Discussed with the Person-in Charge:
1. Ensure measuring cup for filter powder is provided in the next delivery.
2. Excellent hand washing observed.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- 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: multiple stainless steel holding pans and serving spoon near the 3 compartment sink. PIC relocated the dirty equipment to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
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02/03/2016 | Routine | |
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Food - Food Labels
Observation: Insufficient information is provided on the label of the macaroni and cheese, peach and apple cobbler, and baked beans packaged in the food establishment. PIC stated that labels have already been ordered.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces were observed with an accumulation of grime and debris: backside of the fryer, inside the fryer cabinet, and backside of the true raw meat RIC.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Employee Accommodations, Designated Areas (corrected on site) (repeated violation)
Observation: Employee belongings, drinks and purse, were observed stored on a food storage rack in the back room. PIC moved the items.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following are in need of cleaning: wall and floor behind the three-compartment sink, wall and floor near the water heater, and ceiling of the WIC near the cooling unit.
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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06/15/2015 | Routine | |
Abbreviations: SP- Sandwich Prep Unit, RIC- Reach In Cooler, ST- Surface Temperature, IT- Internal Temperature
Additional temperatures: Creamer Dispenser- Half & Half 41'F (IT)
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Wrapped sandwiches and corn dogs in the Altosham and display case were not labeled or otherwise marked with a 4 hour cook, serve or discard by time. (some of the sandwiches were marked, but others were not).
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Backside of fryers, exterior surfaces of fryers, inside fryer cabinets, cart between fryers, Backside of True reach in cooler, Fryer plugs and outlets, Interior surfaces of the Henny Penny hot holding cabinet, Non-food contact surfaces of the soda machine ice chute (green substance), Non-food contact surfaces of Slush Puppie machine and counter below machine, Exterior surfaces of steam table pans (food/carbon accumulation).
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) (repeated violation)
Observation: The food-contact surfaces of the equipment being washed in the 3-compartment sink were not observed sanitized due to the sanitizer dispenser not functioning. Sanitizer was manually added to the sink measuring 300 ppm (quaternary ammonia).
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.
- Employee Accommodations, Designated Areas
Observation: Locker or other suitable facilities are not located for the storage of employees' personal items such as clothing and purses.
Correction: Locate lockers or other suitable facilities for employee personal items so that food, equipment, single-service and single-use articles are protected from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: Floor/wall junctures behind fryers, Floors and walls in room where ice machine is located, Walls and floor near water heater, Walls below 3-compartment sink, Ceiling vents in rest-rooms, Light fixtures in food prep area. IN GENERAL, FLOORS AND WALLS THROUGHOUT FACILITY NEED 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: 2 jugs of bleach observed stored on top of the ice machine.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/17/2014 | Routine | |
Inspection conducted as a follow up to the 3/15/2013 report.
The above observations and the following were discussed with the person in charge:
-Please remove any remaining grease from the ground in front of the grease receptacle outside of the facility.
-Ensure products like macaroni salad and potato salad are being dated with the open date and not with the manufacture's date. They can also be dated with the discard date showing 7 days after the product was opened.
-The Quat sanitizer in the 3 compartment sink was measured at 200 ppm and the person in charge was very knowledgeable regarding testing and set up procedures.
-Recommend providing a prep sink in the back of the kitchen for rinsing chicken.
-The facility has made several corrections to the previous report-great job by all staff members.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior and handles on the reach in cooler 2. the spray nozzle on the 3 compartment sink 3. the exterior of several pans on the drying rack (carbon build up).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/25/2013 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. The food service handler was unaware of sanitizing procedures required for dishes and equipment after being washed in the 3 compartment sink. Discussed proper sanitizing procedures with the food handler during the inspection.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (repeated violation)
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. Observed an employee wash her hands, handle her hair then obtain gloves to begin food preparations.
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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Employee obtained a visor during the inspection.
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Miscellaneous Sources of Contamination
Observation: Observed packages of Camel Winterchill Snus tobacco stored in the prep unit with a package of country ham stored over it.
Correction: Protect food from miscellaneous sources of contamination. Remove any tobacco products from the prep cooler where foods are being stored.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) and commercially processed foods in the refrigeration units were not properly dated for disposition. Observed deli meats, chicken salad, etc in the prep unit and chipped beef gravy, etc. in the reach in cooler all stored without being dated. Observed chicken and tomato basil soup stored in the display cooler without being dated for disposition.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sandwiches in the refrigeration unit were not discarded by the ""consume by"" date. Observed turkey and roast beef sandwiches stored in the display case and dated with a discard date of 3/14/2013. Sandwiches were discarded.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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
Observation: The can opener blade was observed to be dull. Observed metal shavings around the blade of the can opener.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the 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 (repeated violation)
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the hot holding unit 2. the interior and handles on the reach in cooler 3. the spray nozzle on the 3 compartment sink 4. the exterior of several pans on the drying rack (carbon build up).
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 all equipment were not observed sanitized. Observed food handlers washing dishes without sanitizing them. Food handlers were unaware of sanitizing procedures. Observed an automatic dispensing sanitizer system installed at the 3 compartment sink and no quaternary ammonium sanitizer was available in the store. PIC obtained bleach from the front of the store and the 3 compartment sink was set up using bleach. Bleach measured at 50 ppm.
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 and Utensils, Air-Drying Required
Observation: Plastic containers stored over the 3 compartment sink and stainless steel containers on the drying rack were found stacked while wet after cleaning.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handsink in the front of the kitchen was blocked, preventing access by employees for easy handwashing. The cart that stores the breading used for chicken was stored in front of the handsink. Food service employees moved the breading back into the cooler 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.
- Plumbing System Maintained in Good Repair
Observation: The hand sink in the front of the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease was observed adjacent to the grease receptacle outside the facility.
Correction: The grease and refuse containers storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer. A blown light bulb was observed in the cooler.
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: The following areas are noted in need of cleaning: 1. the floors under the 3 compartment sink 2. the floors around the hot water heater.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/15/2013 | Routine | |
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