Observed good datemarking, temperature logs, and overall clean facility. Discussed the following with the person in charge:
1. Reviewed employee health policy, Form 1B is used as policy verification.
2. Food suppliers are Richmond Restaurant, Dory, Lovings, Produce Source, Pet Dairy, and Hersheys.
3. Recommend obtaining container with lid to store ice scoop in.
4. Recommend repairing delfield reach-in cooler to ensure TCS foods held in unit remain at 41° or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Trix yogurt- 50 and cheese sticks- 51 cold holding at improper temperatures in the left delfield reach-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The PIC relocated these food items to maintain at 41° or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The right front handsink and the handsink located in the dishwashing area are blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing their use.
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03/10/2016 | Risk Factor | |
Dishmachine functioning properly.
No violation noted during this evaluation. | 11/19/2015 | Follow-up | |
Form 1B is used for employee health. Observed overall clean facility and good handwashing/glove use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (48°) cold holding at improper temperatures in the Delifield reach in cooler #2.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk was in unit >4 hours. PIC discarded milk.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) tomato paste in the refrigeration unit was not discarded by the ""consume by"" date. The food item was labeled with 9/22/15 discard date.
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. PIC discarded food item.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed no pressure guage at the dishmachine.
Correction: Recommend obtaining pressure guage for dishmachine immidiately. Per the dishamchine data plate, the pressure should be 15-25psi.
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11/10/2015 | Routine | |
Food Suppliers are Richmond Restaurant, Produce Source, Lovings Produce, Schmidt Baking, and Pet Dairy. Ground Beef is received raw frozen, all other proteins are received precooked. Discussed Employee Health, Form 1B is used and signed by food employees. Discussed cooling of vegetables, ice bath is used. Observed good handwashing/glove use and overall clean facility. No violations observed.
No violation noted during this evaluation. | 05/06/2015 | Risk Factor | |
Abbreviations: RIC-reach-in cooler, RIF-reach-in freezer, WIC-walk-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Ensure that employees store their personal belongings in their assigned lockers or separate from the food preparation areas. Observed an employee's cell phone charging on the food prep table in the kitchen.
2. Recommend creating a cleaning schedule for the ice machine since it is a repeat violation.
Observed good holding and reheating temperatures of foods and the overall facility very clean and well organized.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces on the interior of the ice machine that are in contact with non-potentially hazardous food (ice) were observed soiled.
Correction: Clean the interior of the ice machine at any time when contamination may have occurred and per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Many stainless steel pans 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.
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10/29/2014 | Routine | |
3-compartment sink - 200 ppm quaternary ammonium. Dish machine wash - 170'F
- Critical: Package Integrity* (corrected on site)
Observation: Observed several dented cans in dry storage are mixed in with stock. PIC relocated cans.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The inside surfaces of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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05/05/2014 | Risk Factor | |
Staff members were trained on proper glove use.
No violation noted during this evaluation. | 12/10/2013 | Follow-up | |
Quat sanitizer 200 ppm. Dish machine - Wash 172 degrees, rinse - 188 degrees, rinse pressure 25 psi. Temperature tape changed color indicating effective sanitization.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed thermometers improperly stored in sanitizer in between uses.
Correction: Recommend storing in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Thawing (corrected on site)
Observation: Observed mac and cheese thawed improperly in warm water.
Correction: Recommend thawing potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Non-Food Contact Surfaces
Observation: Observed non-food contact surface of ice machine soiled with black mold like material.
Correction: Recommend cleaning non-food contact surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Observed cleaned and sanitized equipment being handled with same gloves used to load soiled equipment in to dishmachine.
Correction: Recommend handling cleaned and sanitized utensils so that the food- or lip-contact surfaces are protected from contamination.
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10/17/2013 | Routine | |
Quat 250-300 ppm. Employee health info posted. Hand washing observed. Recommend not storing thermometers in sanitizer. Recommend cleaning ice machine's non-food contact area.
Dish machine - Wash 175 degrees, Rinse 182 degrees, pressure 25 psi. No risk factor violations cited.
No violation noted during this evaluation. | 03/18/2013 | Risk Factor | |
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