The above observations were discussed with the person in charge.
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
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the exterior of the pans on the drying rack (carbon build up) 2. the exterior of the stainless steel lids on the drying rack. The PIC had all equipment cleaned and sanitized during the inspection.
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 (corrected on site)
Observation: Large stainless steel pans on the top of the drying rack were found stacked while wet after cleaning and chemical sanitization. The PIC removed the pans and placed them on the 3 compartment sink drain board to allow for proper air drying during the inspection.
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 (corrected on site)
Observation: The handwashing facility located in the back of the kitchen was observed to be blocked, preventing access by employees for easy handwashing. The PIC removed any equipment blocking the sink during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
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01/05/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-All in use utensils are washed, rinsed and sanitized at least once every 4 hours.
-The yogurt and latte machines are being cleaned and sanitized every 24 hours.
Excellent handwashing procedures observed by all employees throughout the inspection, 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, PC: Prep Cooler
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the pizza pan storage racks 2. the vent over 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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use article intended for food- or lip- contact not furnished in wrapper or from and approved dispenser. Observed plastic spoons stored unprotected in a cardboard box by the yogurt machine. Spoons were observed to have small particles from the cardboard box on the food contact surfaces. PIC discarded the spoons during the inspection.
Correction: Dispense single-service and single-use articles intended for food- or lip-contact in original intact wrapper or from an approved dispenser
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01/13/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Recommend keeping the lid of the pizza prep cooler closed when not in use to keep foods at 41'F and below.
-Relocating the coleslaw storage container. Facility prepares coleslaw then places it in a stainless steel container that is surrounded by an ice block. The ice block is then placed between two hot holding stations. The ice is melting and the product is not maintaining a temperature of 41'F and below. Recommend relocating the coleslaw storage containers and placing them in an area away from hot holding equipment.
-Remove the shipping plastic from the shelf under the brisket hot holding station.
-The quaternary ammonium sanitizer in the 3 compartment sink measured at 200 ppm.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
The PIC was very knowledgeable regarding sanitizing concentrations and holding temperatures, 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
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cleaning schedule for latte 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. Per discussion with the person in charge, the latte mix is made with milk and the machine is being cleaned and sanitized once every 2 days. Discussed proper cleaning and sanitizing procedures with the person in charge during the inspection.
Correction: Ensure the latte machine is being washed, rinsed and sanitized at least once every 24 hours.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing station in the back of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the walk in cooler noted in need of cleaning.
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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01/08/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee changing gloves, handling money, touching his hat and them assembling food and serving customers without washing their hands. Observed another employee enter the kitchen and then proceed to serve customers without washing their hands. Person in charge corrected employees.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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. Observed employee use tongs to open the lid of a warmer, then proceed to use the same tongs to handle RTE food. Person in charge instructed employee not to use tongs to open the equipment lids. Tongs were taken back and cleaned.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
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09/06/2013 | Risk Factor | |
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 3-4 hours.
-The ice cream machine is being cleaned every night.
-Ensure the single service knives are stored with the handles facing down.
The quaternary ammonium sanitizer in the 3 compartment sink measured at 200 ppm.
The person in charge was very cooperative and knowledgeable regarding food safety, 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
- 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 quaternary ammonium sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the under the racks and exterior of the pizza oven 2. the interior of the reach in freezer 3. the exterior of the pans (carbon build up) 4. the pizza pan storage racks 5. the exterior of the soda nozzles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Observed the ceiling vents over the drying rack to be soiled.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/07/2013 | Routine | |
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