- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before putting on gloves.
Correction: Always wash hands whenever return to work area and before put clean cloves on, to avoid contaminating the exterior of clean gloves.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups noted store in boxes directly on floor in dry storage.
Correction: Store single service items should be stored at lease 6 inches off floor to avoid contamination from mop water or other contamination.
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01/08/2016 | Routine | |
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Plumbing System Maintained in Good Repair
Observation: Hot water turned off at hand wash sink.
Correction: Turn back on hot water so can clean hands in tempered water.
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10/08/2015 | Routine | |
Tighten up faucet at 3-compartment sink
No violation noted during this evaluation. | 07/07/2015 | Routine | |
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the kitchen refrigerator.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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04/07/2015 | Routine | |
Since difficulty keeping sausage patties at min. of 135 °F during hot holding suggest that you use hot holding as public health control. To do this you need to write up a note detailing how you will use time as a public health control and for which foods.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands after handling soiled dishes and then handling clean dishes (soiled at 3-compartment sink and clean from warewasher/dishwasher)
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The wiping cloth used for wiping down service tables are stored in a cleaning solution, but not in a sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage patties, on service line, hot holding at improper temperatures.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Gallon of milk in container of ice, on counter, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Strongly suggest to get kitchen refrigerator in which can store milk for service and not need leave on counter. If unable to accomplish obtaining a refrigerator in the kitchen, then suggest put milk in smaller container(s) that when in ice water the level of ice water is as high as level of milk in container(s).
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01/09/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Coffee bags for coffee maker laying immediately adjacent to hand wash sink in kitchen.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Particularly in the corners.
- Plumbing System Maintained in Good Repair
Observation: The sprayer on the hose at the scrapping towner is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer and walk-in refrigerator
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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10/09/2014 | Routine | |
Chlorine sanitizer in dishwasher/warewasher = 50 ppm -ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods allowed to warm on preparation table while serving dinner - milk (55°F), chicken salad (78°F) cottage cheese (67°F) and liquid egg (49°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. DO NOT LEAVE potentially hazardous foods out of refrigeration while serving food. Stongly suggest reinstall refrigeration unit in kitchen to allow for keeping potentially hazardous foods cold and not have to constantly run back and forth to walk-in refrigerator. This will also reduce the stress on the walk-in refrigerator.
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07/10/2014 | Routine | |
Chlorine sanitizer in dishwashers/warewasher = 100 ppm -ok
No violation noted during this evaluation. | 04/08/2014 | Routine | |
Chlorine in dishwasher/warewasher = 100 ppm - ok
No violation noted during this evaluation. | 01/09/2014 | Routine | |
Brought in refrigerator from rental company and service man completing repairs of walk-in refrigerator.
No violation noted during this evaluation. | 10/10/2013 | Follow-up | |
Keep all potentially hazardous foods in uncovered containers until reach 41°F or below.
Chlorine sanitizer in dishwasher = 100 PPM -ok
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Bag of cabbage stored on floor in walk-in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk (44-45°F) on service line (in ice water) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in refrigerator is the only unit for refrigeration and it is not cold holding the potentially hazardous foods at 41°F or below.
Correction: MUST TAKE IMMEDIATE ACTION TO CORRECT, OTHERWISE WILL NEED TO DISCARD ALL POTENTIALLY HAZARDOUS FOODS (PHF). Provide immediate additional cooling by mechanical refrigeration or PHF placed in coolers surrounded with ice/ice-water.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator and freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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10/09/2013 | Routine | |
Dishwasher/warewasher chlorine (sanitizer) strength = 100 PPM - ok
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee handling trash and then handling 1 gallon milk jug.
Correction: Need to wash hands after they get soiled and before come in contact with food or food-contact items.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. The exterior walk-in freezer and maybe walk-in refrigerator thermometers.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. If not able to calibrate properly then tape over face of nonfunctional thermometers and use internal thermometers for determining temperatures.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Build up of lime inside dishwasher/warewasher.
Correction: Delime the interior of dishwasher/warewasher.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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07/09/2013 | Routine | |
Warewasher/dishwasher 100 ppm Chlorine sanitizer - ok
Some of the metal shelves in the refrigerator walk-in are starting to rust.
- Non-Food Contact Surfaces
Observation: The warewasher/dishwasher has accumulation of lime deposits.
Correction: Need to delime the warewasher/dishwasher.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Three boxes of bowls and plates observed on floor in dry storage.
Correction: Store single service items should be stored at least 6 inches off the floor.
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01/14/2013 | Routine | |
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