Critical items corrected. Work has been done on the non-critical items.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the walk-in refirgerator and the freezer beside the deep fryers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside the deep fryers, hard to clean portion of the warmer drawers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
12/17/2015 | Follow-up | |
Pest control has improved in the facility.
Cleaning needs to be better to continue to keep pests from the facility.
Good handwashing and prevention of barehand contact.
Quick action on the person in charge on the critical items. A follow-up will be conducted to check both the critical and noncritical items.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken hot holding at improper temperatures. The drawer is broke and does not set in the unit properly.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. The drawers were switched and were able to fit in the unit properly. The chicken had been in the unit for less than 1 hour and was reheated for immediate service.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham, cheese, and other items in the prep refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The items need to be rotated with items from the walk-in until the unit is holding food properly. The unit was adjusted during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the walk-in refirgerator and the freezer beside the deep fryers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Inside of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside the freezer beside the deep fryers, the out side of the freezer beside the deep fryers, the deep fryers, the gaskets for the small doors to the walk-in refrigerator, under the grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the kitchen 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.
|
12/12/2015 | Routine | |
Discussed pest control. Manager showed spots they are going to repair that mice may be getting in at. traps set. Floors are being kept clean, this is essential to pest control.
Sanitizer at the three compartment sink is being mixed properly. Check the sanitizer often.
No violation noted during this evaluation. | 08/20/2015 | Follow-up | |
Cleaning being done during inspection and the floors look alright. In order to help your pest control, sweep every night and check the floors every morning for evidence of pests. This way you can let your pest control know where you are observing pest evidence.
Good handwasing and prevention of barehand contact. Acquired a prep refrigerator since the last inspections, this is a great addition to your equipment and will keep your items better than the ice that was previously used.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The ground beef was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. It was placed in the warmer at less than 155°F.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: Dispenser for sanitizer is not providing a solution at an adequate concentration.
Correction: Have the unit repaired or replaced.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized at the three compartment sink since the dispenser is not producing a solution at the correct strength.
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. Until the unit is fixed, use chlorine solution at 50 to 100 ppm-a cap full of bleach to a gallon of water. Maintenance was called during the inspection and will be here today.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/06/2015 | Routine | |
Overall the facility is being kept cleaner than it was.
Overall, good prevention of barehand contact and handwashing observed.
Good pest control, remember to have the storage rooms swept nightly and inspected each morning for evidence of pests.
Tomatoes were reset in the ice properly. Assure that the ice is to the top of the tomatoes.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Vanilla soft serve icecream and sliced tomatoes cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of freezer, the warmer unit for chicken, between the cook line and front line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
04/21/2015 | Routine | |
Inspection completed in response to complaint.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The hot holding drawers for chicken and biscuits, inside and the exterior of the deep fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean. These and all other equipment must be regularly cleaned to prevent build up of debris/grease.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the back need to be cleaned behind the refrigerators and under the storage shelves.
Correction: Clean these areas regurally and inspect for evidence of pests.
|
03/13/2015 | Complaint | |
Work has been done on getting together a cleaning list and keeping it up. This is an important step in maintaining a sanitary facility.
Discussed the roof being up for repair and then the ceiling work needed.
Remember to change gloves between tasks and wash hands.
The amount of tomatoes and cheese out is only enough to last a couple of hours. This needs to be monitored and recorded to assure that there is no chance they could be out of temperature beyond the allowed time limit.
Gravy was pushed back on the raised platform to be closer to the grill. Never pull the gravy more than halfway up the raised surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The ceiling of the walk-in refrigerator, the condenser unit in the walk-in refrigerator, deep fryers, biscuit/chicken warmer drawers, hood and filters, shelves under the grill, tops of refrigeration units, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: In adequate lighting in back due to several lightbulbs being out in the back section of the kitchen
Correction: Replace all lightbulbs to provide adequate lighting.
|
02/13/2015 | Follow-up | |
Good prevention of barehand contact and good handwashing observed other than what was observed with eggs.
Manager agreed cleaning is needed throughout the facility.
