HACCP: Discussed proper personal hygiene habits, ensuring that hands are washed frequently and only the appropriate jewelry is worn as needed. A food service employee shall not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact single-use gloves. Food service employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound. Food employees shall not wear jewelry on their arms and ands while preparing food, except for a plain ring such as a wedding band or medical information jewelry. Provided Hand washing HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the buckets, chlorine bleach is the sanitizer used in the dish machine.
- Food contact surfaces designed, constructed, maintained, installed, located.
Paper towels are being used for the drying of parmesan and pepper dispensers.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) baffle of the ice machine, 2) shelving in the Traulsen cooler, 3) Edlund scale, 4) seals of the prep cooler, 5) interior of the Hatco Flav R Savor.
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. 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.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) food release shelving, 2) pan lid shelving, 3) salad bar transport cart, 4) exterior of the cabinets at the soda fountain.
Clean and sanitize all non food contact surfaces routinely.
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.
- Single service items properly stored, handled, dispensed
Single service articles are being stored on the floor of the outside storage areas.
Corrected
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled. The floor under equipment and the edges of the walls are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled.
Clean all attached equipment routinely and maintain clean.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable and maintained clean.
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5/29/2014 | Routine | 92 |
HACCP: Utensil storage.
Chlorine sanitizer is used. Sanitizer in bucket was 100ppm. Sanitizer in dish machine was at 50ppm.
Frozen foods were frozen.
- Non-food contact surfaces clean
1. Handles of multiple coolers soiled. 2. Bottom of wings cooler soiled. 3. Three compartment sink soiled. Clean all non-food contact surfaces as often as necessary to maintain clean.
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.
- Storage/handling of clean equipment, utensils
Silverware stored with some forks up and some forks down in plastic container on soda fountain counter. Correct by storing all silverware and utensils with the handle facing up.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Floors properly constructed, clean, drained
1. Floors in walk-in cooler soiled beneath racks and in corners. 2. Floors located under dish machine soiled. 3. Floors behind and next to the ice machine soiled.
Clean all floors as often as necessary to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. Fan in walk-in cooler has heavy accumulation of dust. 2. Ceilings throughout prep area, above three compartment sink, and above dishmachine soiled. Clean ceilings and attached equipment as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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10/3/2013 | Routine | 96 |
HACCP DISCUSSION: SANITIZING
- Critical: Sanitizing concentration
Sanitizing concentration on dishes out of dish washer was below 50ppm. Ensure chlorine sanitizer at between 50 to 200ppm. Machined primed and sanitizing concentration up to 50ppm. Corrected.
- Non-food contact surfaces clean
Soiled areas around dish washer.
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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Mop head on the floor in the back.
Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in a manner that does not contaminate food, utensils, equipment, or linens.
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4/16/2013 | Routine | 94 |
HACCP DISCUSSION
- Critical: Sanitizing concentration
Sanitizer detected on dishes in dish washer was below 50 ppm. Ensure sanitizer up to 50 to 200ppm with the use of test strip.
Machine was primed and sanitizer up to 100ppm
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9/5/2012 | Routine | 96 |
HACCP: DISCUSSED SANITIZING CONCENTRATION CHLORINE SANITIZER USED
- Non-food contact surfaces clean
Soiled areas around hand sink by the 3-compartment sink.
Soiled top area of dish washing macine
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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3/8/2012 | Routine | 99 |
.HACCP:Discussed food temperature. Chlorine used as sanitizer.
- Critical: Hot food at proper temperatures
Temperature of pizza sauce at 127 degree F in a steam table by soda dispenser.
Keep temp of hot food at 135 degree F or above.
Steam table turned up.
- Storage/handling of clean equipment, utensils
Improper storage of clean plastic utensils in a white plastic storage below steam table in the front.
Store clean utensils with handles facing the same direction to enable hygienic dispensing.
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9/14/2011 | Routine | 94 |
.HACCP: Discussed storage of food. Chlorine bleach used as sanitizer.
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave by the front counter.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Soiled racks of storage on wheel in a warmer.
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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4/27/2011 | Routine | 97 |
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