Clean the electrical drop boxes at food prep tables in the kitchen. There is a hole in the wall under the 2 compartment food sink. Hole is at the drain under sink. Hole needs to be sealed up. Utility lines need labeling in open areas without ceilings. Hall ways and dry storage areas. All guttering under waste lines must be water tight and graded to drain.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Damaged soup package and catsup container.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat loaf hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. If time is used as a control you must have a written procedure and log receiving time and temp. Meat loaf discarded during inspection.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the milk crates is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the milk crates to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Do not store foods and clean dish ware and utensils in milk crates. Replace the crates with cleanable containers. Begin immediately.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Oven racks stored unprotected from contamination. Stored on top of the soil ovens
Correction: Store clean oven racks in clean locations. If stored on top of ovens you must clean these areas frequently. Begin correction in one day.
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03/17/2016 | Routine | |
Store the cleaning equipment mop, brooms, dust pans etc in designated area. Currently they are stored in the unit areas. Label milk products such as butter milk to reflect the use by date when it has been frozen.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) and foods with frozen ice on packaging.
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. Do not leave damaged cans with top, bottom or side seam damage on shelf. Label for return or do not use. Discard open foods with frozen ice on them and foods with packaging sealed in ice from walkin freezer down stairs. Begin correction today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Vegetables not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form. Unwashed sliced produce was discarded and fresh product was washed and processed. Train food handlers on washing produce and vegetables prior to processing.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use Food production paddle stored with handle down in contaminated area of equipment structure.
Correction: Store 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. Paddle removed for wash-rinse and sanitize. Open structure to be recapped. Correction began today.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Dry wiping clothes can be used at baking station but cannot be stored in a soiled state unless they are storged in sanitizer solution.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Sausage patties discarded duing inspection by PIC. Train food handlers on the proper usage of blast chiller and cooling methods.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Organic build-up observed between compactor and building.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Allowing organic build-up to occur attracts vectors to the production operation. Begin correction by cleaning around compactor today.
- Refuse - Cleaning Receptacles
Observation: A lot of organic buildup is present on the compactor and must be cleaned properly.
Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests. Clean compactor to remove the organic buildup. Correct in 14 days.
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03/25/2015 | Routine | |
Inspection of main kitchen New take out station only.
No violation noted during this evaluation. | 01/20/2015 | Routine | |
Keep hand wash stations established within 15 feet of service, and prep. Kitchen operating without running hot water for 3 days serving 200 patrons. Site visit made with a review of operational procedures for this situation. Hot water heated in 2 electric tilt skillets.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Plates and bowls not inverted, cups without complete lip edge protection.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Keep cups inverted and leave the plastic sleeves on to protect lip edges.
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08/12/2014 | Other | |
Raw chicken at 45F was slacking prior to going to grill. Alto Sham temps 170F
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: The food contact surface of the work tables is not safe.
Correction: Repair or replace the work table to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Unbolt or modify the edges of work tables so as to be easy cleanable. Correct in one day.
- Floors, Walls, and Ceilings - Cleanability
Observation: RIC roll in unit has soil and build up under the ramp. Floors in stock room downstairs need more frequent cleaning.
Correction: Pull ramp and clean as often as necessary in order to keep area clean. Correct in one day. Clean floors in downstairs stock room as often as necessary in order to keep build up reduced. Correct in one day.
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03/26/2014 | Routine | |
Turn the WIC prep unit down. Check the steam kettle faucet leakage. Clean under the ramps at ROLL in RIC. If possible number the WIC and WIF units so as to allow for consistent reference.
- Food - Miscellaneous Sources of Contamination
Observation: Food stored under condensate discharge from Walk in Freezer.
Correction: Protect food from miscellaneous sources of contamination. Do not store foods in a location where condenser discharge can drip or discharge on them. Relocate foods in one day.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the work tables is not safe.
Correction: Tables bolted together seams are not cleanable. Unbolt or modify tables to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Begin correction immediately.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Organic debrie on the ground between dumpster and building.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Clean dumpster and area around the dumpster must be cleaned as often as necessary in order to organics and vectors reduced. Clean area in one day.
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10/17/2013 | Routine | |
Discussed the Big 5 and Healthy Food Handler with the PIC.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork chops hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. PIC choose to discard.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. Dry storage room has open single service articles stored in an unprotected maner.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Floors - Cleaning Floors - Dustless Methods (corrected on site)
Observation: Dustless methods are not being used when cleaning the floor
Correction: Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds. Dustless methods must be used when cleaning floors in active food production areas.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of printer toner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of printer toner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/28/2013 | Routine | |
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