Discussed with the person in charge:
1. facility is in need of detailed cleaning
2. no food preparation was observed during this inspection
3. ensure that your current health permit is posted in an area where the public can see it
- Food Storage - Clean and Dry Location
Observation: Observed uncovered butter and lemons in the reach in refrigerator. Food stored in a location where it is subject to splash, dust or other contamination.
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 ready-to-eat (RTE) commercially processed 1/2 and 1/2 in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Kitchenware and Tableware
Observation: Single-service coffee filters observed not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: light shields, air vent covers to include the restroom, caulking on the dish machine sink, mop sink, and the floor/wall juncture.
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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05/27/2015 | Routine | |
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
No food prep going on during inspection. Operator will utilize the 3 compartment sink for sanitizing until the dishmachine is operating properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half N Half, in the RIC, @ 45'F and 48'F - cold holding at improper temperatures. Operator voluntarily discarded the two containers of Half N Half.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed Half N Half in the refrigeration unit was not properly dated for disposition after opening. Operator voluntarily discarded the Half N Half during this inspection.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The hot water sanitizer dishmachine wash water temperature measured 125'F and the rinse water temperature measured 190'F. After running unit 5 times the temperature got up to 136'F. Proper temperature of the wash water, in order to sanitize equipment, is 160'F and rinse water is 180'F.
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.
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04/07/2014 | Risk Factor | |
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
No food prep going on and no foods were being held cold during this inspection. All food items are cooked in the Secobec kitchen and transported to this facility for service.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard, lining the bottom shelf of the cabinet under the handsink at the wait station, 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. 2 serving carts 2. several sheet pans throughout kitchen area 3. exterior of the hot holding units 4. 3 compartment sink 5. exterior of the dishmachine 6. interior of cabinets at the wait station 7. area between the wall and the cabinets at the left side of the wait station
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean TABLEWARE, across from the wait station, were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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11/20/2013 | Routine | |
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