- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee beverages stored on prep tables and equipment storage shelves.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw cheese dip and artichoke dip. Observed bags of dips thawing in standing water in the prep sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The automatic sanitizer dispenser at the 3-compartment sink is not dispensing sanitizer. (A call has been placed to the service company for repairs. Sanitizer tablets are being used in the meantime.) UPDATE: The service technician arrived during the inspection and repaired the dispenser.
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.
- 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: 2 pairs of tongs, measuring cup, and scoop hanging on the rack above the 3-compartment sink, red cutting board in 3-compartment sink area (stained & scored), 2 soiled chicken sauce containers in cook area (have not been used yet today).
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Containers for the storage of dry seasonings (on the shelf in the dry storage room) are soiled with food debris on the exterior.
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: Plastic containers on storage shelf in prep area were found stacked while wet after cleaning and chemical sanitization. Chicken sauce containers in cooking area stored upside-down and wet from previous night. Some containers had lids on them.
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
Observation: Clean utensils found stored above the soiled side of the 3-compartment sink. Utensils hang low and may be subject to contamination from soiled dishes and dish water.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: Ceiling light covers near the walk in units and prep area are not properly attached.
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: Original container of "Boil Out" fryer cleaner does not have a legible manufacturer label. (The product name was written on the container and the MSDS sheet was located).
Correction: Provide manufacturer's label on containers of @Hazardous product@ that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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08/07/2015 | Routine | |
Abbreviations: WIC- Walk In Cooler, RIC- Reach In Cooler, IT- Internal Temperature, ST- Surface Temperature, SP- Sandwich Prep Cooler, SLD- Salad Prep Cooler
Facility is very clean and well maintained. Thank you!
Dish machine measured 100 ppm chlorine
Bar dish machine measured 100 ppm chlorine
Kitchen 3-compartment sink measured 300 ppm quat
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No indication of sanitizer in 2 wiping cloth buckets on cook's line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The onion slicer on storage shelf was observed soiled with onion pieces.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the bar were not observed sanitized due to minimal concentration of sanitizer in the 3-compartment sink basin. (Employee used 2 sanitizer tablets for approximately 4 gallons of water. The instructions advise to use 1 tablet per gallon of water. Solution was remade.)
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Can of wasp spray insecticide stored with cleaning products on chemical storage shelf. (Insecticide was relocated to the office)
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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08/22/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed a bulk container of sugar near ice tea machine that was not labeled. Person in charge had container labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the convection oven was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the convection oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the dish machine were not observed sanitized. The high-temperature dish machine rinse is measuring only 157'F. Person in charge will call repair company. Until the machine is working properly, they will wash the dishes in the dish machine, but sanitize them in the 3-compartment sink.
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 (corrected on site)
Observation: Several plastic insert containers on the clean dish rack were found stacked while wet after cleaning and chemical sanitization. The containers were taken back to the dishroom to be re-washed.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory near the dishroom. Person in charge filled paper towel holder.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (corrected on site)
Observation: Observed two light bulbs burnt out under the hood on the cook's line.
Correction: Replace the light bulbs and maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle of glass cleaner in the chemical storage area that was not properly labeled. Person in charge had bottled labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/18/2013 | Routine | |
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