Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed Potatoes (121'F) on the buffet line were hot holding at improper temperatures. The PIC instructed an employee to reheat the mashed potatoes back up to 165'F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tartar sauce (55'F) and sour cream (51'F) on the condiment cart were cold holding at improper temperatures. The PIC instructed an employee to reorganize the condiment cart so the ice covered the ingredients completely.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed several containers of prepared ready-to-eat (RTE) in the coldtech refrigeration unit to not be properly dated for disposition to include banana pudding, chocolate eclair pudding, gravy, diced tomatoes and homemade ranch.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the doors to the WIC and the WIF to be in a state of disrepair and damaged. Neither door closes tightly or latches.
Correction: Repair the WIC and WIF doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the WIC and WIF doors replace them.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The interior of several stainless steel food containers, the can opener blade and the interior of the food processor. The PIC took the pans back to the warewashing area and stated he was disposing of the can opener and food processor.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the deflector inside of the bulk ice machine, which was in contact with a non-potentially hazardous food item (ice), was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: ladder stored between the hot box and the RIC, the exterior of several stainless steel food containers on the clean food container shelf and the exterior of the stand mixer. PIC took the stainless steal food containers back to the warewashing area.
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: Observed several stacks of plastic and stainless steal food containers on the clean food container shelves 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Several stacks of clean plates on the cooks line were observed stored with the food-contact surfaces facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: The Oasis 146 pump over the 3 compartment sink is in poor repair. The hose connections are leaking
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the back of the kitchen are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed the paint pealing on the wall between the buffet and the kitchen.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in dry storage area and one under the hood on the cook's line are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Observed a large gap around the bottom of the outside door in the back of the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the cooks line above the grills and prep tables. The light measured 15 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls and ceilings to include the light shields were noted in need of cleaning throughout the facility. PIC stated they are planning on replacing the kitchen floors.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a spray bottle of degreaser on the cooks line not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The PIC relocated the degreaser during the inspection.
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of insecticides were not stored separately from the other chemicals in the chemical storage room. The PIC relocated all the insecticide to the office.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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03/01/2016 | Routine | |
Discussed with Person-in Charge:
1. Hand sink
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee handle dirty dishes, then changed gloves to begin food preparation without washing her hands. Person-in charge instructed the employee to wash her hands during the inspection.
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: Reheating for Hot Holding* (corrected on site)
Observation: Observed country ham reheated to 101*F and placed on the buffet line. Person-in charge removed the country ham during the inspection.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed homemade ranch cold holding at 45*F in the RIC and WIC. Person-in charge discarded the ranch during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: 1. Serving spoons near the prep area 2. Tongs near the dish machine. Person-in charge removed all utensils to be wash, rinsed and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice deflector in the large bulk ice machine and the soda nozzles in the service station were observed soiled with accumulations of grime and debris. Person-in charge cleaned the ice deflector and changed the soda nozzles during the inspection.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles of glass cleaner and sanitizer in the front wait station are not properly stored to prevent the contamination of coffee mugs, tableware, and to go containers. Person-in charge removed both spray bottles to be stored in the back.
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/21/2015 | Risk Factor | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The stainless steel backsplash directly behind the dishwashing machine is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The WIC door did not close properly and the bottom shelf of the dishwashing table is bent. Both items were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have an accumulation of grime and debris: dirty dish racks, shelves in the WIC, soap and sanitizer dispensers directly above the three compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease and debris were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs were not shielded, coated, or otherwise shatter-resistant direclty above the three compartment sink.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The damaged wall in the mop sink room, the ceiling in the chemical storage room, and the handsink that was not sealed to the wall near the stove were not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/30/2015 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers: bulk bins of beans and squeeze bottles on the condiment cart.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: After discussion with PIC, it was discovered that chili and other items were being reheated in the warming cabinet. Instructed PIC of the proper reheating procedures.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition: baked sweet potatoes, tartar sauce, sliced tomatoes, pinto beans.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The stainless steel backsplash directly behind the dishwashing machine is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The WIC door did not close properly and the bottom shelf of the dishwashing table is bent. Both items were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The food-contact surfaces of the can opener was observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have an accumulation of grime and debris: dirty dish racks, shelves in the WIC, soap and sanitizer dispensers directly above the three compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease and debris were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulbs were not shielded, coated, or otherwise shatter-resistant direclty above the three compartment sink.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The damaged wall in the mop sink room, the ceiling in the chemical storage room, and the handsink that was not sealed to the wall near the stove were not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls and floors throughout the entire facility are 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner and general purpose cleaner were not properly labeled. The glass cleaner was observed in the mop room and the general purpose cleaner was near the dishwasher. Both bottles were labeled 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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03/31/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-several pairs of tongs hanging by the dish machine area, 2-the french fry cutter, 3-the blade on the electric can opener. All items were taken to the 3-compartment sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The surface of the deflector shield inside of the ice machine which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris. Shield was cleaned during inspection.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of the of the muffin baking pans and sheet pans are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine were not observed sanitized. There was no measurable chlorine sanitizer being dispensed into the machine. Person in charge contacted repair company and set up the 3-compartment sink to clean equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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09/29/2014 | Risk Factor | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located 3 of the reach in coolers and the walk in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The stainless steel backsplash in the dish machine room and the 3-compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Observed an unused ice machine, light covers and other equipment stored throughout the facility.
