Food suppliers are Restaurant Depot and US Foods. Observed good date-marking. Discussed the following with the person in charge:
1. Employee Health, Form 1B is used.
2. Recommended cooling procedures and adequate cooling parameters. EHSS provided handout to PIC.
3. Recommend ensuring wet wiping cloths are stored in chemical sanitizer.(chlorine 50-100ppm)
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed food employee crack an egg with gloved hand and use that same gloved hand to hande ready to eat foods (RTE) - toast.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Cooling* (corrected on site)
Observation: Cooked turkey noted not being adequately cooled to prevent the growth of harmful bacteria. Per the pick, the turkey was cooked last night. EHSS observed turkey at 63°.
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. PIC discarded turkey.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausage patties hot holding at improper temperatures. Observed at 120°.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC rapidly reheated sausage to 165°.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad (45/47) and American Cheese (49) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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10/14/2015 | Routine | |
Food Suppliers are US Foods and Restaurant Depot. Consumer advisory for steak, hamburgers, and eggs.
Discussed the following with the Person In Charge (PIC):
1. Discussed employee health, Form 1b and additional tools are used.
2. Discussed cleaning and sanitizing cookline food contact surfaces and utensils.
3. Discussed cooling of tuna, chicken salad, egg salad, and soups.
4. Recommend repairing leak at 3 basin sink faucet.
5. Recommend storing utensils in use utensils in water at or greater than 135°.
6. Recommend always storing wet wiping cloths in chlorine sanitizer concentrtion between 50-100ppm.
Observed great handwashing and glove use. Observed good datemarking.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only Chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/31/2015 | Risk Factor | |
Discussed cooling methods, times and temperatures. Discussed use of pesticides in facility. Discussed menu and employee health. Discussed rehydrating and storing hash brown potatoes. Observed good handwashing and glove use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked sausages hot holding at improper temperatures. Sausages cooked around 9 a.m. and held above grill. Temperature taken at 11:45.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the plastic jug used to store sliced limes is not easily smooth, easily cleanable or resistant to pitting.
Correction: Replace the jug to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Physical Facilities in Good Repair
Observation: Observed exposed insulation above equipment and covered foods in storage area.
Correction: Recommend covering insulation. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and pipes in need of cleaning around ice machine.
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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Observed 1 container of Raid stored with cleaning chemicals. Raid is not properly stored. Person in charge stated that chemical is not used in facility. Discussed use of pesticides in a food facility only by a licensed pest control operator.
Correction: Container of Raid must be separated from cleaning chemicals, food, equipment, utensils, linens or single service items.
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09/03/2014 | Routine | |
Person in charge stated that she is ServSafe certified
- Hair Restraints - Effectiveness (repeated violation)
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 - Good Repair and Proper Adjustment
Observation: Observed 2 door reach in disrepair. Observed bucket under the front right side door catching water leaking from the interior of the unit and a container on the interior top shelf of the unit catching drips.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Observed temperature of wash cycle on dishmachine at 140 -143 degrees. Data plate on the machine recommends 150 degrees for wash cycle. Rinse cycle was meeting equipment specifications for 180 degree rinse cycle.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Equipment is routinely washed in 3 basin sink before prior to placing in the dishmachine for second wash and sanitizing.
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11/20/2013 | Routine | |
No new menu items. EHSS discussed storage of ice scoop and ice cream scoops. Employee hand washes equipment in dishmachine before placing in dishmachine for second washing, rinsing and sanitizing.
- Hair Restraints - Effectiveness
Observation: Observed 2 employees 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
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employees not changing gloves between tasks or when gloves become dirty and working with ready to eat foods. Observed employee touching face and not changing gloves. Observed employee multi-tasking with gloves -- wiping cutting board, replenishing containers, touching door handle, cracking eggs -- and not changing gloves before working with ready to eat foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Recommend that employees be trained on when to change gloves and wash hands before working with ready to eat foods. Gloves must be changed after cracking eggs. EHSS and employees discussed glove use and handwashing. This will be difficult due to the number of raw eggs prepared. EHSS will work with PIC to develop a plan to prevent cross contamination of sandwich ingredients. Rearrangement of items in top of sandwich prep unit may be a solution.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw shell eggs on counter. PIC stated eggs had been out since 9:30 a.m. Egg at 74 degrees. Observed raw bacon setting on lunch counter. Bacon at 64 degrees.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or place these items under a time control plan.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed egg salad cold holding at improper temperatures. PIC stated salad had been in sandwich prep unit overnight.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of veg beef soup, chili and potato salad. Observed BBQ containers being reused.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
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05/06/2013 | Routine | |
Discussed menu. Consumer advisory correct on the menu. Employee health policy and verification of training in place. Recommend having plumber check the backflow device on the water line going into the ice machine to ensure the device is working properly. Observed bucket with water under the corner of the reach in cooler. Gasket appears to be intact. Recommend checking gasket to ensure there is a tight seal.
- Critical: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded. Observed employee with open sore on arm that was not covered.
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required. Recommend that employee cover the open sore with a bandage.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee multi-tasking with the same pair of gloves handling raw bacon, dirty dishes and touching clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Recommend washing hands and changing changing gloves between tasks, especially between touching raw animal foods and clean equipment or ready to eat foods.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit observed in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees while the actual temperature was 130 degrees.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. Recommend repairing machine. Recommend washing equipment in 3 basin sink and then placing in dishmachine for second wash and sanitizing. Employees are already manually washing equipment in 3 basin sink as a routine procedure prior to placing in dishmachine for cleaning and sanitizing.
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12/06/2012 | Routine | |
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