Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed Pork BBQ and chicken & cheese hot holding at improper temperatures. Pork BBQ 119'F and 115'F, Chicken & cheese 112'F. Staff reheated.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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05/19/2015 | Risk Factor | |
Discussed with the person in charge:
1. storage of wiping cloths
2. good hand washing procedures observed
Menu: beef tips and egg noodles, corn dog bites
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored in the soap bucket and in sanitizer that measured 100 ppm between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) mozzarella cheese in the refrigerator, the food should have been discarded 11 days ago. Cheese was discarded.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is too high. The gauge read 35.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dispensing spoons and mixer parts. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall over the dish machine is 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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10/06/2014 | Routine | |
Temperatures continued: Walk in: 1% milk - 41'F, yogurt - 40'F, chocolate milk - 40'F
Discussed with the person in charge:
1. caulking for dish machine
2. mop
Menu: beef nachos, chicken tacos, refried beans
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a small probe food temperature measuring device.
Correction: Obtain at least one small probe food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Non-Food Contact Surfaces
Observation: The ice cream box has a build up of ice particles.
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: Observed scoops and measuring cup that were 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: caulking on the dish drain and the wall over the dish machine
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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06/03/2014 | Routine | |
Discussed with the person in charge: facility is very clean and well maintained - thank you
Hand washing signs given
No violation noted during this evaluation. | 11/20/2013 | Risk Factor | |
Discussed with the person in charge: light shield shows signs of water damage
Menu: grilled cheese, bean soup, BBQ pork sandwich
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the ice machine, floor mixer, and mixer paddle (corrected).
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the tops of the equipment has accumulations of grime and debris. The top of the dish machine has a build up of limescale.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Observed two lights out in the hood system - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: air vent covers in the storage room, light shield in the storage room, and the air vent cover in the walk in cooler.
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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04/25/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-Inside if the ice machine, 2-mixing paddle, 3-measuring cup in drawer, 4-scoop in drawer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface have accumulations of dust and debris: 1-The top of the steamer, 2-the underside of the floor mixer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered. Observed that the cardboard recycling bin did not have a cover.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: The ventilation hood is not maintained in good repair. Observed two burnt out light bulbs under hood.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Both ceiling vents and a light cover in the dry storage area are 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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04/25/2013 | Training | |
Abbreviations: MB- Milk Box, WIC- Walk In Cooler
Facility is very clean and well maintained. Thank you!
No violation noted during this evaluation. | 01/16/2013 | Risk Factor | |
| No violation noted during this evaluation. | | | |
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