The above observations and the following were discussed with the person in charge:
-Add Norovirus to the Employee Health Policy for the establishment.
-Replace the battery in the digital thermometer.
-3 compartment sink set and date marking.
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
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The interior of several drawers and cabinets throughout the kitchen are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade was observed to be dull. Metal shavings were observed along the sides of the can opener blade.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the can opener 2. the interior of the reach in freezer 3. the interior of several cabinets and drawers.
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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01/19/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Clean the wall by the can opener.
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: Package Integrity* (corrected on site) (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented cans of carrots and pineapple observed on the storage rack and in the cabinet in the kitchen. PIC removed the dented cans during the inspection.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in the cabinets throughout the kitchen are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade was observed to be dull. Metal shavings observed along the sides of the can opener blade.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the reach in freezer 2. the exterior of the plastic lids stored in the cabinet above the 3 compartment sink (date marking tape).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing. Observed a strainer stored in the handsink. The PIC removed the strainer during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove anything preventing its use.
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01/23/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-The quaternary ammonium sanitizer in the 3 compartment sink measured at 200 ppm.
-The PIC is scheduled to take a food safety course this afternoon, recommend this course for any new employees working in the kitchen.
-Handout provided regarding the temperature danger zone.
The PIC 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
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans on the storage rack in the kitchen. The PIC removed the dented cans and placed them in an area to be returned to the supplier.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the shelves on the dry storage rack and the interior of the cabinet under the handsink have accumulations 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/14/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Food Sources Approved.
Facility observed to be clean and well maintained, great job by all staff members!
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
- 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 dry storage 2. the interior of the cabinet under the burners 3. the interior of the reach in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning: 1. the wall next to the can opener 2. the walls above the cabinets 3. the ceiling vent.
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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01/25/2013 | Routine | |
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