HACCP: Hand washing
- Food contact surfaces of equipment and utensils clean
Found char build up on several of the baking pans and sheets.
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
Non food contact surface cleaning: please clean wicker baskets where soup bowls are stored above the cook line, remove char build up from the baking rolling racks, the caulk line behind the three comp sink is black, please detail the soda machine area below and between nozzles, please clean the handle to the walk in cooler in the baking area. Non food contact surfaces shall be clean.
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1/14/2016 | Routine | 97 |
Spoke to Phil (GM) about the nature of the complaint.
He stated that he received same complaint.
Mouse was caught and discarded.
Invoice from Steritech is attached.
All exterior bait stations were replaced.
No mice were observed at the time of the investigation.
Theank you for your cooperation.
- Food contact surfaces of equipment and utensils clean
Found char build up on several of the baking pans and sheets.
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
Non food contact surface cleaning: please clean wicker baskets where soup bowls are stored above the cook line, remove char build up from the baking rolling racks, the caulk line behind the three comp sink is black, please detail the soda machine area below and between nozzles, please clean the handle to the walk in cooler in the baking area. Non food contact surfaces shall be clean.
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1/14/2016 | Complaint Investigation | 100 |
HACCP: Temperature documentation. All soups >135*F
- Food contact surfaces of equipment and utensils clean
Make sure to remove all sticker residue from plastic and metal pans before they go through dish. Found several sickers and residue left on clean pans. Found several baking sheets with char build up on them. Food contact surfaces shall be clean.
- Non-food contact surfaces clean
Found caulk line Found handle to the walk in bakery cooler soiled. Corrected. Found dust food debris accumulation on the bread shlef above the make line. Please dust shelf. Non food contact surfaces shall be clean.
- Single service items properly stored, handled, dispensed
Found single service lids for drink station stored in the gabage can cabinet. Corrected and removed lids. Single service items must be protected from contamination.
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11/10/2015 | Routine | 96 |
.Complaint logged about rats at facility. Spoke to manager ( Phillip ) about the nature of the complaint. He stated he received the same complaint. He stated instance happened over a month ago. Phil stated that one morning about a month ago his baker saw a rat running across the parking lot on the south side of the building. Rat was captured and released by the woods west of the Safelight auto glass shop.
Inspected gounds and landscape around building and around dumpster area. No mounds found. No holes found.
Facility does have rat bait/ trap by the back door area. Facility also has several glue traps throughout facility.
Facility PCO is Steritech and last two service dates were on 9/8/15 and 9/21/15.
No rats observed inside or outside facility.
Thank you for your cooperation.
No violation noted during this evaluation. | 9/30/2015 | Complaint Investigation | |
HACCP: Provided power outage haccp sheet
Sanitizer used: Quats for 3-comp. Chlorine for dish machine
All frozen food was frozen.
No violation noted during this evaluation. | 8/11/2015 | Routine | 100 |
HACCP: Discussed and provided wiping cloth haccp
Sanitizer used: Dish machine - chlorine. 3-compartment and wiping cloth use Quats
All frozen food was frozen.
Note: Keep any eye on the temperature inside the drawer part of the salad prep cooler. Recommended getting and designating a smaller waste can for the hand sink next to the freezer. Currently there is a larger can which moves around, if it is not near the hand sink it would be a violation. Also discussed proper thawing of package chicken and turkey and any other frozen foods. It is thawed under running water then placed in the walk in cooler until ready to use,
Provided food handler certificates upon next inspection. Currently staff on duty could not get in to the cabinet were these are kept.
- Non-food contact surfaces clean
Observed the following non-food contact surfaces to be soiled: plastic bins which store the dressing cups located in the prep cooler next to the slicer, grey bins where plastic utensils are kept and the fan guards in the bakery cooler.
Clean and maintain clean all non-food contact surfaces.
- Storage/handling of clean equipment, utensils
Observed the handles of the to-go black soup scoops were not stored with them presented to the employee.
Corrected by arranging the scoops so that the handles are not extended out to the employee.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Single service articles not re-used
Observed a soup container to be used as a scoop in the flour at the bakery area.
Corrected by removing the container and discussed using handled scoops.
Use handled scoops to dispense food.
- Floors properly constructed, clean, drained
The following locations are where the floor is observed to be soiled: around the wheels, under the racks and in the corners of the walk in cooler, also under the chemicals for the dish machine.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/10/2015 | Routine | 95 |
Frozen foods•frozen, hot foods hot.
Discussed food storage issues in the front of house and in the back of house.
Quat sanitizer used in 3 compartment sink and in sani buckets at 200 ppm. Chemical dishwasher used as well.
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- Food protection during storage, prepartion, display, service, transportation
Loaves of bread, baked goods at back of house being stored on metal trays without a lining to protect them.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Storage/handling of clean equipment, utensils
Plates, bowls, being stored on countertop with food contact surfaces 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.
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10/23/2014 | Routine | 97 |
HACCP: Provided General food storage haccp sheet
Sanitizer used: Dish machine - Chlorine 3-comp sink and wiping cloth buckets use Quats.
All frozen food was frozen
- Non-food contact surfaces clean
Two areas observed to be soiled were the top of the dish machine and the counter under the self service Pepsi machine.
Clean and maintain clean all non-food contact surfaces.
- Single service items properly stored, handled, dispensed
Observed a container of plastic black knives being stored with their food contact surfaces up.
Corrected by inverting the knives so that they can be gasped by their handles instead of the food contact side.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Floors properly constructed, clean, drained
The following areas are where the floor is soiled: under the dish machine, under the rack next to the oven in the bakery area and long the baseboards under the prep 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 vent above the salad prep area and the ceiling around the vent has dusty accumulation.
Clean and maintain clean walls and ceilings.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/9/2014 | Routine | 96 |
HACCP: Provided Boil order haccp sheet
Sanitizer used: Quats - 3-compartment sink and wiping cloth buckets
Chlorine - dish machine
Reviewed cooling procedures.
- Floors properly constructed, clean, drained
The floor in the walk in cooler(corners) are soiled. The floor under equipment along base boards are soiled.
Discussed with the manager who stated they pull all equipment out from the wall and clean under/behind them.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/18/2014 | Routine | 99 |
HACCP - Discussed types of sanitizer and proper concentrations with worker. Food protection of potentially hazardous foods during storage, preparation and service.
Sanitizer - buckets - quats
- dishmachine - chlorine
- Non-food contact surfaces clean
Lids of bulk dry food containers soiled. Handle on door to walk in cooler soiled. Drawer at baker's station soiled with debris. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring in walk in cooler soiled with debris. Provide a routine cleaning.
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12/30/2013 | Routine | 98 |
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