During this inspection the facility appears cluttered and an absence of deep or routine cleaning. There is an old can with numerous cigarette butts in it behind the food prep area, and the walk in refrigerator smells like cigarette smoke.
- Person in Charge
Observation: There does not appear to be a cleaning schedule in place for the kitchen area. Observed heavy accumulation of filth behind and under most shelving and permanent structures.
Correction: A cleaning schedule needs to beput in place to maintain the appropriate level of cleanliness in food preparation and storage areas.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed a large can being used as an ashtray with numerous cigarette butts in it behind the food preparation refrigerator. The walk in refrigerator smells like cigarette smoke.
Correction: Smoking is not permitted in any food preparation area, and there should not be ash trays or butt kits encouraging the practice. Remove can with cigarette butts from the kitchen and cease any smoking.
- Cooling Methods (corrected on site)
Observation: Observed bacon and sausage patties that were cooked this morning stored in deep pans still at 88f, exceeding the 6 hour requirement to bring below 41f.
Correction: Person in charge agreed to discard the bacon and sausage, and insure proper cooling methods are adhered to.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several cold cuts, sliced cheese, hamburger patties, and sliced tomatoes that are stored in the walk in refrigerator are ten degrees or more above 41f. The on duty cook states that they have been stored in the walk in since early this am.
Correction: Discard identified items. The person in charge agreed to discard these items.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Nothing in any of the refrigerators is marked with a date or time prepared or stored. The on duty cook states that all items have been placed in the refrigeration units during his shift today.
Correction: Mark all ready to eat foods and potentially hazardous foods when prepared and placed in refrigeration.
- Temperature Measuring Devices
Observation: Food thermometers were not present to take cooking temperatures.
Correction: Provide appropriate thermometers to take temperatures on cooking and cold holding foods.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Meat slicer
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, (fruit flys and common house flys), and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/20/2015 | Routine | |
Discussed: employee health policy
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employee open drink container without a straw.
Correction: All employee drink contsiners are to be covered with a lid and used with a straw.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping clothes observered no stored in sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sausage (from 8:30 AM) to be 77F.
Correction: Keep hot foods at 135F or higher. Cook immediately reheated to 190F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Potato wedger observe with accumulate food residues.
Correction: Verify that food onraxr surfaxes are washed, rinsed & sanitized every four hours of use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering at 3 bay sink is not smooth and easily cleanable. Observed wall underneah 3 bay sink with exposed areas.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in kitchen is not smooth and easily cleanable.Kitchen ceiling oberved with exposed insulation.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in wall behind three bay sink is not smooth and easily cleanable. Observed wall behind 3 bay sink to be pitted and not easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Handwashing Signage/Handwashing Facilities
Observation: Observed front handsink without required hand washing signage.
Correction: Post a hand washing sign at each hand sink.
A sign or poster that notifies food employes to wash their hands shall be provided at all handwashing sink used by food employees and shall be clearly visible to food employees.
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07/07/2014 | Routine | |
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