The above observations and the following were discussed with the person in charge:
-Clean the utensils holders on the drying rack.
-Pest control devices.
-Leak observed in the plumbing under the 3 compartment sink.
-Clean the floors in the dry storage room.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: the wire whisks and tongs stored on the drying rack and the knife in the knife block. All items were taken to the warewashing area to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
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03/28/2016 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) ham in the refrigerator, the food should have been discarded. The prepared on date on the deli ham was marked as 6/10/2015. The PIC discarded the deli ham during the inspection.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 - Fixed Equipment, Spacing or Sealing
Observation: The handsinks are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required
Observation: Plates and mixing bowls were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean dishes and equipment were observed stored unprotected by the handsink next to the 3 compartment sink. The handsink was not equipped with a splash guard to prevent the clean dishes from contamination from hand washing.
Correction: Store clean dishes and equipment in an area protected from contamination until used.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer that is being applied to food contact surfaces does not meet the requirements. Quaternary ammonium sanitizer was measured at >500 ppm during the inspection. The product is automatically dispensed (pre-mixed with water) into the 3 compartment sink. The PIC stated she would contact the repair company to adjust the concentration of the product during the inspection. Water was also measured at 123'F, advised the PIC to have the temperature adjusted as well.
Correction: Utilize only quaternary ammonium sanitizer that meets the requirements when applying to food contact surfaces.
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06/18/2015 | Routine | |
Discussed with the person in charge:
1. Grout between the floor tiles in the warewashing area was observed to be significantly worn, please replace
2. ServSafe information provided
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Water temperature measured at 79'F. Person in charge stated that a work order has been placed with maintenance.
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.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. Facility was advised that an additional hand sink is required.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station. Observed a significant amount of ice cubes and a cough drop wrapper in the sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
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12/23/2014 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Fruit flies observed throughout the kitchen, pest control is aware of the issue and working with the facility to eliminate the pests.
-Hot water observed in the sanitizer basin of the 3 compartment sink. Sanitizer is premixed with the hot water and used for the 3 compartment sink and in the sanitizer buckets. Recommend adjusting the premixed sanitizer to use room temperature water. Quaternary ammonium 146 sanitizer in the 3 compartment sink measured at 150 ppm.
The person in charge was very knowledgeable regarding cold holding and sanitizing procedures, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: There are not an adequate number of handwashing lavatories on site. Previous report stated that the facility needs to add an additional handsink to the kitchen. This handsink has not been added and is required in the kitchen.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors throughout the kitchen are not maintained in good repair. Observed the grout between the floor tiles to be worn throughout the kitchen.
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 floors under the shelves in the dry storage area are 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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06/16/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Ensure handsink is resealed to the wall.
-Clean the floors under the 3 compartment sink.
-Repair the leak in the faucet at the 3 compartment sink.
-Facility is required to have a thin probe thermometer for taking the temperatures of thin foods such as deli meats and hamburgers. Examples shown to the person in charge.
The quaternary ammonium 146 sanitizer in the 3 compartment sink and in the sanitizer buckets measured at 200 ppm.
All staff members were very knowledgeable and cooperative throughout today's inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after washing dishes. Observed the employee wash dishes, remove gloves then dry hands. Employee then obtained new gloves and began food preparations without washing hands. PIC discussed handwashing procedures with the employee during the inspection.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The knife and ladles stored on the storage rack were observed soiled to sight and touch. Utensils were placed in the warewashing area to be washed, rinsed and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwashing lavatories on site. Facility only has one handsink in the back of the kitchen. Due to lack of handwashing stations and the positioning of the single handwashing station, employees are not able to efficiently wash their hands.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely.
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12/16/2013 | Risk Factor Assessment | |
The above observations and the following were discussed with the person in charge:
-Strongly recommend providing an additional handsink in the food prep area. Location discussed with the person in charge.
-Please replace the seal along the back of the handsink in the front of the kitchen.
-The Quaternary Ammonium 146 sanitizer in the sanitizer buckets was measured at 200 ppm. The Quaternary Ammonium 146 sanitizer in the 3 compartment sink was measured at 400 ppm.
Lots of good handwashing and glove use observed during today's inspection, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Equipment - Good Repair and Proper Adjustment
Observation: The ovens in the kitchen was observed in a state of disrepair and damaged. Both ovens under the stove top were observed to be broken. The PIC stated that there is no work order in place to repair these ovens.
Correction: Repair/replace the ovens to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored on the dry storage racks are 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the shelves under the hot holding station across from the handsink and the portable fan in the warewashing area 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas are not maintained in good repair: 1. the floors throughout the kitchen (grout missing between the floor tiles) 2. the ceiling tiles in the dry storage area have been replaced with tiles that are not smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/06/2013 | Routine | |
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