Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The raw breaded fish patty (119'F) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. PIC placed the fish patty in the fryer to continue cooking. Fish patty measured 196'F.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink at the fryer station is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the speciality prep and beef prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The tomato slicer was observed soiled to sight and touch. Tomato slicer placed at the 3-compartment sink for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice chute at the drive-thru drink machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice chute at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: fryer cabinets, exterior of sheet pans over the 3-compartment sink, exterior of food containers over the 3-compartment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers stored in the walk-in cooler were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on the mop sink threaded faucet as required by law. Observed a hose, under pressure, attached to the faucet without proper backflow or backsiphonage protection.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the ceiling tiles throughout the facility, especially around all air vent units, to be 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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02/04/2016 | Routine | |
Discussed with person in charge:
- PIC turned off sandwich prep unit #1 to defrost. Some foods were above 41'F and relocated. The unit was turned back on and foods will go back in the unit when it holds proper temperature.
The facility is very clean and well maintained. Thank you. Good Job!
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed tongs with the handle portion stored in contact with the foods items in the reach-in freezer by the fryers. PIC stated that employees do not wear gloves when handling the tongs.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey (44'F), sliced ham (46'F), sliced brisket (47'F) were observed cold holding at improper temperatures in the sandwich prep unit. PIC stated the unit was turned off an hour ago to defrost. PIC relocated the foods in the walk-in cooler. The unit was turned back on and the foods will go in the unit after it reaches proper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting boards along both sandwich prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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02/06/2015 | Routine | |
3-compartment sink - 200 ppm quaternary ammonium
HACCP logs observed during inspection. Logs appear accurate.
In general, facility is clean and well maintained.
Observed good hand washing and glove usage during inspection.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Food thermometer in roast beef in hot holding unit read 120'F.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/04/2014 | Routine | |
Conducted standardization exercise at facility.
No violation noted during this evaluation. | 06/27/2013 | Training | |
Discussed the following items with the Person in Charge:
1. Procedures for milk shake machine. Product is discarded weekly, and this is included in their cleaning schedule documents.
2. HACCP logs for beef roasts were observed. Logs appear accurate and consistent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The caulking along the left hand side of the three compartment sink and along the upper rim of the mop sink basin is no longer in good repair. These pieces of equipment are no longer sealed to the walls and are creating a cleaning hazard.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Observed deep scratches on cutting boards, especially along the front rim of the board.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces, such as the interior of the fryer cabinets, the door gaskets of the reach in coolers, and the shelving in front of the microwave ovens, are noted with an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning spray was observed on a prep table adjacent to prepared turnovers, and not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/08/2013 | Routine | |
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