- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Pre-cooked egg was at 48 F, canadian bacon was at 48 F, in Bev Air 1 dr reach in. Contents of unit were removed and unit is out of service until fixed.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of spray bottle containing butter mixture are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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08/31/2015 | Risk Factor | |
- Time as a Public Health Control/Time - Maximum up to 6 Hours/Marked (corrected on site)
Observation: Working supply of american cheese not marked with the time the food was/were removed from cold holding temperature control and/or the time that is 6 hours past the point in time when the food is/are removed from cold holding temperature control.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate: (a) The time when the food is removed from 5ºC (41ºF) or less cold holding temperature control, and (b) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control.
- Equipment/Good Repair and Proper Adjustment
Observation: The door gasket on the right counter 1 door glass reach in unit was in disrepair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean. Old epuipment was observed in dumpster corral.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Air gaps exist in side double doors.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing
Observation: A hole was observed in wall inside one of the toilet stalls in mens room.
Some floor tiles in kitchen were observed with deteriorating grout.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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01/14/2015 | Routine | |
- Jewelry Prohibition
Observation: Employees are wearing jewelry on their arms and hands while preparing food (bracelets).
Correction: Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
- Food Storage, Prohibited Areas
Observation: Some bags of sandwich buns are stored under sewer lines downstairs.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Shredded lettuce cold holding at the improper temperature of 50 F inside the #11 refrigerator (left out at room temperature too long while transferring from bag into container). Limit the time the product is left out of improper temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site)
Observation: The sliced tomatoes for which time only, rather than time in conjunction with temperature control, are not properly labeled to indicate the time it shall be discarded (The facility's time monitoring shelf life sign for sliced tomatoes is missing it's red arrow to indicate the time). The facility will use a dry erase marker on their monitoring sign for sliced tomatoes.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Critical: Time Public Health Control/Time - Maximum up to 4 Hours/Discard (corrected on site)
Observation: Some sliced cheese for which time only, rather than time in conjunction with temperature control, was not discarded, within 4 hours from the point in time when the food was removed from temperature control (Found at 52 F in the #11 refrigerator
Correction: visibly looked older then the rest of the cheese in the unit). This older looking, higher temperature cheese was discarded.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the soda fountain ice chute covers, and the walk-in refrigerator by the back door condenser fan cover/ceiling/and upper walls are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Some single-service items and clean equipment were found stored under unprotected sewer lines downstairs.
Correction: Discontinue storage of clean equipment and utensils under unshielded sewer lines or other areas subject to contamination.
- Service Sink/Numbers and Capacities
Observation: Plain water is currently not available at the service/mop sink for the proper cleaning of mops or similar wet floor cleaning tools due to the chemical set-up at the sink faucet.
Correction: Provide hot and cold at the service/mop sink faucet.
- Light Bulbs, Protective Shielding
Observation: Missing one light shield tube and several end caps downstairs.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing
Observation: The men's rest-room door frame is not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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01/13/2014 | Routine | |
- Equipment/Fixed, Spacing or Sealing
Observation: The back hand sink needs new caulking is loose from the wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The surface under the deep fryers needs cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables are not kept covered inside the food establishment when they contain food residue and are not in continuous use and/or they are filled.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered inside the food establishment if the receptacles and units: (1) Contain food residue and are not in continuous use
- Intensity/Lighting
Observation: The light intensity is below 10 foot candles in the WIC, the light bulb is burned.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Physical Facilities/Repairing (repeated violation)
Observation: Damaged baseboards and wall by the 3-part sink and WIC.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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03/04/2013 | Routine | |
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