10/8/15 @ 7:03 p.m.: PIC (Kerri) left phone message stating walk in cooler and double cooler both cooling properly. Hinges for walk in cooler to be fixed today. New hinges also put on double cooler. Pump may have to be replaced due to age. Terminix has been called to address fly problem.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Sliced cheese, sliced tomatoes, and milk stored in walk in cooler cold holding at improper temperatures.
2. Sliced tomatoes stored in double cooler cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device in some coolers located in the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: Walk in cooler 48 degrees Fahrenheit
Correction: double cooler 44 degrees Fahrenheit.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to walk in cooler in need of repair.
Correction: Repair the cooer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Pump located in back area near dry food storage is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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10/08/2015 | Routine | |
| No violation noted during this evaluation. | 04/23/2015 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Wiping cloth sanitizer concentration does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/14/2014 | Routine | |
PIC to purchase temperature measuring devices.
PIC to contact pest company for fly treatment.
New food storage containers on order.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cracked/chipped/pitted food storage containers throughout kitchen.
Correction: Replace the containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Numerous flies throughout kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/01/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, shredded cheese, and sliced cheese cold holding in salad refrigeraion unit at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cracked/chipped/pitted food storage containers throughout kitchen.
Correction: Replace the containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: Salad refrigeration unit cold holding @ 57 degrees Fahrenheit.
Correction: Repair or replace unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer concentration less than 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Pests-Controlling Pests*
Observation: Numerous flies throughout kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Personal Care Items - Storage (corrected on site)
Observation: Personal drinking cups stored with food items for sale to public.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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07/30/2014 | Routine | |
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
1:15 p.m. hot water temperature > 110 degrees Fahrenheit.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
1:15 p.m.: Hot water temperature measures >100 degrees Fahrenheit.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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11/14/2013 | Routine | |
Ice machine near drive through remains dirty.
Exposed foods remain open to condensed water drip in walk in freezer.
Cracked metal ice scoop remains in ice machine.
- Food Storage - Prohibited Areas (repeated violation)
Observation: Food storage under lines on which water has condensed in walk in freezer.
Correction: Relocate food storage to an approved area or shield the lines to intercept potential drips.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cracked ice scoop and cracked/chipped food storage containers found in kitchen.
Correction: Replace the equipment or utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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01/28/2013 | Follow-up | |
- Food Storage - Prohibited Areas
Observation: Food storage under lines on which water has condensed in walk in freezer.
Correction: Relocate food storage to an approved area or shield the lines to intercept potential drips.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Egg, sliced cheese, shredded cheese and sliced tomatoes cold holding in walk in cooler at improper temperatures.
2. White cheddar and sliced tomatoes in reach in salad refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cracked ice scoop and cracked/chipped food storage containers found in kitchen.
Correction: Replace the equipment or utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Cooling, Heating, and Holding Capacities
Observation: Reach in salad unit cold holding at 46 degrees Fahrenheit
Correction: Walk in refrigeration unit cold holding at 45 degrees Fahrenheit.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice machine at drive thru and in back area of kitchen in need of cleaning.
Correction: Clean as often as necessary to preclude the accumulation of soil, debris, mold, etc.
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01/22/2013 | Routine | |
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