| No violation noted during this evaluation. | 01/08/2016 | Routine | |
Discussed process for manual washing of food contact surfaces using three compartment sink to wash, rinse, and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue or other debris on the interior of right Kenmore refrigerator/freezer
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/13/2015 | Routine | |
NOTES:
* Non-critical violations shall be corrected within 30 days.
* Form 1-B given to PIC.
- 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
|
12/15/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, and chlorine test kit. Hi-temperature dish machine is broken and so all dishes are being washed manually. Chlorine concentration was too strong. Make sure staff are utilizing the chlorine test kit. Employee health policy clearly posted and staff are aware of it.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pinto beans and jelly in the refrigeration unit is not properly dated for disposition. The dates on the containers are so out of date that there is no chance that they are accurate. Old tape with dates are being left on the dishes.
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. Remove old labels.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
05/29/2014 | Routine | |
Have all staff review FDA form 1-B.
If children asks for seconds, they should be provided with a new, clean plate.
Ensure that prior to donning gloves that hands are washed.
Rapidly reheat foods to 165 F.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Thawing (corrected on site)
Observation: Improper methods used to thaw precooked beef. Beef crumbles, that had been removed from packaging, were observed sitting in a pan of water, on the counter. Refer to methods below for thawing foods.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: Broken knobs observed on stove. This is making it difficult for employees to reheat foods rapidly.
Correction: Repair the stove 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 stove, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
10/29/2013 | Routine | |
Adequate thermometer, chlorine test kit, and hi-temp dish machine. Reviewed employee health.
Dishes are put through the 3-vat sink process and are then placed in the dish machine for further sanitization.
No violation noted during this evaluation. | 03/27/2013 | Routine | |
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