HACCP: Provided and discussed hand washing/glove use haccp sheet
All frozen food was frozen
Sanitizer used is Chlorine. Spray bottle was @ 200ppm. Establishment did not have the three compartment sink set up so the sanitizer was not tested however the sanitizer concentration was reviewed.
Note: The risk category based on the procedures for making the taco meat, coney sauce, chicken salad and tuna salad, is being changed to a Category 1. I will try and contact Pete in regards to this change.
- Critical: Approved source
Taco meat, coney sauce, tuna salad, chicken salad were found to be prepared from home after discussion with the manager and staff. Staff discontinued using the food, unheated food was discarded.
Usage of home prepared or hermetically sealed food which has been processed in a place other than a wholesale food processing establishment is prohibited.
- Critical: Foods properly cooked and/or reheated
Taco meat, coney sauce, cheese sauce and hot dogs found to be heating in warmers.
Corrected by discarding these items which were only in the temperature range of 98-128 degrees F.
Steam tables, bain-maries, warmers, and similar hot food holding facilities shall not be used to rapidly reheat potentially hazardous foods.
Reheating food must be done rapidly in approved cooking equipment, I.E. microwave, oven, stove, hot plate and skillet, etc.
- Storage/handling of clean equipment, utensils
1) Observed paper plates, hot dog liner trays, and hot dog trays to be stored with the food contact surface face up.
Corrected by inverting these items.
2) Observed plastic spoons at the self service area to be stored multiple directions.
Corrected by arranging the spoons so that the handled are presented to the employee.
- Critical: Water source safe, hot, and cooled under pressure
The hand sink had the hot water turned off.
Corrected by turning on the hot water to the hand sink.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- No Certified Manager Present
Current license holder food service sanitation manager does not have the license here.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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5/28/2015 | Routine | 84 |
Frozen foods are frozen, hot foods are hot.
Chlorine Bleach used at 3 compartment sink and in sani buckets.
HACCP - Discussed date marking of potentially hazardous foods. Provided HACCP bulletin.
- Critical: Foods properly cooled
Packages of hot dogs, cheese, deli meats in open packages in small refrigerated unit without the date the packages were opened.
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.
Foods in containers or packages that do not bear a date or day shall be discarded.
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.
- Critical: Hands washed, good hygienic practices (observed).
Personal drink being stored over plates and utensil storage shelf and then moved to the pizza oven area.
Corrected
- Single service items properly stored, handled, dispensed
Box of single service Styrofoam cups being stored on floor of dining area. Nacho boats, containers and paper plates being stored with food contact surface facing up.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink was found to be soiled and dusty.
Corrected
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7/10/2014 | Routine | 87 |
NOTE: Routine inspection wad conducted before the required 90 day spacing. This is due to the pool going to special hours and the concession stand not being open.
HACCP: Provided Sanitizer wiping cloth HACCP sheet.
Sanitizer used is Chlorine
All frozen food is frozen
- In-use food dispensing utensils properly stored.
Ice scoop in the ice bin used for the Sno-cone was being stored with the handle touching the product.
Corrected by an employee elevating the scoops hand so it was no longer touching the product.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
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8/15/2013 | Routine | 99 |
- Critical: Water source safe, hot, and cooled under pressure
Corrected: Snack bar now has hot water to all sinks.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
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6/28/2013 | 1st Recheck | |
HACCP: Discussed hot holding temperature for corn dogs.
Sanitizer used is Chlorine.
All rechecks have a fee associated with them.
- Critical: Water source safe, hot, and cooled under pressure
There was no hot water in the snack bar area.
In speaking with the manger on duty the YMCA has been notified and is not sure when it will be fixed.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.\
A recheck will be conducted on or after 6/28/13
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6/10/2013 | Routine | 95 |
HACCP: Provided Cooking Temperature HACCP
Sanitizer used is Chlorine
Currently no sanitizer made at the time of this inspection so a concentration was not taken.
No violation noted during this evaluation. | 8/28/2012 | Routine | 100 |
HACCP: Discussed Frequent hand washing. Provided HACCP Sanitizer used is Chlorine.
- In-use food dispensing utensils properly stored.
Ice scoop was being stored with the handle touching 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.
Corrected: Scoop was removed.
- No Certified Manager Present
No certified person's certificate available for viewing.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Provide a certificate to be viewable at the time of inspection.
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6/7/2012 | Routine | 99 |
HACCP: Discussed general cleaning before reopening in the summer.
Snack bar was not in operation at the time of this inspection so no temperatures or sanitizer concentration was taken.
No violation noted during this evaluation. | 10/31/2011 | Routine | 100 |
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