- Test kit provided and used to measure sanitizing solution concentration
Observation: There are no test strips to check the concentration level of the sanitizer.
- Food is properly labeled
Observation: Deli sandwiches must contain labeling information that includes the name of the establishment, ingredients in decending order by weight, net contents.
- Separation from food, equipment, utensils, linens, and single service
Observation: There was a can of WD-40 next to the serving utensils and onions on the kitchen counter top. Corrected on site by removing and storing it in non kitchen area.
- Sanitization methods - hot water, chemical
Observation: Ware is not being sanitized in the manual warewashing. All ware must be washed, rinsed, sanitized, and air dried. Corrected on site by establishing a procedure with the sanitizing step.
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12/18/2014 | Regular |
| No violation noted during this evaluation. | 10/10/2014 | Other |
- Test kit provided and used to measure sanitizing solution concentration
No sanitizer test strips could be found for checking the proper concentration of sanitizer used at the three compartment warewash sink.
- Sanitization of food contact surfaces - before use and after cleaning
Worked with person in charge to fullfill the sanitizer requirement at the warewash sink. All ware cleaned in a commercial kitchen must include a sanitizing step.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Food is properly labeled
Packaged Deli sandwiches made onsite are to be labeled with the name of this establishment, common name of food packaged, full list of ingredients in descending order of predominance by weight, net contents (weight, count or volume), and any cautionary statement regarding allergens.
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer is needed in the kitchen for use on thinly cooked foods. No thermometer could be found in the milk self-serve reach-in cooler. Ensure that all food refrigeration units are equiped with a thermometer.
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11/15/2013 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Sanitization of food contact surfaces - before use and after cleaning
Worked with person in charge to fullfill the sanitizer requirement at the warewash sink. All ware cleaned in a commercial kitchen must include a sanitizing step.
- Food is properly labeled
Packaged Deli sandwiches made onsite are to be labeled with the name of this establishment, common name of food packaged, full list of ingredients in descending order of predominance by weight, net contents (weight, count or volume), and any cautionary statement regarding allergens.
- Test kit provided and used to measure sanitizing solution concentration
No sanitizer test strips could be found for checking the proper concentration of sanitizer used at the three compartment warewash sink.
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometer is needed in the kitchen for use on thinly cooked foods. No thermometer could be found in the milk self-serve reach-in cooler. Ensure that all food refrigeration units are equiped with a thermometer.
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11/15/2013 | Routine |
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