Please ensure that when cooling foods, (sandwiches and salads) that they are uncovered and placed in the walk-in until 41 F, then placed in display units. Display units are not designed to cool.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the can opener are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
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11/17/2015 | Risk Factor | |
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Several utensils (knife, serving spoon, pizza cutter) observed not clean to sight and touch.
Correction: Corrected by wash/rinse/sanitize.
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.
- Floors, Walls, and Ceilings/Cleanability
Observation: Acoustic tile observed over prep table by the office.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Controlling Pests
Observation: Mouse droppings observed in dry storage room and in the back of the hood area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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04/20/2015 | Routine | |
5-205: The three compartment sink floor drain is clogged/very slow to drain.
6-501: Mouse droppings observed on the floor of the dry storage room and the food cart dollies.
No violation noted during this evaluation. | 11/07/2014 | Risk Factor Assessment | |
The bell top backflow prevention device on the mop sink is in poor repair.
The water coolers for extended day should be stored 6 inches above the floor.
2 acoustic style ceiling tiles were observed in the kitchen. Acoustic ceiling tiles are not smooth and easily cleanable.
Remember to cover or wrap all foods stored in the open display.
- Critical: Backflow Prevention Device, When Required (corrected on site)
Observation: Observed a hose attached to mop sink faucet. The hose extended below the flood rim level of the mop sink basin. The bell top backflow prevention device was observed leaking. The hose was immediately cut.
Correction: Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
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05/02/2014 | Routine | |
1. Mouse droppings were observed inside the counter cabinetry were the can opener is located. Remove the lining on the shelving, wash & sanitize the shelving.
2. Mouse droppings were observed on the floor of the storage room. Clean up with water and bleach.
3. Calibrate food metal stem thermometers to read 212 F in boiling water or 32 F in ice water (3 parts ice to 1 part water).
No violation noted during this evaluation. | 11/08/2013 | Risk Factor | |
- Temperature Measuring Devices
Observation: Beverage Air" milk chest refrigerator and ice cream chest freezer are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: Beverage Air" milk chest refrigerator and ice cream chest freezer are in need of de-icing and 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.
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05/14/2013 | Routine | |
- Critical: Package Integrity (corrected on site)
Observation: Can of applesauce found with a dent on its side seam [segregated and now awaiting credit].
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Food Display/Preventing Contamination by Consumers
Observation: Food on display is not protected from contamination [sliced oranges in the open display case refrigerator are not covered or wrapped].
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
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12/03/2012 | Routine | |
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