HACCP: Cold holding on buffet
quat used as sanitizer
hot water used as sanitizer in dish machine at 220 degrees.
- Food contact surfaces of equipment and utensils clean
A. Underside of milk machine soiled.
B. Underside of large mixer soiled.
C. Meat slicer blade underside soiled.
Clean and sanitize.
- Non-food contact surfaces clean
Exterior of handles on cabinets near juice machine soiled.
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
Floors throughout and in hard to reach areas soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Walls behind meat slicer soiled.
B. Ceiling vents soiled.
C. Paint flaking from old "hood" near dish machine.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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9/28/2011 | Routine | 95 |
HACCP: Hand sanitizers quat used as sanitizer dish machine hot water sanitizing @ 220 degrees f
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
.Food on salad bar @ 45-50 degrees.
Food in prep cooler on cook line @ 60 degrees.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Corrected by discarding.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Handsink at waitress area used as dump sink.
Handsinks must be used for handwashing only.
Corrected by education.
- Food contact surfaces of equipment and utensils clean
Underside of milk dispensing machine soiled.
Meat slicer in kitchen soiled.
Knife in clean knife rack soiled.
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.
- Storage/handling of clean equipment, utensils
Dishes at salad bar area (bowls etc.) stored with food contact surface up.
Cups, glasses, bowls, plates and similar items shall be handled without contact with inside surfaces or with surfaces that contact the user~s mouth.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling excessively soiled around vents.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
Spray bottle at waitstation not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected by labeling.
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5/4/2011 | Routine | 81 |
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