- Equipment - Good Repair and Proper Adjustment
Observation: The hand sink in the front section of the facility is not sealed to the adjoining wall.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hand sinks have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Prohibitions
Observation: Single service cups stored in the restroom.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Dispensing cup at the pizza prep had their handles stored in the foods.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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01/11/2016 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The quaternary ammonium sanitizer in the 3 compartment sink measured 0 ppm. PIC has called company for repair of the automatic sanitizer dispenser.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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01/12/2015 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 07/07/2014 | Risk Factor | |
Abbreviations: WIC=walk in cooler
- Critical: Package Integrity* (corrected on site)
Observation: Observed several cans of tomato sauce that were badly dented and not stored separate from the useable cans.
Correction: Discard or return food products once the can is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
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10/30/2013 | Routine | |
Discussed with the person in charge:
1. wings
2. fill line on containers
3. attendance at a food safety class
Fill line, food safety class information, allergens, and Big 5 food borne illnesses hand outs given
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food and the 8 food allergies.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating and drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and ladle over the pizza prep area (corrected).
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray bottle of sanitizer hanging over the food storage rack - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle was moved.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/22/2013 | Risk Factor | |
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