Ensure containers for taco salad shells and chips are being washed/rinsed/sanitized because they are direct food contact surfaces. Use 3 compartment sink if they are too large for dish machine.
No violation noted during this evaluation. | 02/02/2016 | Follow-up | |
Ensure concentration of bleach in sanitizer buckets is checked with sanitizer test strips to make sure concentration is between 50-100 ppm.
Left Dishwashing handout.
Follow up will be on or before Feb. 4, 2016.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Mushroom gravy (126 degrees F) and marinara sauce (89 degrees F) observed hot holding at improper temperature.
Correction: Food must be hot held at 135 degrees F or above. Items must be reheated to 165 degrees F prior to hot holding.
- Critical: Food Contact Surfaces - Cleanability*
Observation: Container used for storing taco shells observed to be damaged and repaired with tape. Observed accumulations of food residue or other debris on the outside of taco shell and chip containers, also sticky to touch.
Correction: Food contact surfaces should be smooth, durable, and easily cleanable. Damaged containers should be replaced. Maintain these surfaces clean to sight and touch.
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01/26/2016 | Routine | |
Great job date marking and separating raw foods from ready-to-eat foods, and using proper cooling methods.
Ensure wiping cloths are being stored in sanitizing solution, not on counter tops. Also ensure employees are not wiping off knives and thermometers with dry wiping clothes or aprons. Discussed this with PIC.
Left consumer advisory handout with PIC and discussed menu. Only items that are undercooked (hamburgers, steak) must be marked with a consumer advisory.
- Critical: Employee Health* (corrected on site)
Observation: No employee health policy is posted in facility.
Correction: Ensure employee health policy is posted in a location where employees know where to find it, can read it, and understand what to do if they become ill. Left handout with PIC.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee touching clean dishes after handling dirty dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed several food items (e.g. chicken salad, prepared chicken salad sandwiches, salad plates) uncovered in prep units and walk-in cooler.
Correction: Prevent potential contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Dessert cooler observed to be out of temperature at time of inspection (50 degrees F).
Correction: Ensure cooler is serviced and no food is stored in it until it is able to hold at 41 degrees F or below. All food was removed from cooler during inspection, and PIC is addressing the problem.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several plates with old food residue encrusted on them being stored as if clean and ready to for customer orders.
Correction: Ensure all food contact surfaces are clean to sight and touch before resuing them.
- Non-Food Contact Surfaces
Observation: Observed accumulations of debris, old food residue, and trash on racks where clean dishes are stored and in plastic bins where clean dishes are stored. Also observed handles of cold holding units to have accumulations of old food residue encrusted on them.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/06/2015 | Routine | |
NOTE: Left and explained handouts on cooling food & CDC risk factors for foodborne illness. Good job date marking store sliced / store-prepared food. Good separation of ready-to-eat foods from raw foods in coolers. Observed good thawing methods. Reminder to always changed gloves after touching contaminated surfaces such as cooler doors.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees were observed putting on gloves without first washing their hands multiple times.
Correction: To avoid potential cross-contamination onto gloves which will touch ready-to-eat foods, always wash hands prior to putting on gloves. .
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Plated salads were observed uncovered / not protected from contamination in salad prep cooler.
Correction: Ensure salads are wrapped or otherwise stored in a manner to protect from contamination (packaged, covered, wrapped, etc.).
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Employees were observed using handwash sink for uses other than handwashing (filling up wipe rag buckets, filling pans)
Correction: To help encourage proper handwashing, only use the handwash sink for handwashing.
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01/30/2015 | Routine | |
Bleach at wiping cloths: 100 ppm
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that precut salad mix in plates was not protected from cross contamination because it was stored stacked on one another without wrapping.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
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11/05/2013 | Routine | |
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