This was a risk factor assessment inspection that solely focused on the employees and the foods.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Missing water activation foot petal for the handsink located adjacent to the walk-in freezer entrance.
Correction: Replace the missing activation foot petal so employees can easily wash their hands at this station.
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01/21/2016 | Risk Factor | |
Permit renewal issued.
- Equipment - Good Repair and Proper Adjustment
Observation: The plexiglass door panels on the Henny Penny hot hold cabinets are cracked and crazed.
Correction: Replace the damaged plexiglass door panels with ones that are in good repair.
- Non-Food Contact Surfaces
Observation: The exterior tops of the kitchen equipment above eye level have accumulations of grease and debris.
Correction: Clean the exterior tops of the equipment as often as necessary to prevent a build-up of grease and debris.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Missing foot petal for the handsink located next to the walk-in freezer.
Correction: Replace the missing hand sink foot petal with one that meets manufacturer's requirements. (New petal on order according to the manager-on-duty)
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08/25/2015 | Routine | |
Reviewed the current employee food handler card status and kitchen cleaning schedule.
No violation noted during this evaluation. | 06/15/2015 | Risk Factor | |
Reminded the person-in-charge to clean the ventilation hood filters as often an needed. A clean and well-organized kitchen. Good employee food safety practices demonstrated during this inspection.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Missing foot petals for the handsinks located adjacent to the breading station and walk-in freezer entrance.
Correction: Replace the foot petals in accordance with manufacturer's specifications.
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12/09/2014 | Routine | |
Kitchen maintained clean and organized at time of inspection. Good safe food practices observed. Left current schedule for food handler class. Recommended for August permit renewal.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the dishes, pots and containers in the sanitized compartment were not observed in direct contact with the sanitizer. The sanitizer sink was overloaded and parts of the equipment etc could not be effectively sanitized. Discussed with CFM and corrective action was taken.
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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08/06/2014 | Routine | |
Discussed observations and the cleaning schedule of the light shields with the CFM.
- Food - Miscellaneous Sources of Contamination
Observation: The following was observed: 1. Soiled food contact surface of a single-use food container on the service for use. 2. Soiled sheet pans were being stored on top of single-service articles and food product.
Correction: Protect food from miscellaneous sources of contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the use of cardboard as shelf liner which is not 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.
- Equipment and Utensils - Durability
Observation: The plastic food containers were observed cracked, chipped and/or broken.
Correction: Remove these items from the facility and replace with an approved food containers as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the walk-in freezer was not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler # 2.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Food containers stored as clean containers.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single-use articles were observed stored with the food-contact surface facing upward.
Correction: Store Single Service in the original protective package to protect from contamination until used, or, store covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor underneath the three compartment sink and rear storage area, the kitchen's ceiling and walls were 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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/05/2014 | Routine | |
New CFM on site. Discussed food handler cards and employee health. Discussed violations above.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the 3 compartment sink. Solution was < 50 ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: 1. Microwaves, 2. shelf where microwaves are stored, 3. Under oven on table, 4. inside 1 dr freezer, 5. racks where raw chicken is stored in walk-in and 6. inside hot holding units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/06/2013 | Routine | |
Reviewed food handler cards and employee health policy. Good managerial control observed. Good records maintained. Discussed contact time of items in 3 compartment sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hot holding units and trays.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the area above the chicken prep. Replace all bulbs that are burnt out.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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03/20/2013 | Routine | |
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