The above observations and the following were discussed with the person in charge:
-Time as a public health control policy, paperwork provided.
-Provide another thermometer for the under counter reach in cooler.
-Replace the gasket on the 2nd door of the reach in freezer.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, all in use utensils are washed, rinsed and sanitized or changed out once after lunch and once at night when closing. Facility is open for roughly 19 hours daily. Discussed cleaning and sanitizing or changing out in use utensils at least once very 4 hours with the PIC during the inspection.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are washed, rinsed and sanitized or changed out at least one every 4 hours.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The cleaning schedule for the shake machine is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. The PIC stated that the milkshake machine is cleaned and sanitized every 2 days.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the milk shake machine. Cleaning and sanitizing of the milkshake machine is required at least once every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the 2 door reach in freezer 2. the interior of the under counter reach in cooler 3. the caulking behind the 3 compartment sink.
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: Stainless steel food storage containers stored over the 3 compartment sink were found stacked while wet after cleaning and chemical sanitization.
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.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors in the warewashing area and by the ice machine are not maintained in good repair. The grout between the floor tiles in these areas has become worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed degreaser stored on the rack next to the bread. An employee removed the degreaser and placed it in the designated area during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/28/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-All in use utensils are being washed, rinsed and sanitized at least once every 2 hours.
-A small leak was observed under the hot holding station. Repair as needed.
-Bleach sanitizer in the sanitizer bucket measured 100 ppm.
The person in charge was very cooperative and willing to make corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed foods stored on the floor in the walk in freezer and by the back door of the establishment.;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)
Observation: The ready-to-eat (RTE) commercially processed chili, cheese and hot dogs stored in the refrigeration unit were not properly dated for disposition after opening. Discussed date marking procedures with the person in charge.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Time as a Public Health Control*
Observation: The sliced cheese and sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 2 or 4 hour cook, serve or discard by time. Sliced cheese was measured at 75'F and sliced tomatoes were measured at 52'F. PIC stated that they are using time as a public health control instead of temperature. Products were not labeled with the time made or the time to be discarded.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control*
Observation: No written procedures observed for the use of time as a public health control for sliced tomatoes and sliced cheese. PIC stated that cheese is held for 2 hours and tomatoes are held for 4 hours. No policy observed.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The cleaning schedule for soft serve ice cream machines is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. Per conversation with the person in charge, the ice cream machines are cleaned and sanitized every other day.
Correction: Ensure all ice cream machines are cleaned and sanitized at least once every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the shelves in the walk in cooler 2. the interior of the reach in freezer by the drive thru 3. the portable fan by the fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed that the pre-wash spray hose extends below the flood rim level of the sink basin at the 3 compartment sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed on the ground beside the grease receptacle outside of the facility.
Correction: The grease and refuse container storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: he following areas are not maintained in good repair: 1. the floors by the ice machine and the fryers (grout has become worn between the floor tiles) 2. the floor/wall tiles in the restroom under the handsink are no longer sealed to the wall/floor.
Correction: 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: Chemical spray bottles are not properly labeled. Observed several chemical spray bottles stored throughout the facility improperly labeled. PIC labeled all chemicals with the appropriate name during the inspection.
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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04/28/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
-Remove any signs on the ground around the dumpster area.
-Employee health policy observed, handout provided.
-Observed a small leak in the handsink by the side door of the kitchen, repair as needed.
-A gasket is on order for the under counter reach in cooler.
-Bleach sanitizer in the sanitizer buckets measured at 100 ppm.
Staff members are doing an excellent job with keeping the kitchen and all equipment very clean, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed boxes of food stored on the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The ice cream machines holding potentially hazardous food items maintained under proper refrigeration throughout the facility are not being cleaned at least once every 24 hours. An employee stated they clean out the ice cream machines once every 3 days. Discussed proper cleaning procedures with the person in charge.
Correction: Clean and sanitize the ice cream machines at least once every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the freezer used to stored hamburger patties 2. the shelf holding the bread 3. the interior and gasket of the under counter reach in cooler on the line 4. the bottom of the Traulsen Reach in Freezer in the front of the kitchen.
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: The stainless steel containers stored over the 3 compartment sink were found stacked while wet after cleaning and chemical sanitization.
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.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities in Good Repair
Observation: The grout between the floor tiles throughout the kitchen is not maintained in good repair. Observed gaps between the floor tiles throughout the kitchen were the grout has become worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/22/2013 | Routine | |
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