Discussed the following with the person in charge: 1) provide more storage racks for the foods in the walk-in cooler 2) PIC placed a work order during the inspection to have the reach-in cooler near the serving line repaired 3) proper hand washing procedures
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced chicken, sliced ham, and shredded cheese cold holding at improper temperatures in the reach-in cooler near the serving line. Measured the chicken at 48'F, the ham at 48'F, and the cheese at 53'F. PIC discarded all the food during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on the threaded faucet in the mop sink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities in Good Repair
Observation: Observed two lights that were out in the hood vents.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/19/2015 | Routine | |
Abbreviations: WIC=walk in cooler
No violation noted during this evaluation. | 05/20/2015 | Risk Factor | |
Discussed with the person in charge:
1. breakfast cart
2. floor mixer
- Equipment - Good Repair and Proper Adjustment
Observation: The air vent cover on line #2 is not sealed to the steam table - observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the vent on the hot box and ceiling fans 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed cutting board that were stacked while wet after cleaning and chemical sanitization. Equipment taken to the dish room for rewashing.
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.
- Plumbing System Maintained in Good Repair
Observation: The plumbing connections under the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/11/2014 | Routine | |
Discussed with the person in charge:
1. facility very clean and organized
2. caulking on the dish drain - discussed with maintenance person replacement of stainless steel behind drain
3. repair/replace drop in cooler on line 2
No violation noted during this evaluation. | 05/29/2014 | Risk Factor | |
Discussed with the person in charge:
1. dish machine
2. cooling of turkey
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored over sliced cheese and juice. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs were moved to the bottom shelf of the rear reach in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: spoon and plastic containers in the dry storage room. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The dish machine rinse gauge read 170'F and the thermocouple label did not change colors therefore the equipment is not being sanitized. The PIC set up the 3-compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service portioning trays are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair
Observation: The air curtain in the walk in cooler and the ceiling fan on the front line are not maintained in good repair.
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 air vent covers throughout the kitchen and the light shield in the janitor's closet 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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11/21/2013 | Routine | |
Discussed with the person in charge:
1. cooing procedures - hand out given
2. fan and gasket on milk box on line #1 required repair
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed a container of food in the rear reach in cooler that was unsound or adulterated. Container was disposed of.
Correction: Ensure food is safe and unadulterated.
- Critical: Cooling* (corrected on site)
Observation: Whole turkey breast measured 52'F that was made yesterday was not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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05/29/2013 | Risk Factor | |
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