely and maintain clean.
- Critical: Hand washing sinks installed, located, accessible
Handsink near grill is heavily soiled. Handsinks are to be used for handwashing only, and must be accessible at all times. Clean and sanitize handsink.
- Floors properly constructed, clean, drained
Floor behind bar is in disrepair. Paint or seal floor to provide a smooth, easily cleanable, non absorbent surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
Handsink near grill is not completely sealed to the wall. All equipment exposed to seepage or splash must be completely adjoined to wall. Use caulk or other means to seal sink to wall as to make it an easily cleanable surface.
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4/16/2012 | Routine | 76 |
.HACCP- DIscussed cooling, reheating, datemarking. Provided HACCP Bulletins. Discussed variance form for catering, summer grilling, and delivering to Fluffers in Marshall COunty
- Original container, properly labeled, consumer advisory
Several soups, gravies, and other cooled items were found in the walkin cooler without a cooling time or chart. Label all cooling potentially hazardous food with the date and time of preparation. Education and HACCP Bulletins provided.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw cut tomatoes were found in the cold holding unit at 57 degrees F. Sour cream was also found on the counter at 53 degrees F. 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. Foods were voluntarily discarded and education and HACCP Bulletins were provided.
- Critical: Foods properly cooked and/or reheated
Chili that had just been reheated was at a temperature of 111 degrees F. 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. Chilli was properly reheated in the microwave.Provided education and HACCP Bulletin on reheating.
- Critical: Potential for cross-contamination
storage practices
- Foods handled with minimal manual contact
A styrofoam cup without a handle was used for dispensing in the bulk tub of sugar in the basement. All utensils must be of food grade material and have a handle to minimize potential contamination.Utensil was removed.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handsink in the kitchen and the sink in the women's restroom is not completely attached to the wall and therefore has a gap present. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. Use caulk or other means to seal sinks to the wall.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: slicer, fan, shelves and seals of reachin cooler, interior of both Frigidaire freezers, interior of microwave, basement shelving. Clean and sanitize all food contact surfaces routinely and maintain clean.
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1/19/2012 | Routine | 86 |
HACCP: Proper cooling
- Original container, properly labeled, consumer advisory
Cooling taco meat and ghoulash only had date and not time on label. Label cooling foods with date and time of preparation in order to monitor for safe, rapid cooling.
Containers of flour, corn meal, and bread crumbs were not labeled with name of contents. Label all containers of bulk foods removed from original container with name of product.
- Critical: Foods properly cooled
Containers of cooling taco meat and ghoulash were stacked on first shelf in walk-in. Limit depth of cooling potentially hazardous foods to maximum of 4 inches. (This includes stacked containers). Cool foods to 71 degrees F in 2 hours or less and then from 71 to 41 degrees in 4 hours or less. Note: Placed containers in single layer on speed rack.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Bowl was in container of flour which was being used to dispense flour. Provide and utilize utensils with handles only.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Condensate pump was not working in walk-in. Maintain equipment in good repair. Fix or replace pump.
Soft drink gun holster nearest hand sink was not outfitted with drain hose. Provide proper drain hose for soft drink gun.
- Non-food contact surfaces clean
Exterior of garbage can by salad make cooler and bottom of bottled beer cooler at bar were excessively soiled. Clean and maintain these areas clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap was available at handsink in kitchen. Provide soap for proper handwashing.
A cloth towel was hanging up by 3 compartment bar sink. Provide and use single-use toweling only. Remove common handtowel.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid was not closed completely due to presence of garbage above edge of dumpster. Provide sufficient number or size of container or frequency of pick-up to contain all garbage produced by facility.
- Floors properly constructed, clean, drained
Flooring beneath stove and grill were excessively soiled. Clean and maintain this area clean.
Flooring in dry storage room and behind bar are not smooth, easily cleanable and/or in good repair. Provide smooth and easily cleanable flooring in good repair.
- Lighting provided as required. Fixtures shielded
Dry storage room has insufficient lighting. Provide sufficient amount of shielded lighting in dry storage room.
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6/29/2011 | Routine | 80 |
Note: Discussed obtaining additional shelves for speed rack so that cooling foods could not be stacked.
- Potentially hazardous foods properly thawed
Zip lock bags of frozen corned beef was setting on counter top. Defrost potentially hazardous foods in approved manner. 1..In refrigerator 2. Under cold running water 3. As part of normal cooking process 4. In microwave if cooked immediately
- Food protection during storage, prepartion, display, service, transportation
Container of lemons was in ice bin. Do not store foods in drink ice.
Freezer located beneath unprotected sewer line. Move frozen foods or provide adequate protection of sewer line.
- Foods handled with minimal manual contact
-Employee prepapring taco with bare hands. Avoid direct hand contact with ready-to-eat foods. Use untensils instead.
- Food contact surfaces designed, constructed, maintained, installed, located.
Absorbant bar matting was being used on drainboard of 3 compartment sink in kitchen. Utilize approved, nonabsorbant matting only.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Ice machine was leaking. Maintain equipment. Repair or replace equipment.
- Non-food contact surfaces clean
Exterior of waste can in burger ball make area was excessively soiled. Clean and maintain this item clean.
- Floors properly constructed, clean, drained
Flooring in basement storage area is unsealed, rough concrete surface. Provide smooth and easily cleanable flooring.
- Lighting provided as required. Fixtures shielded
Dry storage room has insufficient lighting. Provide sufficient amount of approved lighting in this area.
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4/21/2011 | Recheck | 88 |
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