Notes:
1. Gaskets are on order and are to arrive this week.
2. Hot water issues still present. Rear hand sink started at 99 F, dropped to 91 F, and then rose after a couple of minutes to 104 F.
3. Front hand sink still measuring at 67 F. PIC stated that the maintenance man had increased the temperature on the hot water heater 118 F, and the mixing valve was set at 115 F. The PIC even turned off the cold water feed to the store and there was no increase in temperature to the front hand sink. Women's rest room rose to 100 F after being run several minutes, and then the men's restroom was 100 F when tested (since it is located on the other side of the wall).
4. The hot water issue at hand sinks has been cited continuously since August 2013. The facility needs to RESOLVE AND FIX the issue immediately.
5. The PIC shared the SOP for using time as a public health control for butter kept out by the biscuit oven and toaster station. Time is to be clearly marked and is not to exceed a 4 hour hold time. Time is NOT being used for the packets of butter given to customer so those must be maintained at 41 F or less. Suggest placing packets in an ice water mixture to aid with temperature control.
6. Sausage gravy needs to be cooled uncovered in the WIC and not in a reach-in-cooler that receives heavy traffic.
7. Breakfast wraps should NOT be stored in a covered container when trying to cool. Lids should NOT be added to the containers until the product has dropped to 41 F or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter was observed being held at room temperature on the front service line (single packets). Time control in use for containers of butter at the biscuit and toaster station. Butter packets discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the line Delfield reach-in cooler was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink on the line and front service prep area were measured at a temperature less than 100°F ( hot water measured 99F and 67F ) . Hot water was available at the male an female restrooms during today's inspection. The hot water temperature on the line rose to 98F and then began to fall in temperature upon continued use
Correction: the same event also occurred at the front service handsink)
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03/28/2016 | Follow-up | |
The line condiment cold rail cooler was observed in use with stored TCS food products and not functional, during today's re-inspection. The operator voluntarily discarded the TCS food products stored in/on the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butter was observed being held at room temperature on the cookline, cut tomatoes on the line condiment cold display rail, prepared breakfast wraps, in the side prep cooler and a liquid egg carton, in the line Delfield reach-in cooler were cold holding at improper temperatures.The operator voluntarily discarded the cut tomatoes and labeled the butter with a 4 hour holding time ( as per procedure)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the line Delfield reach-in cooler was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink on the line and front service prep area were measured at a temperature less than 100°F ( hot water measured 99F and 67F ) . Hot water was available at the male an female restrooms during today's inspection. The hot water temperature on the line rose to 98F and then began to fall in temperature upon continued use
Correction: the same event also occurred at the front service handsink)
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Stripped cold water faucet was observed a the front counter handsink.
Correction: Repair and maintain all plumbing components and fixtures.
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03/16/2016 | Follow-up | |
The operator provided a digital metal probe thermometer and quat. test strips, during today's inspection.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Soy Adhesion Flake container was observed stored with chemicals, in the side chemical storage closet.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food products in the cookline Delfield reach-in cooler, breakfast wraps in the side prep cooler, liquid egg whites and butter being held at room temperature on the cookline were cold holding at improper temperatures ( breakfast wraps-45F, sliced tomatoes-56F, liquid eggs- 59F, shredded cheese-57F, butter-80F, liquid egg whites-76F). The operator discarded the TCS food products..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The line Delfield reach-in cooler ambient air thermometer reading was 60 degrees F, the Delfield reach-in cooler was observed in a state of disrepair and damaged. Also noted the TCS food products stored in the reach-in cooler measured 57F - 59F.
Correction: Repair the line Delfield reach-in cooler 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 line Delfield reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the line Delfield reach-in cooler was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink on the line and front service prep area were measured at a temperature less than 100°F ( hot water measured 98F and 78F ) . Hot water was available at the male an female restrooms during today's inspection..
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: Stripped cold water faucet was observed a the front counter handsink.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( front service counter handsink)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible ( back warewashing/line handsink).
Correction: Provide a sign/poster that is clearly visible to all employees
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02/29/2016 | Routine | |
No comments
No violation noted during this evaluation. | 08/18/2015 | Routine | |
NOTES:
* Monitor hot water temperature at hand-sinks to ensure 100 degree temperature.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink(s) on the prep-line was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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01/08/2015 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Coffee pots must be air dried first after cleaning and then hanged
Time and temperature used as a Public Health Control for the items stored in the cold holding rail unit.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Beverage Air reach-in, walk-in freezer and kitchen metal reach-in.
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 (repeated violation)
Observation: The door gasket to the kitchen Beverage reach-in and left well freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Kitchenware and Tableware (corrected on site)
Observation: Individually packaged Go-Gurt not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Water Pressure (repeated violation)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink near friers.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing solution at 200 - 300 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/09/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Discussed and demonstrated proper cooling methods.
Glove holder to the left meat freezer found in the state of disrepair and represents physical hazard. Repair or remove.
- Cooling Methods
Observation: The methods used for cooling sausage gravy 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Beverage Air # 2, Delfield and both meat freezers.
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: The corner meat freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Condensation on the bottom.
Correction: Repair meat freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front low reach-in Beverage Air and kitchen Beverage Air # 1 is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of syrup, food residue or other debris on the following nonfood-food contact surfaces: orange juice and cream dispensing units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Water Pressure (repeated violation)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink near fries unit.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Plumbing System Maintained in Good Repair
Observation: Both faucets to the mop sinks (kitchen and closet) are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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06/09/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Front kitchen hand sink is in condition of disrepair, working order was placed today.
New cold holding drawers in use for storing sandwich items (sl.tomatoes) cold. Do not overload containers and do not use plastic liner for sliced tomatoes. Place sliced tomatoes directly on the bottom of the containers for better temperature control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures in the cold holding draw.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing walk-in freezer was emptying liquid waste directly onto the floor of the dry storage area. Pipe has a leak.
Correction: Repair the drain line.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all kitchen hand sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/21/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Hand sink near friers found in condition of disrepair and can not be used for purpose of hand washing, violation HAVE NOT been corrected since the last inspection. This issue had been discussed with manager last time. Repair hand sink, ensure proper hand washing among employees.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Sausage gravy hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sliced tomatoes and cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the fries freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink near friers.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from both handwashing sinks was measured at a temperature less than 100F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A drain line servicing prep sink was emptying liquid waste onto the kitchen floor.
Correction: Repair/Relocate the drain line to prevent liquid waste discharge onto the floor surface.
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11/13/2013 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Improper hand washing observed due to broken handle on hand sink, replace handle and adjust hot water to 100+ F for more effective hand washing.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sliced cheese, shredded cheese and tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from both handwashing sinks in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the mop room and rear reach-in freezer.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: Hot water handle is missing on hand washing sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/06/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Reviewed employee health policy with PIC. Discussed proper time and cooling methods.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Sausage gravy stored at 124 F in cover container inside RIC.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Beverage Air low reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed mold on the following food contact surfaces: soda nozzles.
Correction: Clean and sanitize these surfaces for food contact.
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05/08/2013 | Routine | |
Quaternary sanitizer concentration in use in the wiping cloth pails tested very high. Manager had the staff adjust the sanitizer concentration to 200 ppm.
Reviewed washing hands prior to putting on clean single-use gloves with staff. Asked manager to review "When to Wash" hands with staff on a regular basis as a reminder.
Non-critical violation must be corrected within 30 days.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Frape was stored on ice in the drive through ice bin.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the self-serve soda dispenser nozzles and ice dipsenser was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda and ice dispensers 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all rest rooms used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
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11/09/2010 | Routine | |
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