Abbreviations: WIC - walk in cooler
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood outer surfaces of the equipment in the kitchen, and the interior of the hot holding cabinet 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering near the walk in cooler is not smooth and easily cleanable. The FRP is missing.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls throughout the kitchen, especially in the dish room, 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.
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12/04/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Physical Facilities in Good Repair
Observation: Some wall end caps not maintained in good repair. Two of the end caps are missing the FRP that should be there.
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 walls in the dishroom and other areas of the kitchen 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.
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02/27/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 06/20/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-the floor drains throughout the kitchen, 2-the walls in the dish room around the dish machine.
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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12/06/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked half hams in the WIC were cold holding at improper temperatures (54'F). Observed that the door to the walk in cooler was propped open to allow drink products to be placed inside. Person in charge closed the door and advised employees not to prop open the door. Hams inside the cooler were the only potentially hazardous food items that were in the temperature danger zone. They had been placed there to cool the day prior. Person in charge voluntarily discarded the jams.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior of the ice machine door that was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of 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.
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07/19/2013 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Cooling methods for foods.
2. Ensure employees are dumping ice in approved locations.
3. Facility has corrected items from last year's reports. Thank you!
4. Limited food preparation observed during today's inspection. Observed employees washing hands and wearing gloves when necessary.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice shute inside the bulk ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice shute 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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the base of the meat slicer was soiled with some food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facility areas were noted in need of a detailed cleaning: 1. The floor drain under the steamers on the cook line, 2. The wall behind the dish machine, 3. The walls around the mop sink, and 4. The floors in the walk in cooler, along the wall base.
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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12/07/2012 | Routine | |
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