HACCP Discussed food storage and using time as a control if necessary.
Chlorine sanitizer is utilized.
- Critical: Hot food at proper temperatures
Cambro of mashed potatoes has an internal temperature of 91 degrees.
Food was discarded by employee
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Lid of prep cooler in kitchen is in disrepair with tape used as a protectant.
Repair prep cooler lid.
Multi-use equipment 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.
- Critical: Sanitizing concentration
No sanitizer detected in sanitizer bucket.
Worker replaced bucket with sanitizer that reached proper PPM
- Food contact surfaces of equipment and utensils clean
Interior bottom surfaces of microwaves in kitchen are soiled.
Wash, rinse, and sanitize kitchenware and food-contact surfaces of equipment after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are excessively soiled with food debris: 1.toaster, 2. interior ceilings and walls of microwave, 3. interior perimeter of fryers.
Non-food contact surfaces of equipment shall be routinely 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
Floors tiles in kitchen are in disrepair and chipping. Floors are soiled with accumulated grease and food debris.
Clean, repair and/or replace tiles.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Coving near fryers is in disrepair. Walls throughout establishment are excessively soiled.
Repair coving and routinely clean and maintain walls and ceilings.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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10/21/2013 | Routine | 85 |
HACCP: Datemarking and holding hot foods was discussed. Chlorine: 100 ppm
- Food protection during storage, prepartion, display, service, transportation
A box of sausage patties in the cooler was not closed.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1. The drain board of the dish machine is not attached to the wall, not level, and holding water.
Repair.
2. The shelf under the stainless steel table used for prepping is rusted.
Resurface.
3. The wall covering behind the fryer is coming away from the wall.
Repair.
- Storage/handling of clean equipment, utensils
The bowls used for sides sitting on the make table were not inverted.
Store inverted to protect the food contact surface from potential contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. There are no paper towels in the men's restroom.
Provide paper towels at all times.
2. There is lime build-up on the counter tops and faucets of both restrooms.
remove build-up.
- Floors properly constructed, clean, drained
1. Several tiles are chipped or missing throughout the kitchen.
Replace tiles.
2. The floor in the walkin is sticky.
Clean and maintain clean.
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4/18/2013 | Routine | 93 |
HACCP: Handwashing was discussed. Chlorine concentration at dish machine: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
2 open packages of lunch meat in the make table were 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.
Corrected by education.
- Food protection during storage, prepartion, display, service, transportation
A tub of pickles in the walkin did not have a lid.
Worker covered the tub.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handle of the upright freezer is missing.
- Non-food contact surfaces clean
The hand contact surface of one of the microwaves was soiled and sticky.
- Single service items properly stored, handled, dispensed
There was a container of styrofoam cups on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Worker placed cups on the shelf.
- Single service articles not re-used
1. Olives were being stored in the walkin in the can.
2. Nuts used as ice cream toppings are being stored in a styrofoam cup.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. The women's restroom had no paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
2. The sink in the men's restroom was heavily soiled with a brown substance.
Clean and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. The coving under the dish machine is coming off the wall.
Repair coving.
2. There is a large hole in the wall behind the mop sink.
Repair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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1/16/2013 | Routine | 85 |
Manager stated that she has ordered new equipment. A plan review was given to the manager to be completed.
Manager stated that no pests have been seen in 2 weeks and that pest control has been coordinated with Kobe to eliminate the population.
Since the preliminary inspection, much cleaning has been done. Many tiles have been replaced. Coving has been replaced in the restroom. The wall by the ice machine has been patched.
Chlorine sanitizer used at dish machine: 100 ppm
HACCP: Handwashing was discussed and a norovirus handout was given and discussed.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1. The handle of the freezer door is in disrepair. Replace.
2. The shelving above the dish machine has exposed untreated wood. Provide shelving that is smooth and easily cleanable.
- Thermometers, gauges, test kits provided
No test strips available.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Non-food contact surfaces clean
1.The hand contact surface of the make table is soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. Several tiles throughout the facility are in disrepair. Replace.
2. Several ceiling tiles throughout the kitchen are in disrepair. Replace.
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11/13/2012 | Routine | 96 |
See attached inspection report.
No violation noted during this evaluation. | 10/8/2012 | Final | |
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