The above observations were discussed with the person in charge.
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
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade was observed to be dull. Metal shavings observed along the sides of the can opener blade.
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 (corrected on site)
Observation: Surfaces of the soda nozzles on the carbonated beverage dispenser were observed soiled with accumulations of grime and debris. The PIC cleaned and sanitized the soda nozzles during the inspection.
Correction: Clean the surfaces of the soda nozzles 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
Observation: The cavity of the microwave oven stored on the prep table was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the pizza rack was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pizza rack to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups were found stored on the floor in the storage room.
Correction: Store single service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: The floors are not maintained in good repair. Observed broken and/or missing floor tiles in the kitchen. The paint on the floors in the restrooms has become worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The sanitizer that is being applied to food contact surfaces does not meet the requirements. Facility is using bleach with cleanser for sanitizing dishes. Advised the employee to use plain bleach for sanitizing dishes and equipment. The PIC obtained plain bleach during the inspection for sanitizing food contact surfaces.
Correction: Utilize only bleach sanitizer that meets the requirements when applying to food contact surfaces.
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08/19/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Ensure the backflow prevention device on the water line fro the ice machine is in working order. Observed water leaking from the existing backflow prevention device.
-Recommend repainting the floor in the ladies restroom.
-Provide handwashing signs in the restrooms. Signs will be provided.
Staff members are doing an excellent job with keeping the kitchen and all equipment very clean, 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, PC: Prep Cooler
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade was observed to be dull. Metal shavings were observed along the sides of the can opener blade.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles and vents throughout the kitchen and restrooms 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles are not properly labeled. Observed several spray bottles containing chemicals stored without being labeled. PIC labeled all spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/27/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-The cold water in the 3 compartment sink is not properly working at this time. A work order is in place to repair the sink. Hot water provided. Cold water is provided from another sink in the kitchen to mix with the hot water for washing dishes.
-Clean the ceiling vent over the microwave.
-Strongly recommend employees attend a food safety class, handout provided.
Handouts Provided: 2013 Permit, 3 compartment sink set up, ServSafe information.
Lots of good handwashing and glove use observed during this 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
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The food service employee failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. The manager came in during the inspection and could stated proper procedures for washing, rinsing and sanitizing equipment and utensils. Discussed proper sanitizing procedures with the food service employee.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed powdered sugar and salt stored in the cabinet over the microwave without being labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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07/03/2013 | Routine | |
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