Quaternary ammonia sanitizer measured 300 ppm in the 3-compartment sink and 400 ppm in the wiping cloth buckets. Acceptable range is 200-400 ppm.
The floors were very wet and greasy during this inspection. Recommend keeping floors dry to prevent slip hazards and to avoid pest attraction.
The dipper well water line has been temporarily raised to 1 inch above the flood rim level. A permanent fix is needed.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands such as bracelets and watches while handling food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while handling food. This section does not apply to a plain ring such as a wedding band.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed an employee assembling sandwiches wearing 1 glove. The employee used his bare hand to put cheese on the sandwich and the top of the bun. Advised employee to wear gloves on each hand if he was going to use both hands to touch the food.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The hot dogs were not reheated to at least 135'F prior to placing in the hot holding unit. Hot dogs measured 130'F, 133'F, 133'F, 137F (OK). (Hot dogs were reheated to 186'F.)
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned ham & cheese (47'F) cold holding at improper temperatures in the biscuit prep unit. (The unit had been accidentally unplugged. Unit was plugged back in and foods were relocated to the walk in cooler. Advised PIC not to place foods back in the unit until it cools down to below 40'F.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the following equipment are in poor repair: Biscuit prep unit, 2 door reach in freezer, and Walk in cooler.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Interior surfaces and door gaskets of refrigeration units including the Sandwich prep cooler, Biscuit prep cooler, 2 door reach in freezer, and Drive thru small reach in cooler
Correction: Shelving below flat top grills and sides of flat tops
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed the water supply line for the dipper well extending below the flood rim level of the dipper well. (Corrected temporarily)
Correction: Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: The water line to the hot water dispenser is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: Floors below ice machine, Floors below fryers, Floors in the walk in freezer (debris & ice), Floors below drive thru shelving, HVAC vent above dry storage shelving.
IN GENERAL, FLOORS THROUGHOUT THE FACILITY NEED A DETAILED 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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04/10/2014 | Routine | |
Foods From Approved Sources
Discussed with Person in Charge:
1. Employee Health
2. PIC was very diligent in correcting violations that were able to be corrected during inspection.
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed several unclosed drinking cups being stored on top of the Ice Machine.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drinking containers were voluntarily discarded.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several lexan containers full of sugar unlabeled.
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. Label was added to each container.
- 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: Ladels, Metal containers, top of the microwave cavity.
Correction: Clean and sanitize these surfaces for food contact. Soiled items were moved to the three compartment sink to be cleaned
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the Bun toaster, in the compartment under the fryer, reach in cooler doors in the prep area and sides of prep tables 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) (repeated violation)
Observation: Several metal food containers 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. Containers were moved to the three compartment sink to be wash, rinsed and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the prep area, walk in cooler, walk in freezer, three compartment sink area and behind the fryers 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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01/07/2013 | Routine | |
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