Discussed with the person in charge:
1. Cooling methods - handouts provided
2. Dual check valve is needed on the threaded fauces where hoses with sprayer nozzles are used.
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
- Critical: Cooling* (corrected on site)
Observation: Scrambled eggs (78'F) and sausage puree (94'F) in the cooling process for two hours were noted not being adequately cooled to prevent the growth of harmful bacteria. PIC voluntarily discarded the food items. Proper cooling procedures were discussed with the PIC.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- 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: spoon stored over the 3-compartment sink, scoop stored in the clean utensil drawer, and two food containers on the clean storage rack. All items were placed in the warewashing area for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a hose with a sprayer nozzle attached on a threaded faucet under pressure at the dishmachine. Per discussion with the PIC, the hose in the mop sink is used with a sprayer nozzle attached.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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03/21/2016 | Routine | |
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
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed a food employee fail to wash her hands for the proper length of time with soap before rinsing. PIC stated handwashing procedures will be reviewed with staff.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Package Integrity* (corrected on site)
Observation: Observed two dented cans in the dry storage area. PIC discarded the dented cans during the inspection.
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.
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12/08/2015 | Risk Factor | |
Discussed with the person in charge:
1. Ensure caulking is placed on the new prep sink/table.
2. Discontinue cloth drying equipment.
3. Good date marking observed
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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over liquid eggs and whipped spread in the walk-in cooler. Raw shell eggs were placed below ready-to-eat foods.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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: spoons stored over the 3-compartment sink. PIC placed items at the dishmachine for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
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09/01/2015 | Risk Factor | |
Discussed with the person in charge:
1. Employee health policy
2. Work order is placed for the walk-in cooler - Recommended to monitor food temperatures in the unit until repaired.
3. Cooling procedures
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked cubed steak(44'F) in the walk-in cooler was measured cold holding at improper temperatures. PIC voluntarily discarded the food item. PIC stated a work order is placed to service the walk-in cooler in order to lower the air temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The cooked hamburger crumbles in the walk-in cooler is not properly dated for disposition. PIC placed a correct discard date on the food item during the inspection.
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.
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06/01/2015 | Risk Factor | |
Discussed with person in charge:
1. Approved food thickening agent is added to certain food items.
2. Freezer was in disrepair and a rental freezer unit was used during the time of freezer repair. Observed the walk-in freezer to be repaired and functioning properly during the inspection. PIC stated that all foods will be removed from the rental freezer truck and placed back in the walk-in freezer.
3. Recommend offering food handler training to at least one food employee. ServSafe information provided.
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 unit
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on the prep tables throughout the facility. PIC removed all wet cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observed sausage patties and sausage links from breakfast stored in tightly sealed bags and placed in the walk-in cooler. The bags were opened to allow proper cooling of the food items.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) tuna salad in the walk-in cooler is not properly dated for disposition. Observed the tuna salad to be marked with a date that would exceed a 7-day hold time.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient).
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, walls, to include behind sinks and equipment, and ceiling are 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Personal Care Items - Storage
Observation: Food employee personal items were observed stored in such a way that they could contaminate the food prep table on the wall by the 3-compartment sink.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/11/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed breakfast food cooling in Walk in Cooler in large containers stacked on top of each other. Foods were rearranged and vented to allow for proper cooling.
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.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Employee corrected.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in wiping cloth bucket measured above 200 ppm. Person in Charge corrected sanitizer to measure at 100 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces, measuring at a concentration of 50-200 ppm.
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03/11/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed an employee drinking from an uncovered container in the food preparation area.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The food-contact surfaces of the slicer and the can opener blade (corrected)were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
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04/08/2013 | Training | |
Site visit made to investigate complaint received 4/8/2013.
Dish machine final rinse - 169.9'F
WCB - 200 ppm quaternary ammonium
Sanitizing presoak - 100 ppm chlorine
Discussed:
1. Employee Health and reporting procedures. Facility has written copy of employee health policy posted and a signed copy in every employees file. No employees have reported being sick this month.
2. Ensure that all employee belongings (coats, purses, drinks, etc.) are stored separately from food or equipment to prevent contamination.
3. Cooling methods - ensure that foods are placed in shallow containers to allow for air flow and rapid cooling.
4. Ensure employees are wearing hair restraints properly.
5. Ensure that cups are kept covered or inverted while waiting to be filled.
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee is drinking from an uncovered container in the food preparation area.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, can opener blade (corrected).
Correction: Clean and sanitize these surfaces for food contact.
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04/08/2013 | Risk Factor | |
Dish machine max temperature - 168.9'F
Discussed: Ensure that all employee drinks are stored in locations that will not contaminate food or equipment.
Abbreviations: WIC - walk in cooler
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed 3 large turkey roasts cooling in WIC. Employee sliced each roast into 3 pieces so it would cool quicker.
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.
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02/07/2013 | Routine | |
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