Observed repairs made to the holes in the wall behind the hand sink. Ensure that the surface of the wall is finished so that it is smooth and easily cleanable.
Observed several areas of the ceiling that have been replaced with new ceiling tiles. The person in charge stated that all of the ceiling tiles are scheduled to be replaced by the end of the calendar year as part of the remodel.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: (REPEAT) The floor under the deep fryers and many ceiling tiles are in need of cleaning due to the buildup of grease and/or food debris.
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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11/17/2014 | Follow-up | |
The kitchen is in the middle of a remodel. The store manager expects to have the deficiencies noted above corrected by November 15, 2014. A work order has been placed to address the lack of hot water at the hand washing sinks located in both restrooms.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris: 1. cart next to the deep fryer, 2. exterior of the oil shuttle, 3. interior of the oven, 4. walk-in freezer door.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks in the women's and men's restrooms used by staff was measured at a temperature less than 100°F. The hot water temperature in the women's restroom was 72°F and in the men's restroom was 74°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physcial facilities are not maintained in good repair: 1. wall behind the handsink where the soap dispenser fell off the wall (many holes), 2. one missing ceiling tile, 3. one water damaged ceiling tile.
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 facilities in need of cleaning due to buildup of grease, food debris, or dust: 1. floor under the deep fryers, 2. wall behind the 3 compartment sink, 4. many ceiling tiles.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: The faucet handle at the hand washing sink located in the kitchen is in disrepair.
Correction: Keep handwashing facilities clean and properly maintained to encourage proper handwashing.
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10/20/2014 | Follow-up | |
Abbreviations: PIC-person in charge, WIC-walk-in cooler, RIC-reach-in cooler
Discussed the following with the PIC:
1. The foods stored in the sandwich prep unit were measured at a temperature of 42°F. The PIC lowered the thermostat on the unit.
2. Storing the oil shuttle in a location separate from food and clean and sanitized equipment. Currently the oil shuttle is stored directly next to the drainboard where equipment is placed after washing and sanitizing them.
3. Changing the preset temperature of the oil when cooking the chicken wings to ensure that they are cooked to the proper temperature.
Observed good handwashing and food handling practices by the PIC and she was very knowledgeable in food safety.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The raw chicken wings were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The chicken wings cooked in the deep fryer using a preset time and temperture were measured at temperatures of 140°F and 136°F. The PIC continued to cook the chicken wings but then discarded them after she overcooked them.
Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds. The PIC increased the preset temperature of the oil in the deep fryer so that the chicken wings could be cooked to the proper temperature in the same amount of time.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris: 1. cart next to the deep fryer, 2. exterior of the oil shuttle, 3. floor fan, 4. toaster, 5. interior of the oven, 6. walk-in freezer door.
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 cleaned in the 3 compartment sink were not observed sanitized. The quaternary ammonium sanitizing solution was at a concentration of 100 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in the women's and men's restrooms used by staff was measured at a temperature less than 100°F. The hot water temperature in the women's restroom was 72°F and in the men's restroom was 74°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The dumpster is stored on absorbent material (gravel).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles
Observation: The dumpster door and lid were open.
Correction: Cover all waste containers when not in continuous use.
- Insect Control Devices - Design and Installation
Observation: Insect control device (fly tape) is located over the food preparation area where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the sandwich prep station. Observed 27 foot candles of light in this area and the PIC stated that she uses knives in this area.
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
Observation: The following physcial facilities are not maintained in good repair: 1. wall behind the handsink where the soap dispenser fell off the wall (many holes), 2. one missing ceiling tile, 3. one water damaged ceiling tile.
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 facilities in need of cleaning due to buildup of grease, food debris, or dust: 1. floor under the deep fryers, 2. wall behind the 3 compartment sink, 4. many ceiling tiles.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The handwashing sink in the kitchen is unclean and the faucet handle is broken.
Correction: Keep handwashing facilities clean and properly maintained to encourage proper handwashing.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Observed a can of insect spray in the storage area. The PIC stated that it is used occasionally when ants have been observed in the kitchen prior to calling the professional pest control company. The PIC discarded the can of spray.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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10/06/2014 | Routine | |
Discussed Employee Health and safe food handling practices plus temperatures. Thermometer needed inside walk-in cooler. Safe food practices posted in kitchen for review by food handlers. Hot holding foods kept in display case, safe temperatures maintained.
No violation noted during this evaluation. | 02/19/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed personal items and drink stored on food preparation area.
Correction: Recommend personal items and drinks not to be stored in food preparation area to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot holding foods below safe temperature of 135 degrees.
Correction: Recommend foods be discarded that were out of temperature for 2+ hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods not date marked in cooler.
Correction: Recommend foods be date marked if held more than 24 hours.
- Wall and Ceiling Coverings and Coatings
Observation: Observed portion of ceiling tile missing in back storage room.
Correction: Recommend ceiling tile be replaced so ceiling us fully enclosed.
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09/23/2013 | Routine | |
Cleaning needed around prep cooler on floor and inside cooler.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed open macaroni salad date marked to be discarded in 30 days. PIC understood date on package was maximum for use.
Correction: Recommend foods be date marked to be used in 7 days or discarded.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed sanitizer level in 3 basin sink and container was less than 100 ppm Quat.
Correction: Recommend basin be re-filled with sanitizer at level of 200-400 ppm. Quat so food contact surfaces can be sanitized. CORRECTED.
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04/30/2013 | Risk Factor | |
All violations corrected: 1510 (Thermometers in cooling units. 2600 (Outdoor refuse storage area). 2720 (Covers for outdoor trash receptacles). 2880 (wall/ceiling smooth, easily cleanable and protected). 2880 )wall repaired at mop sink).
No violation noted during this evaluation. | 01/16/2013 | Follow-up | |
| No violation noted during this evaluation. | | | |
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