The walk-in may need adjustment, but cleaning the unit will help with air flow. All other refrigeration units working properly.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation with ready to eat foods after cracking eggs for cooking.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before changing tasks. Usually one employee is on the grill and another is working with the ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The cheese at the access door of the walk-in refrigerator were holding above the proper temperature.
Correction: Move these further back from the access door. Also check the unit to see if it needs adjustment.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Eggs offered to order with customers allowed to order them undercooked.
Correction: Post a statement that is similar to "Consumption of undercooked eggs increases the risk of foodborne illness".
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The ceiling of the walk-in refrigerator, the condenser unit in the walk-in refrigerator, deep fryers, biscuit/chicken warmer drawers, hood and filters, shelves under the grill, tops of refrigeration units, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room.
- Lighting, Intensity
Observation: In adequate lighting in back due to several lightbulbs being out in the back section of the kitchen
Correction: Replace all lightbulbs to provide adequate lighting.
|
02/03/2015 | Routine | |
No other violations observed.
Do not use the small Henny Penny unit until it is either repaired or adjusted to maintain proper hot holding (135 or above)
Chicken tenders re-heated to 165 in deep frier. Hot hold the product in the Toastmaster unit.
The men's restroom has been repaired and re-modeled. Women's restroom scheduled to be re-modeled.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken tenders hot holding at improper temperature in the small Henny Penny hot holding unit.
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: Sliced tomatoes held for sandwich prep. holding at improper temperatures.
Correction: Use ice, plenty of it, to encase entire container to see if you can hold the sliced tomatoes at or below 41. Use your food probe. Your other option is to use time control. To do this, you must:
1. Label or use a chart to monitor the time the product is sliced or removed from temperature control.
2. Do not let the product get above 70 degrees.
3. Do not add to the product. Use it up, or discard after 6 hours.
4. Use clean containers when replacing the product.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The food temperature probe thermometer was stored in a safe, and had a dead battery, and therefore was readily acessible for use.
Correction: Replace battery in the probe thermometer, and use it routinely for checking hot holding (135 or above), cold holding 941 or below), and re-heating temperatures (165 or above)..
- Equipment - Good Repair and Proper Adjustment
Observation: The top drawer to the Toastmaster hot holding unit is in poor repair.
Correction: Repair or replace the door track 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: Toastmaster hot holding unit (both drawers)..
Correction: Clean and sanitize these food contact surfaces as needed.
- Light Bulbs Protective Shielding
Observation: Light bulb in the walk in refrigerator not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
10/03/2014 | Routine | |
No other violations observed.
Until you get the third plug for the sinks, use the left compartment for washing, the third for sanitizing if you use the automatic dispenser, and the middle one to rinse with running water.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge of dishwashing was unaware of how to use the chemical sanitizer test kits (one for chlorine, one for quaternary ammonium compound sainitzer).
Correction: Procedure explained to employee. Any employee that uses the 3 compartment sink must know the procedure for using sanitizer test kits.
- 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The gasket on the walk in refrigerator door is in poor repair.
Correction: Replace the gasket on the walk in refrigerator door.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The men's restroom is still in a state of disrepair.
Correction: Manager stated that he is having issues with his contractor. Complete repairs as soon as possible. Will discuss situation with City of Norton Building Official.
- Refuse - Covering Receptacles
Observation: The outdoor refuse dumpster has no lids.
Correction: Tight fitting lids are required on the outdoor refuse dumpsters.
- Refuse - Covering Receptacles
Observation: There are only two plugs for 3 compartment sink, which makes in difficult to properly wash, rinse, and sanitize.
Correction: Obtain a plug so as to have one for all three sink compartments.
|
07/07/2014 | Routine | |
Violation 1570 to be corrected by next inspection by this office.
Violation 2350 ii to be corrected in accordance to instructions and time frame required by City of Norton Building Official Winfred Collins.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk in refrigerator is in poor repair.
Correction: Replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The men's restroom is in a state of disrepair. Restroom is being re-modeled, mostly due to water leak damage. Restroom was "out of order" during my previous inspection 3 months ago.
Correction: Complete the work on the men's restroom as soon as possible.
|
04/23/2014 | Follow-up | |
Discussed hot and cold holding requirements for potentially hazardous foods with manager.
Discussed using time as a control with manager.
