Make sure thermometers are stored in the warmest part of the cooler. (by the door)
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: Several pieces of equipment in the kitchen are in need of being cleaned. These items include the bottom shelf of the prep area (by the mixer), exterior of the mixer, the cart which the mixer is on, the table used to stored containers of tea that is brewed, the top of the oven, and the wheels on the table by the breading station. A build up of food debris is noted in these areas. A cleaning list that had been made up was shown to the inspector. If any of the above areas are not on that list, please add these items.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. All hand sinks in the kitchen are in need of being cleaned. Ensure that tea/coffee is not dumped in the front hand sink.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/30/2016 | Routine | |
No violations noted.
Keep wiping cloths in sanitizer.
Thermometers should be in the warmest part of the unit.
Suggested placing a oven thermometer in the warming drawers.
Good focus on food safety.
No violation noted during this evaluation. | 11/23/2015 | Routine | |
Notes:
1. This marks the second consecutive inspection in the morning period where no sanitizer was mixed up in the facility when the inspector arrived. Sanitizer should be mixed up and readily available throughout the kitchen before any food handling takes place. Management needs to ensure staff are doing this everyday!
2. Sliced cheeses in the Randell cold wells are overstocked once again, with the lid being left open quite a bit. Sliced tomato temperatures also elevated.
3. Fly strips may be used, but must be strategically placed so they are not over any food-contact surface, or where there is potential something may drop down into food being handled down below (when strips are hung from ceiling).
4. Discussed purchasing a dual check valve for the mop sink to protect the red hose coming off of the Y splitter valve. Also make sure no hose is stored hanging below the flood rim.
5. Even coffee with a lid must be consumed through a straw in the food preparation area.
6. Have the undercounter fridge next to the fry station checked out. Ponding water noted in the bottom, as well as elevated product temperature. Relocate TCS items immediately.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: No sanitizer buckets or spray bottles mixed up and available for use in the kitchen area when the inspector arrived.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (50-100 ppm). Sanitizer should always be readily available for use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Portioned chicken salad, sliced cheeses, shredded cheese, sliced tomatoes, bottles of milk, and sourcream cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The low boy under the counter by the fry station was observed in a state of disrepair and damaged. Air temperature measures at 48 F, and ponding water noted in the bottom of the unit.
Correction: Repair the refrigerator 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 refrigerator replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold present along the interior surfaces of the ice machine (around shoots ice passes through).
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent build-ups, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles of the various refrigeration units in the kitchen has accumulations of food residues.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Fly strips located over/near one of the fryers and by the front edge of a reach-in-cooler on the food preparation line, where dead insects may fall off and potentially contaminate food.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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08/12/2015 | Routine | |
Adequate thermometer, chlorine test kit, and sanitizer solution (once the inspector requested some be mixed up). Corporate employee health policy is already in place.
Notes:
1. A new drying rack has been purchased, but staff are not properly using it. Wet stacking is still taking place w/ pans being stacked and not inverted for draining. Three pans with food residues were also found stored on the 'clean' dish drying rack.
2. The door lock to the WIC needs to be replaced so the door is pulled closed/closes with a tight seal. Another possible improvement could be adding an air curtain to the unit. Staff are constantly in/out of the unit.
3. No sanitizer was mixed up or in use anywhere in the facility when the inspector arrived. The inspector also observed the gentleman running the chicken station go to a hand sink and fill a sanitizer bucket with straight water and place it on the line for use. Hand sinks are for hand washing ONLY, and water does not to effectively clean or sanitize food contact surfaces of any kind.
4. Discussed the methods used to properly clean the dump station used for all fried products. Most staff did not know how this was done, and questioning of management still need not provide a definitive answer. This piece of equipment must be effectively washed, rinsed, and sanitized at least every 4 hours. This includes the flaps down at the bottom of the mechanism that touches all food. Make sure this is being done correctly, and in the prescribed time frame!
5. Dumpster area needs some attention. A significant amount of cardboard is on the ground all along the back of the receptacle. Management states that it can only be removed when the collection company is present to lift up the dumpster.
6. The pepper jack cheese in the Randell cold wells was significantly over stocked. Make sure only small portions are kept in the top wells, with back ups down low. Lid was being left open on the unit as well. Keep ice/water levels up on the liquid egg kept out for use. Current ice/water levels only covered about the bottom 1/4 of the product.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer was mixed up and available for use anywhere in the facility. The chicken sanitizer bucket contained water. The facility had been operating for two hours.
Correction: Sanitizer is to be mixed up and available for use when any food handling is taking place in a facility. Sanitizer needs to actually BE sanitizer, so food contact surfaces are effectively sanitized!
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Multiple boxes of food in the WIF stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shredded cheese (2 locations), American cheese, pepperjack cheese, colby jack cheese, and liquid egg on ice (ice/water level really low) cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door lock on the WIC is in poor repair and not effectively closing/pulling closed the door.
Correction: Repair or replace the door lock on the WIC door.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Two stacks of metal pans (facing upward) 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the cook line is being used as a dump station for the sanitizer bucket hung by the chicken station and used to fill a sanitizer bucket with water.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Quite a few broken down cardboard boxes were observed adjacent to the refuse container outside the facility. They appear to have been on the ground for some time.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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03/12/2015 | Routine | |
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