- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Hot holding unit at the service line..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the backs of the CresCor hot holding units has accumulations of grime, food and debris. Items need cleaned to prevent pathogen growth and pest infestations
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Light Bulbs Protective Shielding
Observation: Light bulb in storage room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Light bulbs not maintained in good repair. EHS observed several light bulbs out in kitchen area which may effect lighting intensity for workers safety.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mops hung but with heads facing upward not downward as required to prevent contamination of handles then to hands.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. EHS observed large mixer not being used per PIC. Mixer set along side of wall at cook/prep line.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/04/2016 | Routine | |
Facility cooks chicken from raw only. All other items are precooked. No roast cooked or microwave use. No additives and no leftovers. Food handler cards are current. Watch for damaged/dented cans. PIC states Hobart dishwasher has not been in use in 3 years due to manpower issues. Ensure maintenance is done prior to use of dishwasher when ready to use.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). EHS observed 3 can o that were dented at the seal that were getting ready to be used. EHS educated staff on what to look for with dented cans. Items were set aside to eb returned to supplier.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Physical Facilities in Good Repair
Observation: Light bulbs out in dry storage area is not maintained in good repair Proper lighting is required for safety.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops leaning against wall in utility room. Mops are required to be hung with mop head facing downward to allow proper air drying and prevent contamination of the handles.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/24/2015 | Routine | |
Ensure all items are label with common name. Some food items were label and some were missing. Walk in Refrigeration is having issues maintaining temperature. Establish a temperature log of food items as well as unite to monitor proper temps of milk and other food items of concern. Always monitor sink set up and ensure prep sink is not being utilized while washing set up is in place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fruit Cocktail and pineapple cold holding at improper temperatures in walk in refrigeration. Items pu tin this moring were placed in walk in freezer to drop temps. Pineapple was made the day before was discarded.
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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department. They facility is using a 2 compartment sink with a drain board between another set of 2 compartment sink. The prep sink is being used as maintaining dirty pots and pans next to the sanitizing sink with sanitizer in it.
Correction: Advice facility to not use prep sink when utilizing the sanitizing sink due to cross contamination. (clean side should always be clean)
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: SFSPac (QT) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration above 200ppm. Temperature effects concentration advised temperature around 68F for proper concentration. Corrected to 200ppm
Correction: Utilize only QT that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/12/2015 | Routine | |
NOTES:
- Observed proper glove use during inspection.
- Kitchen observed very clean and organized.
- Observed staff member obtaining hot-holding food temperature prior to lunch service.
- Good job!
- Food Display
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
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09/19/2014 | Routine | |
NOTES:
- Overall, a very good inspection.
- Observed proper glove usage.
- Employee hand-washing also observed. Wonderful job!
- No violations observed.
No violation noted during this evaluation. | 05/02/2014 | Routine | |
Violations discussed for correction. Good personal hygiene practice observed. Good date marking system. Great prevention of bare hand contact with ready-to-eat food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and uncut deli meat cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Light Bulbs Protective Shielding
Observation: Light bulb in storage room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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05/17/2013 | Routine | |
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