GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: education on date marking and labeling
- Critical: Wholesome, sound condition
Several items in the white refrigerator next to the swinging door were found spoiled. Items included apples, broccoli, peppers, and other fruits and vegetables. The fruits and vegetables had visible spoilage including mold.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Corrected by discarding all spoiled foods (see voluntary destruction form).
- In-use food dispensing utensils properly stored.
A scoop was found in the green container of rice below the microwave with the handle in the rice
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
Correct by storing all utensils with the handle extending out towards the employee
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the inside of the oven next to the grill
- Non-food contact surfaces clean
The floor behind the stove/oven on the cook line is heavily soiled
- Floors properly constructed, clean, drained
The floor behind the stove/oven on the cook line is heavily soiled
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11/10/2015 | Routine | 90 |
HACCP: Cross contamination
- Critical: Potential for cross-contamination
storage practices
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Found duct tape on the drain board to the three compartment sink.
Sinks and drain boards shall be self-draining.
- Non-food contact surfaces clean
Non food contact surface cleaning: defrost the white chest freezer, dust the can goods shelf, clean the sheet pan that holds spices. Non food contact surfaces shall be clean.
- Storage/handling of clean equipment, utensils
Found spoons and ladels with food contact surface presented. Corrected by inverting utensils so that handle is presented.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please dust the heating / ac vents in the kitchen. Please dust the fan over the white chest freezer. Dust above the back door in kitchen. Walls and ceilings shall be clean.
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8/26/2015 | Routine | 91 |
HACCP: Food Handler Training. Both owners have FSSMC and do not need Food Handler Training.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Multiple foods cooling in the Adcraft and Frigidaire cooler without a date and time of cooling marked, including crab rangoon, breaded/fried chicken pieces, and various noodles. Corrected: items labeled with date and time.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Plastic wrap is used as a surface on exterior handles of microwave and Frigidaire cooler. Repair handles or provide smooth, easily cleanable, nonabsorbent surface. Plastic wrap is a single-service item and should only be used once and then discarded.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of True cooler, interior of Adcraft cooler, interior of prep cooler in front of grill, interior of microwave. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
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4/21/2015 | Routine | 96 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Observed several meats not in original container without labels.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Label foods.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwave oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of prep table cooler and Frigidaire freezer. Clean and sanitize non food contact surfaces.
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10/30/2014 | Routine | 92 |
HACCP - Discussed and provided written information on thawing. Sanitizer - chlorine
- Critical: Wholesome, sound condition
Found dented cans on shelf storing dry goods.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Remove dented cans. Worker separated dented cans and plans to return to vendor.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Scoops used for dispensing bulk dry goods found with handle in product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Store utensils with handles extended out of product.
- Critical: Sanitizing concentration
Sanitizer solution greater than 400ppm. Maintain chlorine sanitizer solution in buckets at 200-300ppm. Worker made fresh sanitizer at 300ppm. Corrected.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth in refrigeration unit and on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizer bucket. Worker placed wet wiping cloths in sanitizer bucket.
- Food contact surfaces of equipment and utensils clean
Bottom interior shelving of reach in coolers soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of prep table cooler and upright freezer. Doors of reach in coolers soiled with debris. Dry storage shelving soiled with debris. Outer lids of bulk containers soiled with debris. Handles of knives stored in knife holder soiled. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring in corners and under large equipment soiled with debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
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7/11/2014 | Routine | 81 |
HACCP - Discussed with owner and gave written documentation on proper cooling of potentially hazardous foods.
Sanitizer - chlorine
- Food protection during storage, prepartion, display, service, transportation
Observed bottled beverages stored in hallway leading to restroom.
No food shall be stored in toilet rooms or vestibules. Move food to a proper storage location away from hallway and restroom.
- Food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on doors of 2 door True cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelving in prep table cooler soiled. Containers storing bulk dry goods soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on doors of prep table cooler and 2 door True cooler. Shelving in dry storage area soiled with debris. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
To go containers stored in hallway leading to restrooms.
Single-service articles shall not be stored in toilet rooms or vestibules. Store single service articles in proper location.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Walls behind cooking area soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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3/25/2014 | Routine | 91 |
HACCP: Discussed prep time. Keep food below 41 during prep/. Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
Cooked chicken in various locations, prep cooler, white freezer and in the true cooler, were not date marked with a day and time.
Discussed with the owner who stated everything is cooked in the morning and on most days it is all used up by the end of the day. Just provide a date mark for the day it was cooked and cooled. Also include a the time it was cooled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces clean
The white plastic container storing soup to-go cups and lids is 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
The following locations are where the floor is soiled: under the cooking equipment, under/around the stove, around the stand up deep freezer, under the racks below the tv, under the double door coolers.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan and fan guard attached to the wall above the deep freezer is soiled.
Routinely clean the fan and also the walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
The bleach in the wiping bucket was very strong.
Corrected by discussing proper concentrations and made up a new sanitizer bucket with the appropriate concentrations
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
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10/22/2013 | Routine | 91 |
HACCP: Discussed storage of meat, chicken, and shrimp in the deep freezer.
Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
No date mark for cooling container of rice and container of chicken.
Label these items with the time and date. If hold for more then 24 hours label them with a discard date also.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces of equipment and utensils clean
The following areas are noted to be soiled: upper interior of the microwave and the bottom interior of the vegetable cooler.
Clean and sanitize all food contact surfaces routinely. Clean these areas as soon as possible and maintain them to be clean.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Floors properly constructed, clean, drained
The following locations are where the floor is noted to be soiled: under the rack and along the wall behind said rack where the sugar,flour and other bulk spices are kept, around the wheels for the steam table and prep cooler, under cooking equipment and under the 3-compartment sink along the wall.
Clean and maintain clean floors. Clean these areas as soon as possible and maintain them to be clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The following locations are where the walls are noted to be soiled: behind hand sink, behind 3-compartment sink and to right left of the 3-compartment sink.
Clean and maintain clean walls. Clean these areas as soon as possible and maintain them to be clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/16/2013 | Routine | 95 |
HACCP: Discussed hand washing. Always wash hands before putting on gloves.
Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
1)Mustard and sweet & sour not labeled that are stored on the tables. 2) Cooling fried chicken not labeled with date and time.
1)All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
2)Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The bottom of the vegetable cooler and the bottom of the prep cooler are soiled.
Clean and maintain clean all food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Floors properly constructed, clean, drained
The following areas are where the floor is soiled: under the rack where sugar and other spices are kept and under the 3-compartment sink.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
The wiping cloth bucket had a high reading for the sanitizer concentration.
Corrected by education and the employee made a new bucket of sanitizer. Sanitizer concentration shall be between 100ppm-200ppm.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
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2/5/2013 | Routine | 87 |
HACCP: Discussed wiping cloths and sanitizing food contact surfaces.
Sanitizer used is Chlorine.
All Frozen food was Frozen.
- Food protection during storage, prepartion, display, service, transportation
Various food items in the meat and vegetable true coolers were uncovered.
Keep foods covered during storage and while no in use.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected: Food was covered.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces soiled: The upper interior of the microwave and the bottom prep cooler.
Clean and sanitize all food contact surfaces routinely to prevent accumulated soil.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The exterior of the meat cooler door is 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The restroom door is not self closing.
Install a self-closing device for the restroom door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
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9/4/2012 | Routine | 93 |
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