- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of a black mold-like substance along the panel inside the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Prohibitions - Single Service
Observation: Observed a single service cup being used as a scoop in the sugar bin.
Correction: Advised PIC to obtain a durable scoop with a handle for use in dry goods.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor underneath fryer area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/05/2015 | Routine | |
* Facility is clean and organized, well maintained.
* Suggested to PIC to keep cooling temperature logs on pulled pork and any other items that are made and cooled. Discussed proper cooling methods and times/temperatures.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Large, deep container with tight covered lid was being used for cooling a big batch of pulled pork in the walk-in cooler.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in multiple reach-in cooler 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the flour and sugar container lids have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/22/2015 | Routine | |
Notes:
*Educate employees on the company's employee health policy. Suggest having employees sign an agreement and also post for employees to be able to read if they forget the details of the policy.
*Ice machine needs to be emptied and washed, rinsed and sanitized. Observed a build of of mold on the inside of the machine.
*Observed boxes of napkins stored on the floor instead of on wire shelving. All items in the facility should be stored at least 6 inches off the floor.
*Do not store in use serving utensils on counter top or with the handle in contact with the food.
*Food thermometers need to be checked for calibration daily using the ice point method. Implement a policy and assign this task to ensure all food thermometers are accurate. Also, remember that food thermometers are food contact equipment and that they need to be washed and sanitized in between uses.
*Highly suggest that facility implement the use of temperature logs on all cold and hot holding equipment. Gave manager some sample equipment logs as well as cooling log.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Inspector gave PIC a sample copy of an approved employee health policy. She will post and implement.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed two employee beverages, one of which did not have a lid, stored on or above food or food contact surfaces.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed cans of pesticides being stored in the chemical storage area.
Correction: Remove unnecessary poisonous or toxic materials. Pesticides should not be stored where easily accessed by employees and should only be applied by a licensed pest control operator.
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11/25/2014 | Routine | |
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled bacon not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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02/10/2014 | Routine | |
Keep up the good work.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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05/01/2013 | Routine | |
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