Observed/Discussed with Person in Charge:
1) Facility on ODW monitored well.
2) Facility on Private Septic - no apparent malfunction.
3) Equipment temperatures/thermometers.
4) Ware washing machine.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The chlorine sanitizer concentration at the ware washing machine measured 0-10ppm. Sanitizer bucket was full, pump was operational, however, no sanitizer was dispensing.
Correction: Line was primed, however, appears to be clogged. 3 compartment sink set-up. 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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07/20/2015 | Routine | |
Discussed with Person in Charge:
1) Date marking.
2) Ware washing sanitizer.
3) Table top preparation unit utilizing ice as coolant.
4) Grill vent hoods removed for cleaning.
5) Consumer Advisory - No raw/undercooked food prepared/served.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed several unlabeled working containers of sugar.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths on food prep areas not stored in sanitizing buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The chlorine sanitizer concentration at the ware washing machine measured 0-10ppm. Santizer bucket was full, pump was operational, however, no sanitizer was dispensing. Line appeared to be in need of priming.
Correction: Operator set up 3 comparment sink with chlorine sanitizer, maintenance contractor was notified. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Light Bulbs Protective Shielding
Observation: Ceiling flourescent lighting fixture in the grill/prep area not shielded, coated, or otherwise shatter-resistant. Additional ceiliing flourescent lighting fixture in rear kitchen area warped and in need of replacement.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not fully protected against entry of insects and rodents. Observed several gaps at bottom of rear exit door. Door is adjacent to dry storage area.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Ceiling HVAC intake vent in rear kitchen area in need of cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizing bucket measured 0-10ppm chlorine.
Correction: Chlorine sanitizing concentration in wiping bucket corrected to 100ppm.
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04/28/2014 | 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
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employes observed working in the food service area without proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) bread with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin, shell eggs, stored over ready-to-eat (RTE) deli meats in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloth, next to the pizza prep, improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. 1. boxes of french fries stored on floor of the walk in freezer 2. containers of lettuce stored on floor of the walk in cooler;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of red cabbage.
Correction: Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. small freezer next to the fryers is in need of defrosting
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Chlorine sanitizer concentration level in the dishmachine measured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm. Corrected during inspection to 100 ppm.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: To go containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair 1. coving coming away from the wall adjacent to the ice machine 2. ceiling tile damaged above the ice machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles near the vents 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer concentration level in the wet wiping cloth bucket at the 3 compartment sink measured over 200 ppm. Corrected to 100 ppm.
Correction: Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
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07/24/2013 | Routine | |
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