Mayonnaise in store room is 2 years and 5 months old. Use FIFO and follow manufacturer guidelines for shelf life.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: 1. top of the bakers table is cracked and scored, 2. interior surfaces of Hobart reach in units #2033, 2034, and 2037 are chipped and rusty.
Correction: Repair/remove/replace the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces (repeated violation)
Observation: The reach in units' exteriors and door gaskets have accumulations of mold or debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under sanitizing compartment of the dish sinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensation was dripping onto food products in Hobart freezer #125861.
Correction: Repair the condensation leak to prevent incidental contact with foods.
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01/11/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged:1. top of the baker's table is cracked and provides crevices in which bacteria may grow, 2. second milk box is inoperable, 3. metal ice scoop is corroded.
Correction: Repair or remove the damaged equipment.
- Warewashing Equipment, Cleaning Frequency
Observation: The sanitizing compartment of the three compartment sink is soiled.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The door gaskets and fronts of some refrigerators and freezers are moldy.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues and mold growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the prep sink are leaking. Sanitizing compartment plug leaks by.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing wall tiles by back door. Ceilings in rest rooms not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Window fan and window blinds 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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09/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken nuggets hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a new quaternary ammonium 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 (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: 1. major condensation leak in Freezer 2034, 2. Refrigerator 2033 is very rusty, 3. Baker's table has large crack through food contact surface, 4. Insulation exposed in one milk box.
Correction: Repair or replace the noted equipment promptly to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Distressed Merchandise, Segregation and Location
Observation: Dented cans of peaches for credit, redemption, or return are not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Physical Facilities in Good Repair
Observation: Some kitchen wall tiles have fallen off.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Window fan and window blinds 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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05/11/2015 | Routine | |
*Monitor canned goods and segregate damaged items from useable stock.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair: 1. Condensation leak in Hobart 2034, 2. Insulation exposed at flip down door on milk box, 3. Rusty interior on Hobart 2033.
Correction: Repair the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the single prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Window mounted fan and wall vent 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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01/08/2015 | Routine | |
Health Permit renewed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Some foods onserving line and in warmers hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: REPEATS___Equipment observed in a state of disrepair and damaged: Hob 2033--rusty interior, Hob 2034--condensation leak inside unit, Hob 2037--peeling interior finish, milk box--exposed insulation at flip down panel..
Correction: Repair/replace the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the single prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Window blinds and window mounted fan 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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09/10/2014 | Routine | |
Cover foods on the serving line whenever possible to maintain temperature
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Some chicken pieces on both serving lines hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: Hobart # 2033-rusty interior
Correction: Hobart #2034- major condensation leak inside
- Non-Food Contact Surfaces
Observation: The chemical cart and rolling trash can base have accumulations of grime and debris.
Correction: Clean surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quaternary ammonium solution at a proper concentration of 150-400ppm.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Window blinds, wall fan 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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05/06/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Foods on left serving line hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium 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 (repeated violation)
Observation: Equipment observed in a state of disrepair: cracked baker's table, milk boxes' seals and latches, Hobart Ref #2033 rusty, Hobart Freezer #2034 condensation leak(scheduled to be replaced).
Correction: Repair/replace the equipment noted to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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01/09/2014 | Routine | |
Health Permit renewed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: cracked baker's table, milk boxes' seals and latches in disrepair, Hobart refrigerator 2033 is rusty, Hobart freezer 2034 has a major condensation leak..
Correction: Repair the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it.
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09/17/2013 | Routine | |
*SEVERAL EQUIPMENT AND FACILITY REPAIRS NEEDED AT THIS TIME. PLEASE ADDRESS PROMPTLY.
- Critical: Package Integrity* (corrected on site)
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. *Store items apart from the useable products until returned.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: 1. Hobart Freezer 2034- severe condensation leak inside of the unit, 2. Both milk boxes- damaged interior trim and latches that do not hold, 3. Bakers table top cracked in a number of places, 4. Hobart Refrigerator 2033- rusty interior, 5. Dish sink plug- does not hold water.
Correction: Repair/replace damaged equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solutions used in the warewashing sink and some wiping cloth buckets was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: screen door in very poor repair.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: damaged or missing wall tiles in several areas of the kitchen facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall and floor areas 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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05/06/2013 | Routine | |
Ensure all hot holding equipment is on and up to temperature before placing food into them.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: BBQ 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.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Foods in one warmer and on one serving line hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the Vulcan refrigerator at the serving line are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on some commercially processed ready-to-eat (RTE) yogurts in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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
Observation: There was no temperature measuring device located in one milk box.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Condensation leak observed in Hobart freezer #2034.
Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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01/16/2013 | Routine | |
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