Non crtical violations must be corrected in 30 days. Advised PIC to give training on proper use of chemical used to clean floor.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: right, egg gas double burner stainless steel walls around it.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grout of the tile of the employee resting area 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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03/10/2016 | Routine | |
Maintenance arrived at the time of inspection to repair sanitizer tube. Suggested to clean tube daily to prevent clogging.
- Grease container outside facility is leaking, catching base was placed under it to prevent ground contamination. Grease Company ( Valley Proteins) was informed about issue and facility is waiting for new container.
- Do not store whip cream in the front RIC (wait staff), unit is not supporting 41 F or less. Store whip cream in the ice cream well instead, or on ice.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands after loading and cleaning dirty dishes and before unloading and handling clean equipment and utensils.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Dispensing tube to the container with sanitizer was observed in a condition that prevent sanitizer to come thru tube.
Correction: Repair tube 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/15/2015 | Routine | |
Notes:
Do not overload front salad line containers with portioned chopped tomatoes and cut fruit salad. Add ice to preserve cold temperature.
Clean and organized facility.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
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12/09/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
Notes:
Proper and often hand washing observed among kitchen employees and waiters.
Ice is used in addition to ensure proper cold holding inside and top portion of MUT, front salad unit and cook line.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Door can not be shut completely due to the ice build-up.
Correction: Repair the door 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/04/2014 | Routine | |
1. Discussed use of cloths to wipe utensils.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
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 warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bag of pancake mix stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-flush sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site) (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Air gap from faucet under pressure is defeated by attached hose that lays below the flood rim of th mop sink.
Correction: Protect potaable water supply from backflow by suspending, cutting, or removing hose that defeats air gap.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the production line is being used for purposes other than washing hands. Fry pan noted in basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the production area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/26/2014 | Routine | |
Notes:
Employees to monitor level of sanitizer in the dish wash machine, replace the empty container when it comes to the end.
Clean and organized facility
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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11/25/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Do not store any PHFs items inside left sandwich unit until it repaired.
Emphasize proper hand washing using designated hand washing sink, soap and paper towels.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
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 warms for at least 20 seconds and thoroughly rinsing with clean water.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced turkey and turkey bacon cold holding at improper temperatures in the draw unit.
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: Left sandwich unit was observed in a condition that prevents necessary maintenance, internal temperature was 48 F.
Correction: Repair/adjust left sandwich unit to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/16/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Reviewed employee health policy with PIC.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits and heavy carbon build-up on the following food contact surfaces: waffle maker.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Metal and plastic 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.
- Grease Trap
Observation: Occumulation of grease and other debris over grease trap observed.
Correction: Clean grease trap.
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03/18/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Sausage links, hot holding - 157, Sour Cream - 45, Bnls Chicken Breast, raw - 42-23, Ham, diced - 41
Notes:
1. Quaternary sanitizer in use in wiping cloth pails tested at 200 ppm. Chlorine sanitizer in the dish machine tested at 100 ppm. Test kits are on hand
2. Employee Health Policy is in place and reviewed with new employees as hired. Signed agreements are on file in the facility.
3. Ice Packs ( as previously suggested) are being used with PHF's to maintain safe food storage temperatures on the cook's line.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold/mildew or other soil on the following food contact surfaces: Ice Machine interior.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean Ice Transfer Buckets were not observed stored in a position to allow air-drying.
Correction: Store Ice Transfer Buckets in a self-draining position that allows air-drying.
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10/08/2010 | Routine | |
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