HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Critical: Outer openings protected from insects, rodent proof
Back door observed slightly open with sunlight showing through the side. Back door should be tight-fitting and closed completely when not in use to preclude the entrance of pests. Corrected by locking door.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Walls, ceilings, and attached equipment, properly constructed, clean
Men's and women's restroom vents are soiled. Clean vents routinely.
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9/3/2015 | Routine | 95 |
HACCP: Food Handler Training. All employees have completed Food Handler Training but establishment is unable to provide certificates for every employee. Provide copies of certificates at next routine inspection.
Quats is the sanitizer used in the establishment.
Frozen foods stored frozen.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed outside dumpsters stored with lids open. Close lids when not in use to decrease pest attraction. Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Outer openings protected from insects, rodent proof
Observed back door propped open approximately 2 inches upon arrival for inspection. Corrected: door shut tight to preclude the entrance of pests.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
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4/2/2015 | Routine | 94 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in sani buckets at 200 ppm.
HACCP - Discussed labeling of water bottles, discussed food handler training. Manager states that employees are doing food handler training this upcoming weekend.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Piece of wrapper in handwashing sink.
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9/18/2014 | Routine | 95 |
Qua/t Sanitizer used
Frozen Foods frozen
HACCP - Food Protection: Discussed protecting loaves of bread that are cooling by placing empty tray on top of bread rack or otherwise covered.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed dumpster lids open upon arrival.
- Critical: Outer openings protected from insects, rodent proof
Observed back door open approximately 2 inches upon arrival.
Corrected by: Door closed tightly and locked. Ensure openings to outside are always closed to discourage the entrance of pests/rodents.
- Floors properly constructed, clean, drained
)A. Floor in Freezer soiled.
- No Certified Manager Present
I re FSSMC Food Safety Sanitation Manager Certificate not present in facility.
Original certificate must be stored in establishment and presented upon request.
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5/29/2014 | Routine | 93 |
| HACC|P: Keep handles of scoops up and out of foods to prevent cross contamination.
FOOD LICENSE MUST BE POSTED IN FULL PUBLIC VIEW.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) White bowl used for chopping salad had excessively damaged interior. Bowl was thrown out.
2) Racks in the walk in and the Delfield prep cooler are damaged with a peeling chipping coated surface.
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.
- Food contact surfaces of equipment and utensils clean
1) Top interior of microwave in back and both microwaves in front soiled with dried on splatter.
2) Top interior of the toaster oven soiled.
Food n contact surfaces of all cooking and refrigeration equipment must be kept free from food debris, build up, splatter residue and other accumulated soil.
- Non-food contact surfaces clean
1) Black lid and straw holder by pop machine soiled on inside guides. 2) Handles to coolers and microwaves and sides and tops of doors to coolers and microwaves soiled with build up where hands contact. 3) Cabinet under handsink in front soiled. 4) Top underside of shelf above make line soiled with splatter. 5) Lower shelf next to compressor for make cooler soiled. 6) Lower 3 tier shelf next to safe is soiled. 7) Plastic bin holding lids on lower shelf near prep area in back soiled.
- Floors properly constructed, clean, drained
Floor• in walk in soiled with build up around legs of racks and in corners.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/30/2013 | Routine | 94 |
HACCIP: Utensils must be washed rinsed and sanitized every 4 hours if in constant use. If not in constant use this must be done immediately prior to next use.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in prep coolers and walk in are damaged and rusted.
2) White board at the rear prep cooler is cut and grooved excessively making effective cleaning and sanitizing improbable.
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.
- Non-food contact surfaces clean
S< Most all of the equipment handles and tops and sides of doors are soiled where hands contact.
Plastic bin under sink olding utensils 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.
- Single service items properly stored, handled, dispensed
Single use paper boats on top of microwave and a stack of black bowls and clear lids not stored properly.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Plumbing installed and maintained
Piping leaks under the last bay of the 3 bay sink. There is a floor drain about 12 inches from the leak that prohibits this from being a hazard Repair so that wastewater drains through the appropriate piping.
- Floors properly constructed, clean, drained
Floor is soiled behind rolling bread racks. Lots of paper debris behind them as well.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/3/2013 | Routine | 94 |
| Complaint # 13-0064 was addressed on March 7, 2013. I spoke with the store manager, Sherry, who stated she was aware of the complaint and had been contacted. Sherry stated that the complaintant told her it was a young man and on that day there were 2 men working in the evening. She has not been able to follow up with either of them since the incident but is discussing the importance of this issue with not only both of them but also the entire staff.
