The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer in 3 vat sink/wiping cloth bucket: 75/150 ppm. The following good retail practices were discussed during the inspection: 1) Store personal items such as jackets and mouthwash in designated area, apart from food and all food contact surfaces. 2) Store wet wiping cloths in a sanitizing solution of required strength. 3) store wet mops in upright position so mop head can thoroughly dry, not in the cleaning solution. ALL OUTSTANDING PERMITS OR OTHER REQUIREMENTS ISSUED/IMPOSED BY OTHER COUNTY AGENCIES MUST BE SATISFACTORILY RESOLVED IN A TIMELY MANNER ACCORDING TO THE AGENCY'S REQUIREMENTS AND ALL APPLICABLE CODES AND REGULATIONS.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a three vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. NOTE: PIC explained where to wash hands to the employee.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: gallon milk on counter at front service area: 51 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Milk determined to be out of temperature <1 hour and was place in a cooler.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray lubricant next to bottles of flavoring.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. NOTE: PIC corrected storage.
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04/23/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label:--------regular sugar, powdered sugar and flour.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--------the outside doors and gaskets of the True 2DR upright freezer and True 2DR upright cooler
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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11/05/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
No violation noted during this evaluation. | 08/27/2013 | Routine | |
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: 2 different kinds of flour bins.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: 2 boxes of flour on kitchen floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Plumbing / Maintained in Good Repair
Observation: Hand sink in the kitchen faucet is dripping.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees: hand sinks at front and back of the kitchen.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms: light out in 2dr Superior reach-in cooler.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitzing solution at 50-100 ppm. Verify concentration using the appropriate test kit.
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12/14/2012 | Routine | |
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