HA.CCP - Discussed and provided written information on date marking.
Sanitizer - chlorine
No violations detected at time of inspection.
No violation noted during this evaluation. | 9/16/2014 | Routine | 100 |
HACCP - Discussed and provided witten information on proper temperature control.
Sanitizer - chlorine
No violation noted during this evaluation. | 5/5/2014 | Routine | 100 |
HACC|P: Toxic items stored on shelf above the 3 bay sink must be over the wash bay only.
- Original container, properly labeled, consumer advisory
Package of ham that had been frozen and thawed and then back into freezer was not labeled properly. Each process a potentially hazardous food that is subject to date marking goes through must be clearly marked on the package or log in order to monitor the life of the product.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The runners on the door to the top of the draught cooler are rusted and leaving flakes of metal and rust on packaged goods below and bottom floor of cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Critical: Toxic items labeled and used properly
Chlorine sanitizer in spray bottle was at a concentration that is too strong to be used as a sanitizer around foods. Test strip bleached out.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
*solution was remade to proper concentration.
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9/5/2013 | Routine | 93 |
HA|CCP: Chemicals stored above the 3 bay sink must be over the wash bay side.
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior of draught cooler has large amount of loose rust on the bottom and rust along the front reverse edge.
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.
- Plumbing installed and maintained
Faucet fixture at 3 bay sink leaking at swivel base.
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4/4/2013 | Routine | 97 |
HACCP: Store paper plates and utensils in cabinets with the food contact surface protected.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Opened tuna salad and chicken salad in refrigerator not date marked.
2) Brats and hot dogs and polish in refrigerator past the 7 day life of product.
DATE MARKING MUST BE DONE ON ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS ONCE THEY ARE PREPARED OR THE PACKAGE IS OPENED.
HOT DOGS AND SIMILAR FULLY COOKED MEATS ARE READY TO EAT FOODS AND HAVE THE 7 DAY LIFE.
*BRATS FROM 8-4-2012 WERE THROWN OUT*
- Critical: Toxic items properly stored
Toxic items on shelf above the 3 bay were stored on the side where clean dishes set.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
*the shelf was rearranged*
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8/17/2012 | Routine | 90 |
HACCP: Continue to monitor pest activity closely and take steps necessary to exclude them.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Ham in fridge not date marked.
2) Cheese in fridge not date marked.
3) Hot dogs in fridge not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Foods in containers or packages that do not bear a date or day shall be discarded.
Due to the stands opening being within the last 2 days - items were not discarded but must be dated and used or thrown out on or before the 21st.
- In-use food dispensing utensils properly stored.
Ice scoop in ice machine laying flat across the 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.
*replaced*
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3/16/2012 | Routine | 94 |
HACCP: Date marking includes the proper disposal of ready to eat, potentially hazardous foods that have been held cold for more than 7 days. Day seven is the final day allowed for use.
- Critical: Toxic items properly stored
Various toxic chemicals stored above the rinse bay and the sanitizing bay of the 3 compartment sink.
Chemicals may only be stored above the 3 bay sink wash side. It is allowable to store chemicals used for cleaning on the floor.
Store chemicals safely.
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11/2/2011 | Routine | 95 |
HACCP: TOXIC CHEMICALS MUST BE PROPERLY STORED AS NOT TO CONTAMINATE FOODS OR CLEAN UTENSILS.
- Non-food contact surfaces clean
The following areas were soiled with mouse droppings: the lower interior of the cabinet next to the freezer, the lower area of cabinet under the hot dog roller, and the cabinet under the self serve condiments (this area also had chewed wood).
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.
Clean and then disinfect area before replacing food service items.
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6/10/2011 | Routine | 99 |
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