Correction: Remove any unused or non-functioning equipment from the premises.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen cooking and prep areas. Measured less that 25 foot candles in these areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-ceiling tiles and ceiling grid throughout the kitchen (grid is sagging and tiles are hanging down), 2-the floor in the dry storage area is missing several tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: The ceiling tiles and tile grid throughout the kitchen
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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04/16/2014 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed eggs stored above lettuce and lemons in the walk in cooler. Eggs were relocated to a lower shelf.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed a scoop stored in the bulk butter container with the handle in contact with the butter. Scoop was removed.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wall behind the 3-compartment sink is not corrosion resistant, nonabsorbent, and/or smooth. The protective covering of the wall is missing in places.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located 3 of the reach in coolers and the walk in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The stainless steel backsplash in the dish machine room and the 3-compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door on the ice machine was observed in a state of disrepair and damaged.
Correction: Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Observed an unused ice machine, light covers and other equipment stored throughout the facility.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on reach in cooler #3 is and the walk in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ladles hanging near the dish room were stained. Ladles were placed in a soaking solution to clean the stains..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1-Inside of the walk in cooler door, 2-the knife rack near the dish room, 3-the shelf under the flattop grill and the deep fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen cooking and prep areas. Measured less that 25 foot candles in these areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-ceiling tiles and ceiling grid throughout the kitchen (grid is sagging and tiles are hanging down), 2-the floor in the dry storage area is missing several tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-The ceiling tiles and tile grid throughout the kitchen, 2-walls throughout the kitchen, 3-ceiling light covers, 4-the drain pipes under the 3-compartment sink, 5-the mops sink and the mop sink room in general. THE WALLS THROUGHOUT THE FACILITY ARE IN NEED OF A DETAILED 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed a large amount of grease below the filters in the hood system.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. ALL VENTS THROUGHOUT THE KITCHEN ARE IN NEED OF A DETAINED CLEANING.
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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03/14/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an uncovered coffee cup on the cooks prep table. The drink was discarded.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed a wet wiping cloth stored on the prep unit on the cook's line. Cloth was placed in sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed several cases of frozen foods, 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 hand sinks on the cook's line and at the front server's station are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The ice guard inside of the ice machine which was in contact with non-potentially hazardous food items (ice) were observed soiled with accumulations of grime and debris. Person in charge had ice guard cleaned.
Correction: Clean the interior surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris. 1-The wire shelving in the walk-in cooler, 2-the ceiling in the walk-in cooler, 3-the large floor fan, 4-the shelf under the deep fryers and flattop grill, 5-the front of the soda dispenser at the front servers station (CORRECTED).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed in the dish machine. Person in charge called repair company and set up the 3-compartment sink to sanitize dishes and equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean metal insert pans, stainless steel bowls and sheet pans near the 3-compartment sink. were observed stored with the food-contact surface facing upward. Pans were inverted.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Observed several old cardboard boxes laying on the ground in front of the dumpster.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-The WIF door (bent and will not close), 2-Broken and missing floor tiles throughout the kitchen, 3-the coving at the servers station and in the dry storage area (peeling from the wall), 4-the ceiling throughout the kitchen (broken tiles and ceiling grid sagging in many places.)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1-The caulking above the 3-compartment sink, 2-walls throughout the entire kitchen, 3-The floors throughout the kitchen, 4-the ceilings throughout the entire kitchen.
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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11/05/2013 | Routine | |
Abbreviations: WIC=walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. PIC spoke with employee about when to wash and change gloves.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the RIF and reach in warmer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed ham on the buffet hot holding at improper temperatures. PIC reheated to 165'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed items on the buffet cold holding at improper temperatures. Shredded cheese 48'F, kidney beans 58'F, chopped hard boiled eggs 47'F. PIC relocated to the WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the WIF and RIC.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The door to the WIC was observed in a state of disrepair and damaged. The door is bent out at the bottom and there is no handle on the inside to close it properly. PIC has called the company that maintains the WIC.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the mixer and all wire shelves throughout the restaurant 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed several stainless steel pans and plastic food containers that were 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: 1. broken and missing floor tiles throughout the kitchen 2. ceiling tile above the dishwashing machine 3. missing ceiling tiles in the mop room 4. outside the dry storage area the bottom part of the wall is coming off 5. missing coving in the dishwashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: A thorough cleaning is needed throughout the kitchen, dishwashing, dry storage and cooking areas.
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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05/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Country Cookin', 1201 Jefferson Davis Highway, Fredericksburg, VA 22401 »