Monitor dishmachine to ensure that it is dispensing sanitizer. Good food temperatures.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers (salt, sugar, spices, and oil).
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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handwash sink by the dishmachine and the wire racks in the walk-in coolers 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all dishes being run through the mechanical dishmachine were not sanitized because sanitizer was not being dispensed due to air bubbles in the line). Primed the line and read at 50 ppm.
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. Resanitized clean dishes.
- Physical Facilities in Good Repair
Observation: Several areas in the kitchen are not maintained in good repair (floors and walls),
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/19/2015 | Routine | |
Today, reviewed cooling procedures with staff.
No violation noted during this evaluation. | 09/10/2014 | Risk Factor | |
Above violations and their corrective actions discussed with the person-in-charge.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at either kitchen hand wash sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/15/2014 | Risk Factor | |
- Person in Charge (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Employees must eat in a designated break area away from food preparation/handling areas to prevent cross contamination.
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01/15/2014 | Risk Factor | |
Temperature and sanitary controls in place.
Facility under active managerial control.
No violation noted during this evaluation. | 07/24/2013 | Risk Factor | |
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