HACCP: Discussed date marking and labling of any cooling food items
Sanitizer used is Chlorine
All frozen foods are frozen.
- In-use food dispensing utensils properly stored.
A bowl is being used as a scoop in the chicken breading.
Use a handled utensil to dispense food 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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in the small prep cooler is rusted and peeling.
Repair, resurface, or replace shelving.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
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 cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following are locations where there is exposed wood or particle board: Shelf above the flat grill, the edge of the shelf above the 3-comp sink and the shelving where can goods are stored.
Repair, resurface or replace the above mentioned shelving so that it is smooth, easily cleanable and non-absorbent.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave is soiled with food splatter.
Clean and sanitize all food contact surfaces routinely to prevent accumulation of soil.
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.
- Lighting provided as required. Fixtures shielded
The light in the walk in cooler was not working.
Repair or replace the light.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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1/23/2012 | Routine | 93 |
HACCP: Used of three compartment sink as dump sink.
Frozen food: Frozen
Sanitizer: Chlorine
*Note: Wall behind handsink showing signs of pealing. May need to repair soon.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket of Walk in cooler ripped and in need of repair.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Kitchen handsink soiled and apperared to be used as a dump sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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7/5/2011 | Routine | 97 |
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