HACCP DISCUSSION: FOOD STORAGE, CROSS CONTAMINATION, AND SANITIZING.
QUAT AND CHLORINE USED FOR SANITIZING.
- Critical: Foods properly cooled
Meat loaf dated 3/7/13 is passed 7 days of storage. Ensure all cooked food and used up or discarded by the seventh day. Food discarded.
- Critical: Potential for cross-contamination
storage practices
- Thermometers, gauges, test kits provided
No quat test strip can be provided to test concentration of quat solution in the kitchen.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
Concentration of chlorine in a bucket at the bar way over 200ppm. Ensure chlorine concentration in buckets for wiping surfaces at between 100 to 200ppm always with the use of a test strip. Sanitizer diluted.
- Floors properly constructed, clean, drained
Chipping and peeling paints of floor in the walk-in cooler. Repair to provide smooth and easily cleaned floor.
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3/14/2013 | Routine | 85 |
- Critical: Presence of insects/rodents. Animals prohibited
Presence of flies reduced. Change fly strips regularly when saturated.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. A re-inspection fee will be chraged for this inspection
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9/25/2012 | 1st Recheck | |
HACCP DISCUSSION: CONCENTRATION OF SANITIZER.
- Food contact surfaces of equipment and utensils clean
Soiled upper interiors of both microwave in the kitchen areas.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Soiled racks in the walk-in cooler and the infront over steam table. Soiled box fans between a freezer and the table.
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.
- Critical: Presence of insects/rodents. Animals prohibited
Excessive presence of flies in the kitchen.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Re-check on or after 9/24/12. A recheck fee will be charged.
- Floors properly constructed, clean, drained
Soiled floor by the back entrances, under tables,and in the walk-in cooler. Clean and maintain ckean floors
Water accumulation on the floor of walk-in cooler. Elimininate water
- Critical: Toxic items labeled and used properly
Concentration of chlorine sanitizer in the kitchen's 3-compartment sink and a bucket at the bar are over 200ppm. Ensure concentration at between 50 to 20ppm. Corrected by diluting.
- No Certified Manager Present
Presently there is no certified food safety manager.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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9/14/2012 | Routine | 87 |
HACCP DISCUSIION: TESTING OF SANITIZERS. QUAT AND CHLORINE BLEACH USED AS SANITIZER.
- Critical: Foods properly cooled
Containers of portioned dressings in the prep cooler and walk-in cooler not dated.
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.
Corrected date marking.
- Thermometers, gauges, test kits provided
No test strip for quat sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
Sanitizer was changed chlorine bleach and tested.
- Wiping cloths clean, used properly, stored
Wet towels on tables.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled interior of both kitchen microwave.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at the bar hand sink.
At all times, provide papre towel at all hand sink to foster proper and complete hand washing
- Floors properly constructed, clean, drained
Soiled floor by the front entrance and under matts in the walk-in cooler.
Clean and maintain clean floor.
- Lighting provided as required. Fixtures shielded
One of the bulbs in walk-in cooler not shielded.
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.
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4/11/2012 | Routine | 87 |
HACCP: DISCUSSED OPERATION OF MANUAL DISH WASHING. QUAT AND CHLORINE BLEACH SANITIZER USED
- Food protection during storage, prepartion, display, service, transportation
Box of raw potatoes stored directly on the floor near walk-in cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee's drink in an uncovered cup on kitchen prep table.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employees hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusting white rack in the walk-in cooler. Repair to provide smooth and easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of Emerson microwave and Frigidaire microwave in the kitchen.
Soiled door shelves of reach-in Kenmore freezer.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Chipping floor carpets in the kitchen area.
- Lighting provided as required. Fixtures shielded
No light shield on bulbs in walk-in cooler and on lights over prep table.
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.
- Critical: Toxic items properly stored
Coffee filter and single service plates stored on thesame shelves with chemical cleaners in a cabinet above 3-compartment sink.
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.
Single service items moved to another storage.
- No Certified Manager Present
No certified food safety personnel available nor certificate posted on the wall.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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1/9/2012 | Routine | 82 |
HACCP: DISCUSSED CROSS CONTAMINATION.
NO SANITIZING SOLUTION AVAILABLE FOR TESTING AT THE TIME OF THIS INSPECTION.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Ambient temperature of double door True Cooler at 52 degree F. Ensure ambient temperature of cooling units at 38 degree F.
Unit dial adjusted to bring ambient temp doen to 30 degree F.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of two kitchen microwaves.
Soiled surface of white storage racks in the walk-in cooler.
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.
- Non-food contact surfaces clean
Excessive accumulation of soil/dust on the following surfaces: pipes under kitchen and bar utilities, faucets of kitchen hand sink, faucet of 3-compartment sink, lower area of kitchen tables and equipments, ceiling fan in dining area, faucet of men's restroom, fan in women's restroom.
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.
- Floors properly constructed, clean, drained
Soiled coving where floor meets wall in the kitchen
Soiled floor under tables, equipments, and utilities in the kitchen
Soiled floor by the front entrance
Soiled floor under utilities in the bar area
Routinely clean floors and hard to reach areas to prevent excessive accumulation of soil
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust and grease accumulation on hood vent over fryers adjacent to dark microwave.
Clean more often and maintain clean.
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12/9/2011 | Unknown | |
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