- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Observed single service spoons stored with the food contact surface facing up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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03/07/2016 | Routine | |
| No violation noted during this evaluation. | 10/15/2015 | Risk Factor | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: The Quaternary Ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a Quaternary Ammonia concentration of greater than 500ppm in the Three Compartment Sink.
Correction: Utilize only Quaternary Ammonia that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/07/2015 | Routine | |
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Observed a child in the food preparation area.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The milk bags in the Mc Cafe' Reach in Cooler were observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/13/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/09/2014 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed Ice Scoops being held in the ice machine with the handles in the ice.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk Bags in McCafe undercounter reach in cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the Walk in Cooler and Walk in Freezer noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine Bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a Chlorine Bleach concentration greater than 200ppm in the sanitizer compartment of the three compartment sink. Observed a Chlorine Bleach concentration of greater than 200ppm in the Wiping Bucket.
Correction: Utilize only a Chlorine bleach concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/14/2014 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced 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.
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07/31/2013 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the 2 Beverage Air freezer are in poor repair (split).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/18/2013 | Routine | |
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