HACCP: Handwashing Quats sanitizer is used in the establishment Frozen foods were stored frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Handwashing sink in kitchen is pulling away from the wall. Reseal/caulk handwashing sink to wall. 2) Mop sink is pulling apart from wall. Reseal/caulk mop to wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms dusty. Clean vents.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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10/16/2015 | Routine | 98 |
HACCP: Handwashing Quats is the sanitizer used in the establishment Frozen foods stored frozen
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior soda gun nozzles, interior microwave in kitchen, interior pizza oven. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
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6/1/2015 | Routine | 98 |
See attachment for original paperwork and signatures..
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Unfinished wooden doors from kitchen to hallway. Finish doors so they are protected from contamination. Walk in cooler with white tubing with duct tape/zip ties - manager unsure what this is for. No hot or cold foods, only frozen pizza at current time.
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10/15/2014 | Routine | 99 |
HACCP Discussed storage of employee foods and beverages.
Quat sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- Non-food contact surfaces clean
Tray of pizza oven is soiled with food debris.
Routinely wash and clean tray.
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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5/15/2014 | Routine | 99 |
HACCP Discussed storage of personal food and beverages. Worker will designate an employee shelf in refrigerator for personal use.
Quat sanitizing bucket concentration: 200 ppm.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals of white freezer are soiled with dirt and debris.
Routinely clean seals and trim in order to maintain freezing unit in clean and sanitary condition.
- Non-food contact surfaces clean
Interior racks and surfaces of pizza ovens are soiled with food debris and accumulated grease.
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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9/20/2013 | Routine | 98 |
HACCP: Hand washing was discussed.
Discussed smoking in the establishment.
Quat sanitizer: 200 ppm
- Floors properly constructed, clean, drained
The walkin freezer has a piece of metal coming loose from the floor.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There was a metal bucket with cigarette butts in it behind the bar.
Food service establishments and the property used in connection with their operation shall be maintained free of litter.
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3/13/2013 | Routine | 98 |
HACCP: Discussed smoking in the establishment and handwashing.
Wet wiping cloth bucket: Quats 200 ppm
- Non-food contact surfaces clean
The soda gun holsters at the bar are soiled.
The exhaust hoses in the walkin cooler are soiled.
Clean and maintain clean.
- Floors properly constructed, clean, drained
The paint on the floor of the bar is chipping. Repaint the floor so it is smooth and easily cleanable.
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
There is a large hole in the wall of the men's bathroom. Repair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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9/26/2012 | Routine | 97 |
HACCP: Discussed date labeling ready to eat, potentially hazardous items held over 24 hours. Provided date marking TIB. Also discussed having sanitizer available prior to beginning any food prep.
Frozen foods were frozen.
Cl used as sanitizer.
- In-use food dispensing utensils properly stored.
Observed ice scoop at bar stored with handle touching ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
Store ice scoop in a way mentioned above.
- Critical: Sanitizing concentration
Observed no available sanitizer during time of inspection.
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.
Before engaging in any food preperation, have sanitizer available to sanitizer food contact surfaces if needed. Corrected by education.
- Food contact surfaces of equipment and utensils clean
Observed soiled interior of soda gun holder at bar area.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
Clean and sanitize holders regularly.
- Lighting provided as required. Fixtures shielded
Observed cracked light shields above ice machine and mop sink.
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.
Repair/replace cracked light shields.
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2/27/2012 | Routine | 92 |
HACCP: Discussed haveing a labeling system used for date labeling food that is used and known by all employees. Also, discussed inverting any single use containers stored in kitchen to protect food contact surface from contamination.
Frozen foods are frozen.
Cl used as sanitizer.
NOTE: Due to computer problems, this was a paper inspection. See file for original inspection report. This report was manually inputted at the office. Signature present of original form.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed uncovered trash container in both restrooms.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
Provide lid or cover for restroom trash containers.
- Food contact surfaces of equipment and utensils clean
Observed soiled interior of soda gun holders at bar area.
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.
Routinely clean soda gun holders and maintain clean.
- Lighting provided as required. Fixtures shielded
Observed cracked light shields above ice maker and broken light shield above three compartment sink.
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.
Repair/replace damaged light shields at the areas mentioned above.
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12/6/2011 | Routine | 96 |
HACCP: Discussed using the three compartment sink correctly Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed hot dogs in plastic container in cooler next to mop sink date labeled with 9/14/11 date.
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.
Food was discarded by employee.
- Critical: Hands washed, good hygienic practices (observed).
Observed linen towels at three compartment sink and bar area.
The use of a common hand towel is prohibited.
Discontinue using common cloth towel. Use single use disposable towels.
Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed gap between 3 compartment sink and wall in kitchen.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
Seal or caulk gap to prevent splash or insect harborage.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Told by employee that incorrect sequence for three compartment sink was being used.
The correct sequence is wash/rinse/sanitize.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment.
Label three compartment sink with correct order for dishwashing. Inform employees responsible for dish washing of the correct sequence.
- Food contact surfaces of equipment and utensils clean
Observed the following food contact areas soiled: soda gun holsters at bar area, pizza ovens, and bottom of freezer at bar area.
Clean and sanitize food contact areas and maintain clean.
- Lighting provided as required. Fixtures shielded
Observed light shields at the following areas broken or cracked: In kitchen and above ice machine.
Repair/replace light shields to prevent potential contamination.
- Critical: Toxic items labeled and used properly
-Observed spray bottle at chemical storage area in hallway next to beer walk in cooler not labeled with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
2) Observed cleaning supplies stored with rodenticide.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
Store clean supplies seperate from incecticides and rodenticides.
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9/21/2011 | Routine | 79 |
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