Discussed with the Person-in Charge:
Example employee health handout provided
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch near the dishmachine: cheese graters and deli slicer blade. PIC removed all items to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a container of insecticide stored in the dry storage area near clean linens. PIC removed the insecticide from the establishment.
Correction: Containers of insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. The PIC indicated that insecticide powder was being applied inside the establishment by an employee. EHS instructed that only a licensed individual could apply insecticides. PIC indicated that they will only use a licensed individual from now on. Facility does use a licensed company currently.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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03/04/2016 | Risk Factor | |
Discussed the following with the Person in Charge:
1. Ensure pizza prep and sandwich prep coolers maintain foods at 41 and below. PIC stated he contacted refrigeration repair company to check refrigerators. The bottom of the sandwich prep cooler is leaking condensation, but no foods are stored on the bottom at this time.
2. Recommend returning to food safety courses. Handouts left with the Person in Charge.
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Unpackaged food stored in direct contact with undrained ice. Observed scallops and shrimp in contact with undrained ice. Person in Charge removed the ice and agreed to store items in a collander-style container to allow for the ice to drain.
Correction: Store unpackaged food in drained ice.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping clothes were stored in water with no measurable concentration of bleach. Bleach was added to buckets for a sanitizer solution concentration of 50 parts per million.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The tomato sauce in the steam table was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Tomato sauce was holding at between 115'F and 125'F on the steam table. PIC removed the pans of sauce and placed them on the stove to reheat to 165'F.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the deli slicer and the can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. Observed stacks of single-service containers stored with the food contact surface facing upward unprotected.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door of the facility is observed to not seal properly. Observed gaps along the base of the door.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front hand sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the front hand sink near the steam table.
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 (repeated violation)
Observation: Vinyl coving is peeling away from the wall in several locations throughout the kitchen, and the wall by the entrance from the reception counter to the kitchen is in need or repainting.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/20/2015 | Routine | |
Discussed the following items with the Person in Charge:
1. PIC able to demonstrate food safety knowledge during today's inspection. Recommend attendance at a food safety course. Class information was left with the Person in Charge.
2. Updated hand outs regarding employee health were left with the person in charge.
3. Ensure ambient air temperatures inside of coolers are set to approximately 36-38'F in order to help maintain foods at 41'F and below.
Minimal food preparation observed during today's inspection. Ensure employees are wearing gloves or otherwise preventing bare hand contact with ready to eat foods, and washing hands frequently during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods, such as Ham (46'F it), Pepperoni (45'F it) and Sausage (45'F it) cold holding at improper temperatures in the pizza prep cooler. Sliced tomatoes (45'F it) and ham (45'F it) cold holding at improper temperatures in the sandwich prep cooler. PIC is monitoring temperatures and will discard left overs after four hours. If refrigeration units do not adjust to proper temperatures, he will contact refrigeration repair company.
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) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods such as cooked pasta, sliced deli meats, and lasagna in the refrigeration units are not properly dated for disposition.
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site) (repeated violation)
Observation: The food contact surface of the white trash can liners used to cover shredded mozzarella cheese in the walk in cooler is not safe.
Correction: Repair or replace the bags with a food grade material to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine 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
Observation: The door gasket to the left door of the salad prep cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Drain plugs are missing at the three compartment sink. Employees are using plastic wrap to plug the drain at this time.
Correction: Replace the drain plugs to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade and several lids and food storage containers on the clean equipment storage shelf. Can opener blade was cleaned and sanitized immediately, and PIC agreed to clean equipment on shelves as soon as possible.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the fryer cabinet has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Stacks of single service containers and lids were observed stored with the food contact side facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Vinyl coving throughout the facility is no longer sealed to the wall in several locations.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment on the cook line noted in need of cleaning. PIC stated equipment is pulled away from the wall for a deep cleaning every Thursday evening, therefore cleaning will be done today.
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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07/17/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Based on conversations with employees, the tray of lasagna in the walk in cooler was made this morning. Ensure it continues to cool down to 41'F. Temperature was 46'F internally during inspection today (approximately 4 hours after the lasagna was prepared.)
2. Several hand outs were left with the Person in Charge.
3. It is highly recommended that the PIC return to food safety classes.
- 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 chicken breasts and raw shell eggs stored over a container of marinara sauce and a container of sliced potatoes soaking in water in the walk in cooler. Items were rearranged on shelves for proper storage.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed food stored on the floor of the walk in freezer. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna, deli meats and cooked pasta in the refrigeration units are not properly dated for disposition.
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the white garbage bag being used to cover cheese in the walk in cooler is not safe.
Correction: Replace bag with a food grade material to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 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 chlorine bleach 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
Observation: The door gaskets on the pasat prep cooler, the pizza prep cooler and the glass door reach in cooler in the back prep area of the facility are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The small cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the meat slicer, the potato slicer, and the can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the can rack, and the inside of the reach in coolers, have an accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates and to-go containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory next to the steam table in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving throughout the kitchen is no longer sealed to the wall.
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: The floor in the walk in cooler is noted in need of detailed 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine bleach sanitizer in the wiping cloth bucket measured at over 200 parts per million. Employee adjusted concentration to approximately 50 parts per million.
Correction: Utilize chlorine bleach sanitizer solution at 50-200 parts per million when applying to food contact surfaces
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07/18/2013 | Routine | |
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