Sliced deli meat observed thawing on the counter at room temperature (product was placed under refrigeration by the person in charge). Interior of the chest freezers observed in need of defrosting. Floor surface underneath equipment in need of cleaning. To help cool TCS product use shallow pans and loosely cover the product when placed in the refrigeration and/or freezer units. Light shields and ceiling vents along the cookline observed in need of cleaning.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Bulk ice machine interior surface and the beverage dispensing nozzles observed in need of cleaning and sanitizing.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: Kitchen handsink basin/surface observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
- Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: Chlorine sanitizer in the wiping cloth bucket observed at a concentration >200 ppm (solution was diluted by the person in charge).
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
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10/07/2014 | Risk Factor | |
The manager has replaced the cook-line preparation units. Consumer advisory was observed on the menu for the eggs. Gaskets to the reach-in units observed in need of cleaning. Some fruit flies observed in the mop sink area.
- Equipment/Cooking and Baking/Cleaning Frequency (corrected on site)
Observation: Interior of the oven shelving observed in need of cleaning.
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
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06/05/2014 | Risk Factor | |
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Observed scrapple hot holding at the improper temperature of 68-70 F. Food was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surfaces of the shelving in the Delfield 2 door refrigerator are rusted and no longer corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Good Repair and Proper Adjustment
Observation: The 2 door prep unit is in disrepair and no longer capable of properly cooling time/temperature control for safety foods at safe temperatures. No TCS foods are being held in the refrigerator at this time.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the Hobart 2 door refrigerator in the garage storage room is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the drink fountain nozzle and tea dispenser nozzle are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Cleaning, Frequency and Restrictions
Observation: The floors under and behind equipment are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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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02/10/2014 | Routine | |
Ensure that the sliced tomatoes and cut lettuce cool within 4 hours to 41 F or below after they have been sliced/cut.
No violation noted during this evaluation. | 11/12/2013 | Follow-up | |
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Scrapple on grill on top of a wire rack hot holding at the improper temperature of 74 F. Placed back on the grill, reheated to above 165 F and maintained on the grilled at 135 F or above until served.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Foods inside the "True" two door sandwich prep refrigerator and inside the "Superior" one door prep refrigerator were cold holding at the improper temperatures of 50-57 F. Chicken salad that was prepared yesterday was found in the sandwich prep refrigerator at 50 F. Sliced cheeses were found at 51 and 57 F inside the one door prep refrigerator by the grill. These foods were relocated to the upright two door refrigerator and these prep refrigerators were adjusted to colder settings. Do not store potentially hazardous foods/time for safety control foods in these prep refrigerators until the units read and hold foods 41 F and below. Take daily unit and food temperatures inside all of your refrigerators.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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10/11/2013 | Risk Factor | |
- Critical: Package Integrity (corrected on site)
Observation: A severely dented can of beans was found on the garage storage shelf.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Repackaged raw animal foods are not separated from each other and some ready-to-eat foods during storage in the chest freezer
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: French fries on the counter hot holding at the improper temperature of 107oF
Correction: hot hold under the heated light unit.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Cream cheese cold holding at the improper temperature of 52ºF in the "True" 2-door prep refrigerator [relocated to another refrigerator]. Cut cantaloupe at the salad bar cold holding at the improper temperature of 46ºF [unit adjusted to a colder setting].
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the quaternary sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the juice drink shelving, the garage storage room refrigerator door gaskets, and the "Delfield" 2-door refrigerator fan & shelving are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Single-service and/or single-use articles (plastic spoons, forks, knives) are improperly stored [observed dirty at customer counter].
Correction: Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used.
- Controlling Pests
Observation: Some mouse droppings were observed on the floor of the garage storage room.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: The wiping cloth solution chlorine sanitizer was found above 200 ppm
Correction: maintain at 50-100 ppm.
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01/23/2013 | Routine | |
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