US Foods for frozen foods, BJ's for candy. Chicken, hamburgers, corn dog nuggets and pizza commercial products, frozen, reheated for immediate service. No foods cooked from raw ingredients or hot held. Reheating done in microwaves.Nacho cheese will be reheated and hot held. Discussed reheat/cooling procedures, times and temperatures. Three swim meets are held at facility and raw ground beef will be cooked by concession stand workers. Thermometer and test strips available. EHSS discussed hand washing and glove use, employee health, menu. Discussed air drying equipment after cleaning and sanitizing. EHSS will provide flyers for reheating and cooling cheese and OEHS Guide to Employee Health. Nacho cheese will not reheat to 165 in 2 hours. Discussed ways to ensure that cheese reheats to proper temperatures with two hours. Cheese can be 1) portioned and reheated in the microwave for immediate service, 2) reheated in microwave and hot held in cheese warmer, 3) reheat on small portion of cheese and place in warmer 4) reheat cheese on stove, or 5) a new cheese warmer may be considered if it is the sole method of reheating. Cheese should be stirred during warming process. Large containers of cheese should be divided before cooling over night. The cooling process starts when food reaches 135 degrees. The food should cool to 71 degrees within 2 hours or less and to 41 degrees in the remainder of the 6 hour period. Use an ice bath, freezer, dividing food or a combination of these methods. Stir food constantly during cooling process.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. PIC had no way to verify that employees are trained to report symptoms, diseases and exposures.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Hair Restraints - Effectiveness (repeated violation)
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: Reheating for Hot Holding* (corrected on site)
Observation: Nacho cheese classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding to 165 degrees after being previously reheated and cooled.
Correction: Reheat commercially processed RTE food for hot holding to 165°F or above after cooling.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
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.
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06/18/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: Observed employee don a new pair of gloves without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness (corrected on site)
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
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored in food between uses.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dogs, corn dogs, and nuggets in the refrigeration unit was not properly dated for disposition after opening. Employee dated food items.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the refrigerator.
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, pizza cutter. Employee placed equipment to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the inside of the storage cabinets 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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Cups stored with food contact surface facing upward.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Fly strip observed hanging over prep table in the kitchen where dead insects may be impelled or fall. Fly strip relocated.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Provided.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Whole observed in the ceiling in the women's restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Two chemical spray bottle observed without a label. Employee discarded spray bottles.
Correction: Label spray bottles with contents or discard.
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06/10/2014 | Routine | |
Chlorine sanitizer ~ 50 ppm. Form 1-B signed. Employee health info posted. No insects observed. Person in charge stated that the bait traps for ants in the establishment were done by a pest control company.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Recommend marking 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.
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08/02/2013 | Risk Factor | |
Chlorine sanitizer ~ 50 ppm. Food source US Foods.
- Person in Charge (corrected on site)
Observation: Observed food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend PIC advising employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use.
Correction: Recommend wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cheese sauce hot holding at improper temperatures.
Correction: Recommend discarding the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Observed toilet room doors being kept open
Correction: Recommend keeping toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Pests - Controlling Pests*
Observation: Observed presence of ants on walls along handsink.
Correction: Recommend having pest control company service facility to control presence of insects.
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06/11/2013 | Routine | |
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