Will discuss the issue with the men's restroom with the Wise County Building Official.
Follow up to be done this Friday on the two soft serve machines. Soft serve mix product must be 41 or below or units can't be used. Be sure to place working thermometers in both units (and all refrigeration units, including walk in refrigerator)
- Critical: Demonstration of Knowledge*
Observation: The person in charge was unaware of the proper holding temperatures for the refrigerated soft serve mix in the soft serve machines.
The person in charge was unaware of the timeframes that potentially hazardous foods can be time instead of temperature controlled (breakfast ham),
Correction: Cold holding of any potentially hazardous foods, which includes the soft serve mix is 41 degrees or less.
If using time instead of temperature, potentially hazardous foods can only be held out of temperature for 4 hours. Anything left after 4 hours must be discarded.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fish in the upper right small holding tray 50 degrees.
Correction: Baked fish was placed in the holding unit to heat up and hold hot. You must first heat the product, then place it in the holding unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Vanilla and chocolate soft serve mixe cold holding at improper temperatures
Correction: Refrigeration maintenance to check out both machines today. Cold holding for the refrigeration units of the soft serve machines must be 41 degrees or colder.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed ham that is intended to be stored for up to 6 hours at ambient temperature has an internal temperature above 70°F. Employee stated that the ham is removed from the refrigerator and stored on the counter top at 5:30 AM, and used until 11 AM, and then placed back in the refrigeration unit.
Correction: Discard the ham in order to limit the growth of organisms of public health concern.
If store policy is to store the ham outside of the refrigerator during breakfast, remember that it must not reach 70 degrees. You can probably do this by placing the ham in a stainless steel container and placing it on ice. However, unless held at or below 41, you cannot place the product back in the refrigerator for future use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration unit of the liquid soft serve machines..
Correction: Provide a temperature measuring device in all 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
Observation: The door gasket to the walk in refrigerator is in poor repair.
Correction: Replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The men's restroom is in a state of disrepair. Restroom is being re-modeled, mostly due to water leak damage. Restroom was "out of order" during my previous inspection 3 months ago.
Correction: Complete the work on the men's restroom as soon as possible.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in refrigrerator. Flashlight was needed to see inside the unit.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
04/16/2014 | Routine | |
Violations from previous inspection all corrected except for the leak in the restroom. Problem turns out to be a leak in the plumbing. Manager Adam Smith said it was scheduled to be corrected tomorrow.
Discussed handwashing and glove use with manager. Also discussed hot and cold holding, and the correct procedure for using time on certain items instead of temperature.
Handouts given to manager on each subject.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The commode in the men's restroom is leaking at the base of the commode.
Correction: Repair/replace the commode asap.
|
01/22/2014 | Follow-up | |
Follow up to be done on or around Thursday of next week. Please fix the commode by tomorrow (1-16-14). All items above to be corrected by the follow up date above.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed gloves being put on without washing hands first.
Correction: When leaving work station and returning, you must wash your hands before putting on gloves.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Cup stored in container of ice cream toppings and being used as a dispenser in container
Correction: Food dispensers stored in the food product must have a handle. Handle must not come in contact with the food product.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths in cooking area improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese holding at improper temperature in the sandwich prep. area.
Correction: Maintain proper cold holding temperatures at or below 41 degrees F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Light fixture in the walk in refrigerator is broken and will not work.
Correction: Fix the light in the walk in refrigerator.
- Plumbing System Maintained in Good Repair
Observation: The commode in the men's restroom is leaking at the base of the commode.
Correction: Repair/replace the commode asap.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor beneath the grill and deep fryer has a buildup of grease. The floor beneath the shelving in the walk in refrigerator has a buildup of debris and food particles.
Correction: Routinely clean beneath shelving and equipment.
|
01/15/2014 | Routine | |
Ice should be replaced every two hours for the cheese, tomatoes, lettuce and other items. Only fill these to half full and assure the ice is touching the food containers.
When working with deli meat assure it is not out for long(less than 1 hour) and when placed back in the walk-in, loosely cover to allow it to cool rapidly.
With the second pot of gravy do not leave it raised above the grill top for more than 2 hours. It needs to be kept above 135°F and if it is raised above it will not be held at that temperature. Place it back on the grill top every 2 hours.
