HACCP Provide original copies of FSSMC certificates at next inspection.
Quat sanitizer bucket concentration: 200 ppm
Frozen foods are frozen.
No violation noted during this evaluation. | 11/17/2015 | Routine | 100 |
HACCP Store all wet wiping cloths in an approved sanitizing solution when not in use.
Quat sanitizing three bay sink concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Dispensing nozzles of Pepsi and Coke fountain soda machines are soiled.
Wash, rinse, and sanitize nozzles.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- No Certified Manager Present
No certified manager present during inspection.
Provide FSSMC certification at next inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/19/2015 | Routine | 98 |
HACCP Ensure that all produce and vegetables are free from and filth, mold, or spoilage.
Quat sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Mold found on several sweet potatoes stored inside of box on storage shelf.
Discard sweet potatoes. Corrected by discarding.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
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2/27/2015 | Routine | 95 |
Frozen foods frozen, hot foods hot. Manager is new to the establishment - discussed having a written policy for using time as a control and date marking items on salad bar so they don't get "topped off" quat sanitizer used in 3 comp sink and in sani buckets. Employees have all completed their food handler training and manager has copies of certificates in office.
- Critical: Foods properly cooled
Observed deli sandwiches sat out at room temp. for service. Other sandwiches at 52F on the deli bar line. Salad bar items without date markers. Hard boiled eggs from breakfast back in cooler without date/time sticker.
Discussed with the manager the requirement for labeling foods with date and time when using time only as a public health control.
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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.
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12/10/2014 | Routine | 95 |
See attachments for original signatures and paperwork.
Not usual food preparation today, only hamburgers/hot dogs as employees are having a free "cookout" indoors.
Frozen foods frozen, hot foods hot.
Quat sanitizer used in 3 comp sink and sani buckets at 200 ppm.
HACCP - Discussed date marking of potentially hazardous foods.
- Critical: Foods properly cooled
Sliced Tomatoes, Tuna Salad dated "9/5" in walk in cooler. Open containers of milk and half-and-half without date marking. Must date all potentially hazardous foods with date of opening and use within 7 days. Corrected by: items discarded, milks date marked.
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9/12/2014 | Routine | 95 |
HACCP: Provided and discussed boil order haccp sheet.
Violation number 3 continued : Discussed with manager sandwiches that were sitting out not being cold held, he stated that he was using time as a measure but no time was written on sandwich holding area. Discussed importance of not having deli sandwiches sit out for longer than 4 hours.
Frozen foods frozen.
Sanitizer used Quats.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed Milk and creamers in carafe for coffee without date or time. Also observed deli sandwiches sat out at room temp. for service.
Discussed with the manager the requirement for labeling foods with date and time when using time only as a public health control.
See general comments for more info.
If time only is used as a public health control, written procedures shall be maintained and must be available upon request by the department.
Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
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6/3/2014 | Routine | 95 |
HACCP Wiping cloths should be stored in a sanitizing solution when not in use.
Quat sanitizer is utilized-200 ppm.
Final rinse temperature-183 F
Note: I was informed by food manager Greg Kendall that Cat BB plant closed its factory 6 weeks ago. Due to downsizing, the factory and its kitchen are no longer in use.
- Food protection during storage, prepartion, display, service, transportation
Trays of green beans stored on racks are uncovered.
Provide covering for green beans to protect against potential contaminants.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Wiping cloths found stored on warmer.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
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11/22/2013 | Routine | 97 |
HACCP: Ice transfer receptacles must be stored up off the floor and remain up off of the floor when filling and after use.
- Food contact surfaces of equipment and utensils clean
Popcorn kettle and top interior of popcorn machine soiled with build up.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Underside of the hot holding light fixtures above steam wells 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.
- Storage/handling of clean equipment, utensils
.. Pans, containers and other equipment being stored in the small entryway of the Men's restroom.
Food equipment and utensils shall not be stored in toilet rooms or vestibules.
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8/16/2013 | Routine | 96 |
HACCP: Hand washing was discussed. Quat sanitizer: 200 ppm
- Original container, properly labeled, consumer advisory
Prepackaged sandwiches are not labeled properly.
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
- Food contact surfaces designed, constructed, maintained, installed, located.
There is ice build-up in the walkin freezer.
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3/12/2013 | Routine | 97 |
HACCP: Temperatures of cold held foods was discussed. Quat sanitizer used: 200 ppm
- Original container, properly labeled, consumer advisory
Pre-packaged ham sandwich was not labeled properly.
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
- Food contact surfaces of equipment and utensils clean
1. The inside of the popcorn machine is soiled.
- Non-food contact surfaces clean
1. The outside of the sugar bin is sticky.
2. The top of the knife rack is soiled.
Clean and maintain clean.
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11/7/2012 | Routine | 96 |
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