Observed/Discussed with Person in Charge:
1) Cleaning schedule of Non-Food contact surfaces of equipment.
2) Facility cleaning schedule.
3) Rear exit door.
4) Use limitations of non-food grade bags.
5) Facility has detached, exterior WIC/WIF unit.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation. | 11/30/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) 3 Compartment sink.
2) Kitchen lighting.
3) Kitchen air conditioning.
4) Facility has detached, exterior WIC/WIF unit.
5) Equipment/Facility cleaning schedule
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the Walk in Cooler. Observed pan of raw beef stored over RTE vegetables..
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Nonfood interior/exterior surfaces of kitchen reach in units.
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. 3 compartment sink sanitizer basin not set up. Observed equipment washed/rinsed, but not sanitized.
Correction: 3 compartment sink properly set-up. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Light Bulbs Protective Shielding
Observation: Missing shield panel on kitchen overhead lighting unit.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen prep areas. Lighting intensity measured 25 to 30 foot candles. Numerous overhead kitchen flourescent lights were missing.
Correction: Install/replace overhead flourescent kitchen light bulbs. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen walls 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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07/21/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed the shelving under the front counter to be covered with cardboard which is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed broken hinge cover lid of Prep Unit #2.
Correction: Repair the hinge 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 hinge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/07/2014 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over shell eggs in the WIC.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed various containers with cooked foods and vegetables uncovered in the prep coolers. PIC placed a plastic covering over the open containers.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked chicken, cooked shrimp, and eggrolls in the WIC, and cooked shrimp in the prep cooler were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the shelving under the front counter to be covered with cardboard which is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the interior container of the rice steamer is not smooth and contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the interior container to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed broken hinge cover lid of Prep Unit #2.
Correction: Repair the hinge 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 hinge, 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 sprayer nozzle at the 3-compartment sink, the side walls of the fryers, the fryer hood vents, the inside and outside of the prep cooler units, all cooler door gaskets, and the inside of the display cooler has 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
Observation: Metal food containers over the 3-compartment sink and the on the prep table 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter (cardboard boxes) were observed overflowing in refuse container and area adjacent to the refuse container and grease container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: Observed multiple lights out in the kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed all floors, walls, and ceiling in the facility 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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07/01/2014 | Routine | |
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