Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Reheating. Person in charge was instructed in proper reheating temperatures and left the cooking and reheating handout.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey sausage patties on the buffet line were hot holding at improper temperatures (114'F). Sausage was reheated to 165'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: The hot holding cabinet on the buffet line was observed in a state of disrepair and damaged. The door for the top portion of the unit is missing.
Correction: Repair the cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. There was a large trash cart, a broom and dustpan stored in front on the sink. Items were moved from in front of the hand sink during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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04/29/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey Sausage (115'F) and Link Sausage (128'F) hot holding at improper temperatures. Food was reheated during inspection.
Correction: Rapidly re-heat the food to a temperature of 165'F and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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11/14/2014 | Risk Factor | |
3-compartment sink Quaternary Ammonium sanitizer measured at 200 ppm.
Spoke to the person in charge about:
1-Employee Health
2-Proper cold holding
3-Proper single service utensil storage
Paperwork for using time as a control for single service butter and sour cream, and the milk and half & half in the pitchers was completed and is now on file
Facility was very clean and organized at time of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half and Half (47'F) and Milk (48'F) in pitchers, and the single service butter (65'F) and sour cream (68'F) on the buffet line were cold holding at improper temperatures. The facility will now use time as a safety control for these items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to at the three compartment sink to clean equipment. Advised person in charge not to use sponges on food contact surfaces because they cannot be cleaned or sanitized. Sponge was discarded during inspection.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the kitchen is not sealed to adjoining equipment or walls. The caulking is cracked and in need of repair.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The dispersion nozzles of both coffee makers in the kitchen, which were in contact with non-potentially hazardous food items (coffee) were observed soiled with accumulations of grime and debris. Person in charge cleaned nozzles and surrounding areas during inspection.
Correction: Clean the dispersion 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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed plastic knives, forks and spoon stored haphazardly in bowls on the buffet line. Also observed coffee filters stored with the contact surface facing upwards. Both items were corrected during inspection.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary Ammonium sanitizing agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quat 40 sanitizer level in the wiping cloth bucket measured at over 500 ppm. Mixture was discarded and person in charge was shown how to mix proper level of sanitizer. Mixture corrected to 200 ppm.
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/30/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Observed a mop bucket and a large floor fan stored in front of the hand sink in the kitchen. Person in charge relocated the mop bucket and floor fan.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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11/20/2013 | Risk Factor | |
Sanitizer: Quaternary Ammonia, concentration in wiping bucket at 400ppm
Discussed with Person in Charge:
1. Employee Health
2. Area to air dry cleaned equipment prior to storage
3. Date marking procedures
4. Use of time as a public health control
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
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several metal tongs and lexan containers, were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. Person in charge moved items to three compartment sink to be washed, rinsed and sanitized. Person in charge discontinued cloth-drying items.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed knives, forks and spoons stored on trays with the food contact surfaces unprotected. Person in charge covered items.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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05/23/2013 | Routine | |
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