Discussed with the person in charge:
1. attendance at a food safety class - information provided
2. specifications are need for the new hot chocolate machine
Facility is very clean and well maintained
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed utensils stored in the dipper well without the water running. Dispensing utensils improperly stored between uses.
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 shipping plastic on the ice machine is 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed that the light shields and the caulking on the 3-compartment sink 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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12/11/2014 | Routine | |
Discussed with the person in charge:
1. set up of the sanitizer bucket
2. facility has new walk in freezers and ice machine - discontinue bringing in new equipment without health department approval
3. facility is very clean and well organized
Allergens and employee health information given
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored in quaternary solution that measured 100 ppm between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer that measures 200 ppm per manufacture's instructions.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles coffee filters are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: light shield over the walk in cooler and air vent covers in both restrooms.
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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12/04/2013 | Routine | |
Discussed with the person in charge: beard guard,
This facility is well organized and maintained - thank you!
Handout on when to wash hands was given
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands before engaging in food preparation after touching his nose, leaving the service line, return to the service line, then continued to make coffee. A food employee failed to wash her hands before engaging in food preparation after handling coffee products then donning 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.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage - Clean and Dry Location
Observation: Observed foods in the front line reach in coolers that were not protected from contamination. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Provide lids for plastic containers. Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard used as a divider on the front line (corrected), soda crates used as storage racks, and cardboard used as a storage box 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: REPEAT The door gasket to the front line reach in cooler and walk in freezer 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*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: microwave, floor mixer, and soft serve machine (corrected).
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door handle on the proofer 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.
- Kitchenware and Tableware
Observation: Observed single-service coffee filters on the front line (corrected) and in the rear food prep area that are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed the air vent cover over the front line and ceiling tiles in prep area are not smooth and easily cleanable.
Correction: Ensure that all tiles are completely joined. Repair or replace ceiling to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Observed sunlight coming underneath the rear door. Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Provide a door sweep to protect the food establishment against the entry of insects and rodents. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: light shield in the walk in cooler, light is out in the reach in cooler, and florescent light bulbs missing in both restrooms.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: floor drain under the rinse sink on the front line, floor inside of the proofer, air vent covers in both restrooms, and floor drain under the 3-compartment sink.
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: Spray bottles of chemicals are not properly labeled.
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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12/05/2012 | Routine | |
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