Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- 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. Observed several dented cans of tomato sauce, water chestnuts and cheese sauce in the dry storage with all the ready to use foods. PIC discarded all the damaged cans during the inspection.
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: Observed the following foods hot holding at improper temperatures: Chicken tenders (121'F & 134'F) and fried shrimp (110'F). The PIC labeled the foods with a 2 hour shelf life. If the foods are not sold before the labeled time they will be discarded.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the following prepared ready-to-eat (RTE) foods not properly dated for disposition: pastrami and chicken salad in the cooks drawers and sausages in the WIC. PIC provided the proper date of disposition on all the food items.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed several equipment food-contact surfaces on the clean equipment racks to be soiled to sight and touch to include: bowls, tongs, scoops, spatulas and measuring cups. The PIC took all equipment and utensils back to dish machine to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior surfaces of the ice machine were observed soiled with accumulations of grime and debris. PIC cleaned the ice machine during the inspection.
Correction: Clean the surface of ice machine 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a container of oven cleaner stored on the shelf with clean pans and utensils. The PIC relocated the oven cleaner.
Correction: Containers of oven cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/04/2016 | Risk Factor | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the back prep area, the pre-wash sink, and the 3-compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several tongs on the storage rack, funnel cake dispenser. PIC placed all items in the 3-compartment sink for the cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipemnt has accumulations of grime and debris: popcorn machine on the front line, interior of Delfied reach-in cooler drawers, interior and exterior surfaces of the fryers, sprayer nozzle on the back prep sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Observed several light shields to be not tight-fitting and the ceiling tile is missing by the back door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling over the 3-compartment sink, the ceiling in the walk-in cooler, and the floor in the walk-in freezer are 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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed several chemical spray bottles throughout the facility not properly labeled. PIC labeled all spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/25/2015 | Routine | |
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