HACCP: Discussed Milk dispensing. Sanitizer used is Quats
- Non-food contact surfaces clean
Interior of cabinets soiled.
Clean and maintain clean all non-food contact surfaces.
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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8/13/2012 | Routine | 99 |
HACCP: Discussed Labling of chemical bottles. Provided Toxic haccp Sanitizer used is Quats.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Milk being stored in a pitcher on the self service counter was at 50 degrees F.
All potentially hazardous foods must be at 41 degrees or below.
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: Employee discarded the milk. It is recommend that small pint containers be used instead of storing the milk in large pitchers with ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
The plastic containers used for gravy has pits and is not smooth and easily clean able.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleansable, and durable under conditions of normal use.
Food-contact surfaces shall be smooth and easily cleansable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
Provided new containers free of difficult-to-clean pits and corners.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave in the kitchen is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The interior cabinets under the waffle maker and the drawers of the same cabinets are soiled.
Clean and maintain clean non-food contact surfaces to prevent accumulated soil.
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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2/27/2012 | Routine | 90 |
HACCP- Discussed food storage and provided HACCP Bulletin.
- Critical: Sanitizing concentration
No sanitizer was present in the third compartment sink. Equipment and utensils shall be sanitized in the third compartment. Concentration was changed to 200 ppm.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Abso-Cold cooler, cabinet containing syrup, toaster, drawer under juice machine, cabinet under coffee machines, interior of True freezer, interior of microwave. Clean and sanitize all food contact surfaces routinely and maintain clean.
- Storage/handling of clean equipment, utensils
Several utensils are being stored in a bin facing multiple directions. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Store utensils with handles facing the same direction to minimize contamination of food contact surfaces.
- Single service articles not re-used
A cardboard waffle box is being used to store cereal in. Re-use of single-service articles is prohibited. Remove box.
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12/13/2011 | Routine | 91 |
HACCP: Discussed the use of self service milk container. It was reccommended that facility utilize pint size cartons for single servings and better temperature control. The employee spoke with management and agreed to switch to pint size cartons..
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The milk in self service pitcher was at 49 degrees F.
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.
The employee discarded the milk. Corrected.
- Critical: Sanitizing concentration
There was no sanitizer concentration reading for the sanitizer in the three compartment sink.
Maintain sanitizing solution concentration at 200-300ppm.
The worker drained the sink and new sanitizer was made with the proper concentration. Corrected.
- Food contact surfaces of equipment and utensils clean
The upper interior of both microwaves is soiled.
Clean and sanitize the interior and exterior of the microwaves routinely.
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8/31/2011 | Routine | 89 |
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