Discussed cleaning and sanitizing of surfaces that touch food but must be cleaned in place. Every four hours at a minimum these must be washed with hot soapy water, the soap must be rinsed off, and then it is sanitized. Using the wiping cloths that are stored in sanitizer to wipe them down in between fully cleaning and sanitizing is good, but does not replace the need to clean and sanitize.
There is an odor in the facility coming from the floor drains. These need to be checked by a plumber to see why this is occurring.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling cheese with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Second pot of gravy hot holding at improper temperature because it was raised off of the grill..
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and cheese cold holding at improper temperatures, ice had melted and was no longer touching the metal tray the food was in.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The top warming drawer is hard to close, if it is not completely shut it will not hold food hot enough. Also the top tray in the tray warmer has a broke lid and this is preventing it from holding food hot enough. The light in the walk-in refrigerator is broken.
Correction: Repair these items.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: The inside surface of the warmer for trays.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The warmer drawers, the shelves under the grill, and the outside of some equipment. Also the hood filters are in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under the grill area, the floors in the desert area, and the gap in-between the false wall and wall at the window in the desert area were 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.
|
10/26/2013 | Routine | |
Milk had been left out during lunch and was at 50°F. Manager discarded and replaced with milk from the walk-in refrigerator.
Need to start putting a time down for all time controlled items. A written policy should be put in place for time control.
When hot foods are removed from temperature control, they must be used or discarded within 4 hours. They must start at 135° or higher and marked with the time they are removed from temperature control must be marked on the container of the product.
When cold foods are removed from temperature control, they must be used or discarded within 6 hours. They must start at 41°F or lower and not reach 70°F while out of temperature control. They must be marked with the time removed from temperature control as well.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Gravy and tomatoes were not labled properly for time control.
Correction: Remember to put the time on the product when it is removed from temperature control. The ice used for the sandwich station, is not enough for temperature control and having the gravy raised of the grill prevents it from being temperature control.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The warming drawers for chicken and the shelf the drawers they are on are in need of cleaning. The deep fryer cabinets are in need of cleaning as well.
Correction: Clean these reguarly to prevent build up of food debris that may attract pests.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet that the auto mixes are pulling water from is not working properly and only able to get 100°F water when 110°F is required. Hand sink is loose from the wall.
Correction: Repair this faucet so it provides water that is hot enough for cleaning. Reattach the handsink to the wall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under both drink dispensers, under the dink syrups, at the ice machine, and under the dry storage shelves are in need of cleaning.
Correction: Clean the floors regularly making sure to get in all corners to prevent build up of debris that might attract pests.
|
06/11/2013 | Routine | |
Most of the facility looks like cleaning is being maintained, but for the items noted above.
Cold holding is good, though the one ice cream unit was a little warm.
Discussed correction of all items. All risk factors have been corrected. A meeting for discussion of time control would be recommended.
Good prevention of barehand contact and handwashing procedures observed, other than the times noted that hands where not washed in-between glove changes.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash their hands in-between changing tasks after performing a task that could contaminate their hands.
Correction: Employees must wash hands in-between glove changes, particularly when doing any task that may leave the hands contaminated, such as handling raw meat or cleaning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy on grill top was held below 135°F because the way it was set on the grill.
Correction: Reheat or throw away the gravy. Remember to maintain hot food at 135°F or higher when using temperature control for hot holding.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time is being used with eggs and chicken with out them being marked in any way to determine when they came out of temperature control.
Correction: Begin noting the time when all foods that require temperature control when they are placed under time control. You are noting the tomatoes, which is good, but this needs to be done with all of these foods.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the warmer drawers, the cabinets for the deep fryer, and the cabinet at the desert station.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Hand sink is loose from wall and leaking. The three compartment sink also has leaking
Correction: The hand sink is set to be braced to the wall. Make sure to have the plumbing fixed as well.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the back prep table and the prep table for cakes.
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
Observation: The floor in the dry storage room noted in need of cleaning. Looks as if they swept all the debris under the shelves in the corners.
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.
|
02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dairy Queen, 412 Coeburn Ave. Sw, Norton, VA 24273 »