HACCP: Sanitizers
- Original container, properly labeled, consumer advisory
Found prepacked muffins with out proper label.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Thermometers provided and conspicuously placed
Please provide a thermometer to the coke cooler in the storage room.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
The make table cutting board has become worn and stained.
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.
- Wiping cloths clean, used properly, stored
Found wiping cloth stored 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.
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10/20/2015 | Routine | 95 |
HACCP: Provided and discussed hand washing haccp. Sanitizer used is Quats
- Food contact surfaces of equipment and utensils clean
Observed the interior of the microwave to be soiled and the bottom of the true sandwich make cooler to be 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.
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2/9/2015 | Routine | 98 |
Frozen foods frozen, hot foods hot.
HACCP - Discussed using time as a control for potentially hazardous foods.
- Critical: Foods properly cooled
Foods including sliced tomatoes, shredded cheese, chicken salad and tuna salad not date marked with date package opened. Biscuits and gravy on steamtable at 118F. Employee states it was put out at 8am. Employee date marked opened packages of potentially hazardous foods and increased temperature in steam table.
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.
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.
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9/9/2014 | Routine | 95 |
HACCP Discussed date-marking of potentially hazardous foods.
Quat sanitizer is utilized.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Center glass plate of kitchen microwaves is soiled.
Wash, rinse, and sanitize center plate.
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.
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5/15/2014 | Routine | 98 |
HACCP: Chlorine sanitizer must be at an effective strength to sanitize but not so strong that it becomes toxic.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
•Turkey and tuna salad not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. The maximum hold time is 7 days.
- Non-food contact surfaces clean
1) Plastic container holding utensils on rack over sink was soiled at bottom.
2) Blender base and shield soiled with splatter.
3) Syrup bottles soiled around lids/spouts.
4) Hook/holder on side of cooker/steamer is soiled.
5) Base of front door on glass cooler in stock room 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.
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9/10/2013 | Routine | 94 |
HACCP: Ensure that foods are reheated thoroughly throughout to a temperature of 165 and held hot at 135.
- Original container, properly labeled, consumer advisory
1) No labeling on the precooked thawing sausage patties.
2) Absence of thaw dates on the hot dogs.
Label all ready to eat foods with the date of opening, date of freezing (if applicable) and date of thawing in order to track the 7 day life.
*items were labeled*
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
White cutting board surface has deep grooves from cutting that make effective cleaning and sanitizing difficult.
Resurface or replace.
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4/1/2013 | Routine | 93 |
HACCP: Boiled eggs are a ready to eat food and must be dated marked.
- Plumbing installed and maintained
Hand sink in kitchen was not dispensing hot water.
Contact plumber to restore full function to handsink.
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8/23/2012 | Routine | 99 |
HACCP: date mark single slice cheese that is considered a soft cheese such as American, mozzarella etc.
- Food contact surfaces of equipment and utensils clean
Vegetable cutter - table top design - left soiled with pieces of onion.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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3/12/2012 | Routine | 98 |
HACCP: Discussed date marking and left HACCP sheet on procedure of date marking.
- Non-food contact surfaces clean
1) Front and sides of coolers soiled.
2) Areas on doors and fronts where hands contact equipment soiled.
3) front of microwave 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.
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11/7/2011 | Routine | 99 |
HACCP: Food dispensing utensils must be stored either in product at proper temp. or clean and dry out of product.
- Single service items properly stored, handled, dispensed
Box of paper napkins directly on floor of storeroom.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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4/25/2011 | Routine | 99 |
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