No violation noted during this evaluation. | 3/7/2013 | Complaint Investigation | |
HACCP: Handwashing must include
1) Vigorous scrubbing for at least 20 seconds
2) Using the paper towel to turn off the water faucet.
NOTE
- Thermometers provided and conspicuously placed
No thermometer could be located in the white door cooler.
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.
1) Prep cooler in front and in back have chipping, peeling coating on the racks inside.
2) Walk in has peeling, chipping coating on the shelving.
3) White board at the prep table in back has grooved cut surface that makes effective cleaning and sanitizing difficult.
4) MULTIPLE BREAD FORMS ARE DAMAGED, TORN AND SHREDDING. THESE MUST NOT BE USED TO HOLD OR PREPARE FOOD.
5) Front inside panel of the white door cooler has a damaged soft styrene type surface.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Rack above the 3 bay sink has damaged coated surface that is peeling.
2) Can opener base mounted on prep table has large loose metal flakes and rust.
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.
- Non-food contact surfaces clean
1) All seams - upper and lower - on the gasket seals of the prep coolers are soiled.
2) Black container holding utensils behind the meatballs is soiled inside.
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
1) Various areas where the black salad bowls and clear lids were stored improperly.
2) Paper boats for portions at front make cooler area stored improperly.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Plumbing installed and maintained
Faucet joint on 3 bay sink is leaking and restricting flow of water into bays.
- Floors properly constructed, clean, drained
Freezer floor has a clearly visible layer of build up under all the racks.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Provide certification that has not expired.
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8/28/2012 | Routine | 92 |
HACCP: OUTER OPENINGS MUST REMAIN CLOSED WINDOWS AND STORM DOORS MUST BE PROPERLY SCREENED IF REMAINING OPEN
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple meats and cheeses in the front cooler were out of temperature at a range of 47.5 to 51 degrees.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
*items were thrown out*
DO NOT USE THIS UNIT UNTIL REPAIRED AND CAPABLE OF CONSISTENTLY HOLDING FOODS AT 41 DEGREES OR LESS.
- Critical: Foods properly cooked and/or reheated
Meatballs in the steam well containers were at a temperature of 86 degrees.
Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to at least 165°F or higher for 15 seconds throughout before being served or placed in a hot food storage facility.
Reheating in a steam table is not permitted.
- Thermometers provided and conspicuously placed
No thermometer could e located in the white front cooler or the 2 door delfield prep cooler in back.
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.
1) Racks in the walk in and in the small prep cooler in back have damaged surface with peeling paint.
2) Interior of the white front cooler has a missing protective panel over the insulation on the left hand door.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Racks above the 3 bay are damaged and lifting, peeling surface.
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.
- Critical: Sanitizing concentration
No detectable level of sanitizing solution the red bucket by the milk cooler.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Food contact surfaces of equipment and utensils clean
1) Blower cover in the walk in is soiled with dust.
2) Interior of the white front cooler is soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Wooden high chair has a thick layer of build up on the front and sides rails. 2) Both enclosed rolling racks that hold bread have a heavy build up of crumbs on the lowest shelf under the slides. 3) Undersides of the upper shelves above food has splatter. 4) Corners of upturned ledges on cabinet doors are soiled. 5) Doors a nd handles of equipment are soiled where the hands contact. 6) Lower shelving below both soda machines 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
Flooring along baseboards, around legs of equipment and in hard to reach areas is soiled with a black build up.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/4/2012 | Routine | 83 |
HACCP: Ensure sanitizing solution remains at sufficient strength for effectiveness.
- Thermometers provided and conspicuously placed
No the7rmometers were available for make cases.
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.
Racks in walk in are damaged - the coated surface is lifting and peeling off.
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.
- Non-food contact surfaces clean
The following surfaces are soiled: the handles-door tops and sides of the reach=h in cooler in front, the microwave handle(excessively), lower edges of cabinet doors inside where the metal is turned up, doors and handles on the Nu-Vu bread unit, crevice and space between the hot well and the cold make unit, interior of soda cabinet in self serve area, underside of Coke machine in back area around the nozzles, black straw and sugar holder out front.
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.
Pay special attention to the areas where hands will contact equipment.
- Floors properly constructed, clean, drained
Flooring is soiled around pipes under cabinets in soda area, in rear of facility around soda boxes and around the legs and sides of equipment the sit on floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Spray bottle containing blue chemical under front handsink was not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*bottle was labeled*
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11/14/2011 | Routine | 90 |
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