Snack bar is currently not open. Spoke with an employee who explained the date-marked on a bag of hot dogs. She stated the bags are dated with the date the bulk package of hot dogs are opened, repackaged, and returned to the freezer in bundles of 8. The inspector explained how ready-to-eat food can be kept a maximum of 7 days under refrigeration and must then be discarded.
Menu items include: cheeseburgers, hot dogs, french fries, chicken nuggets, candy, nachos, popcorn, mozzarella sticks, pretzels, and drinks.
Some water noted under the 3-door Victory RIF. Keep an eye on it to ensure the unit continues to operate properly.
Employee health policy is already in place.
No violation noted during this evaluation. | 07/31/2015 | Routine | |
Employee health policy is clearly posted. Stermamine tablets are used for sanitizing.
Notes:
1. The thermostat on the 2-door BA RIC needs to be lowered, and a thermometer hung in the unit to monitor air temperatures. Product temperatures noted at 42-43 F, and all temperature control for safety foods must be maintained at 41 F or less.
2. Be CONSISTENT with date marking and disposition. Hot dog kept beyond 7 days, and bag of three corndogs was not dated. Bag of shredded cheese was.
3. Operation is limited to only a few hours on the weekend.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Hot dogs, corn dogs, and shredded cheese cold holding at improper temperatures in the 2-door BA RIC.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) hot dog was not discarded by the "consume by" date. It was supposed to be discarded on 12/30/14, and was held 9 days beyond the permitted 7-day hold time. Ziplock of corn dogs had not been date marked
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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. All RTE foods must be date marked.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2-door BA RIC or any of the freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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01/08/2015 | Routine | |
Adequate thermometer, steramine tablets, spray sanitizer bottle, and test kit. Reviewed employee health with employee running the front desk. No one was working in the snack bar area during the inspection.
Provided an additional copy of FDA form 1-B.
Always provide paper towels at hand sinks for drying of hands. Cloth towels are NOT to be used.
Repair the light fixture in the side storage room.
Do NOT dump anything in the hand sink. It is for handwashing only.
Once opened, foods can only be kept under refrigeration for a total of 7 days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) pizza sauce and nacho cheese in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. The products are dated 4/26/14 and should have been discarded 7 days ago.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station for coffee.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the front/side storage room with the 3-door Victory RIC. The light fixture in the room does not work.
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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05/09/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/10/2013 | Routine | |
Adequate thermometer, steramine tablets, quat test kit, and spray sanitizer. Provided additional copy of employee health FDA form 1-B. All employees should be given a copy of the form and sign their acknowledgement. Suggest posting one in snack bar area as well.
Snack bar is only open on the weekends. All product comes in pre-cooked and is heated to order.
Any food that is opened and kept under refrigeration must be marked with the date it was opened. These items (ie. pizza sauce, shredded cheese, nacho cheese, and hot dogs) can then be kept under refrigeration for no more than 7 calendar days. They must be used up during this time or discarded. Freezing product will stop the clock, but not reverse the number of days a product is kept under refrigeration. Once pulled from the freezer the aging process continues.
The ice machine needs to be completely emptied, cleaned, and sanitized. Do this at a frequency that prevents the appearance of a pink or black mold along the interior ledge of the unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed pizza sauce, shredded cheese, nacho cheese, and hot dogs in the BA refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surface of the ice machine had an accumulation of pink mold along inner ledge.
Correction: Empty, wash, and sanitize the interior of the ice machine at a frequency to prevent mold growth, or per manufacturer specifications.
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01/31/2013 | Routine | |
All PHF's served are precooked products.
Adequate food testing thermometer, quaternary sanitizer test kit and 3 compartment sink set-up on hand.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before putting on clean single-use gloves and engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning clean single use gloves, 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced ham in the refrigeration unit was not properly dated for disposition after opening. Operator voluntarily discarded the ham
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda dispenser nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and mold.
Correction: Clean the surface of soda dispenser nozzles 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 - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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12/20/2010 | Routine | |
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