Foods supplier is Stanton. No foods are cooked from raw ingredients and no foods are reheated and cooled. Chicken nuggets are pre-cooked and reheated to order. Chili and cheese are precooked. Chicken and hot dogs are received frozen and reheated to order. Ice cream is made on site and kept 7 days. Good date marking observed. Ice cream scoops are stored in the ice cream chests and cleaned and sanitized at the end of the day. Waffle cone batter is made with an egg/milk based dry mix. Batter is mixed a made and used with no mix held over. Discussed cleaning and sanitizing of the ice cream machines. Machines are disassembled and cleaned and sanitized after each batch of ice cream is made. Thermometers are available for taking food temperatures and in each refrigerator and freezer. Discussed and provided handouts on handwashing and glove use.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the milk shake containers and wands used to prepare potentially hazardous food items are not cleaned and sanitized every 4 hours.
Correction: Clean and sanitize milk shake containers and wands no less than every 4 hours to prevent the growth microorganisms on those surfaces. Containers and wands stay at room temperature.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed water cups on top of the ice machine and single service cups used for beverages and milk shakes not stored to protect the lip contact surfaces.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Recommend keep cups inverted with plastic sleeve around cups.
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10/09/2015 | Routine | |
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Attending an accredited food safety training course.
2. Employee health policy. FDA Form 1-B given to the PIC.
3. Proper method for calibrating the metal stem thermometer.
Observed the overall facility very clean and well organized.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods hot holding at improper temperatures: chili-126°F, cheese sauce-124°F. The PIC discarded both food items.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate. The reading on the thermometer was 20°F when placed into a ice water solution.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- 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 (1.5 mm or less) 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.
- 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 (QT-10) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front of the kitchen is being used for purposes other than washing hands. Observed unclean pitcher and cup stored in the handsink after use.
Correction: The handwash facility identified above is to be used for washing hands only
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10/14/2014 | Routine | |
Thermometer should be available in walk-in cooler to measure temperatures. Observed hand washing and glove usage. Most potentially hazardous foods (PHF) stored frozen and are precooked. No Violations.
No violation noted during this evaluation. | 04/23/2014 | Risk Factor | |
No violations. Excellent duty list for staff resulting in very clean and well organized establishment. Discussed Employee Health training and distributed educational hand outs and materials to PIC. Cooking hot dogs and chicken nuggets only, not being cooked at time of inspection.
No violation noted during this evaluation. | 10/28/2013 | Routine | |
Observed sanitizer container for washing cloths above 400 ppm. Recommend sanitizer level be 200-400 ppm Quat. 3 basin sinks for wash-rinse-sanitizing. Very clean, well organized establishment. Front prep cooler in need of repair, service has been requested.
- Critical: Employee Health*
Observation: Observed PIC not fully able to list signs/symptoms and diseases for food handlers not to work in establishment.
Correction: Recommend Employee Health signs/symptoms be readily posted and available for employees to understand. PIC should be able to communicate about the Employee Health policy.
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04/29/2013 | Risk Factor | |
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