Abbreviations: PIC=person in charge
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken pattie was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. temperature was 160'F.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium in the sanitizing bucket located at the bar measured >500 ppm. Recommend setting up 3 compartment sink with the Steramine tablets, checking the PPM and then filling bucket. Obtain test strips for the quaternary ammonium.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/06/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloth stored on the prep counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor of the WIC and WIF.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were observed cold holding at improper temperatures: 1) diced chicken 54'F 2) cooked sausage 46'F (sausage was discarded). Recommend not filling containers beyond the reach of the ice surrounding the food items.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food - Food Labels (corrected on site)
Observation: Observed sugar in a large container in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The warewashing machine had to be run 8 x's to reach 120'F. PIC states that staff is running the machine until it reaches 120'F for the wash cycle.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment and Utensils - Good Repair and Calibration
Observation: The glass plate in the microwave oven is broken.
Correction: Replace the glass plate in the microwave oven to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: 1) rolling pin 2) ladels 3) whisks 4) knives 5) tongs 6) large serving spoons.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the following were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: 1) soda nozzle and holder at the bar 2) white ceiling portion of the ice machine
Correction: Clean the surface of EQUIPMENT 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 (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) top of the warewashing machine 2) exterior of the RIC's and RIF 3) all shelving throughout the facility
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 (repeated violation)
Observation: Observed stainless steel food containers that were 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site)
Observation: Unwrapped forks were not stored in the utensil holder with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Lighting, Intensity (corrected on site) (repeated violation)
Observation: Less than 10 foot candles of light was noted in the prep/cooking area. New bulbs were bought to replace the burnt out bulbs.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: The heat/air conditioning ducts have accumulation of dust.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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05/26/2015 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the handle on the RIF in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the microwave and the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of EQUIPMENT 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 exterior of the following have accumulations of grime and debris: 1) exterior of oven 2) exterior of fryers and inside of the fryer cabinets 3) handle to the RIF 4) handles on the undercounter RIC 5) all shelving throughout the facility 6) floor drains
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all dishes, utensils, cook ware and food storage containers. The 3 compartment sink is not operable due to a leak and the ware washing machine is not operating to the temperatures specified by the manufacturer recommendations.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel food containers that were 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the bar was measured at a temperature less than 100°F. Measured at 60'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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink and the warewashing machine are leaking. The entire faucet system at the hand sink in the bar area is lose.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed torn drywall on the walls in the employee restroom.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the prep area do not appear to be shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the ware washing area. Light measured at less than 10 candles.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in the areas used for ware washing, handwashing, equipment and utensil storage and in toilet rooms.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area. Light measured at less than 20 candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Heat and air conditioning vents were observed with accumulation of dust and debris in the kitchen.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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11/12/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 07/01/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed employee handling ready-to-eat (RTE) food (bread and rolls) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1) blender 2) mixer 3) food processor 4) inside of mircrowave 5) stove top 6) ceiling of ice machine 7) several stainless steel and plastic food containers 8) wire shelving next to the stove 9) doors and handles of RIC's and RIF's
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: Observed several metal and plastic food containers that 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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11/08/2013 | Routine | |
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