Produce cooler is not in use.
Only fill pan with tomatoes slices half way.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chili and cheese hot holding at improper temperatures. Product that is frozen, is going to take a while to reheat. Thermometer must be used to check food to ensure product is reheated to 165 F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Left door on the stainless beverage air cooler, is in poor repair.
Correction: Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/03/2015 | Follow-up | |
Dead roaches were noted in the table top that is damaged, by the bread proofers.
Filters are missing in the hood system above the cook line. These need to be replaced.
A new hand soap is needed at the hand sink in the back.
Operator explained that all opened product in the stainless beverage air cooler, had been opened today. This product must be date marked within 24 hours.
Will return tomorrow to place data loggers in several coolers.
A follow-up inspection will occur on/about December 03, 2015.
FDA form 1-B emailed to operator.
- Critical: Food Contact with Equipment and Utensils*
Observation: Slicer that had been used this morning was observed with dried on food. After use, slicer should be cleaned to prevent bacterial growth.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chili and cheese hot holding at improper temperatures. These products should be reheated to 135 F within two hours. Steam table is not equipped to reheat, only to hot hold.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the top of the make table coolers cold holding at improper temperatures. If tomatoes are going to be sliced everyday, they should be cooled prior to being placed in t the top of the make table, uncovered. Do not overstock pans with food. All items in the top of the MUT/drawer unit were elevated. Thermometer that was in the cooler was reading five degrees lower than what it should of been, in the ice water bath. This cooler cannot be used until it is capable of maintaining the proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The plywood on the table, next to the bread proofers, has begun to deteriorate. Shelving is lined with plastic on the table to the left of the make table and by the french fries.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: Thermometers were needed in several refrigerators.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Left door on the stainless beverage air cooler, is in poor repair.
Correction: Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food preparation sink is in need of being cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink in the back.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Fruit flies noted in the facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/17/2015 | Routine | |
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