dish machine sanitizer concentration good at 100 ppm, quat sanitizer concentration needs adjustment
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dishwasher failed to wash hands after handling soiled dishes and before handling clean dishes
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.was measured at only 100ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. In the meantime use chlorine concentration at 100ppm for wiping cloth buckets
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11/09/2015 | Routine | |
Chlorine concentration in dish machine measured at 100 ppm.
Observed proper hand washing and glove use.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (fish) stored over ready-to-eat (RTE) food (cooked bacon) in the reach-in cooler by the grill.
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.
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03/12/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: An employee failed to wash his hands before handling cleaned and sanitized dishes (after handling dirty dishes).
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employees observed wiping gloves on aprons and then continuing to handle foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Make sure employees are trained in proper glove use.
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03/04/2013 | Follow-up | |
PIC lost certificate but showed where he had ordered a replacement food safety certificate.
There were no single-use gloves in the facility and employees were handling many foods with bare hands including cooked pancakes, sandwiches, shredded cheese and sliced tomatoes. PIC stated he was unaware employees could not handle ready-to-eat foods with their bare hands.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed: employee "washed" hands without using soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: An employee failed to wash his hands before handling cleaned and sanitized dishes (after handling dirty dishes).
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.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) foods with their bare hands.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin (raw fish) stored over ready-to-eat (RTE) food in the walk-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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausage pieces for omelets were at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/27/2013 | Risk Factor | |
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