Ensure all pre-prepared, leftover, or opened commercially processed TCS foods are date-marked with a seven day hold limit for proper disposition.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken and formed beef patties in refrigerated drawers are cold holding at improper temperatures
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 (repeated violation)
Observation: Soap dispenser at production line hand wash does not dispense soap. Employee was observed dipping from top of dispenser to effect a proper wash. Refrigerated drawers and Continental floor cooler are not capable of maintaining sufficient ambient air temperature to safely cold hold TCS foods.
Correction: Repair or replace the refrigerators and soap dispenser 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
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the rear kitchen prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ladder and oil filtering equipment preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals (spray bottles of purple degreaser) are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/18/2015 | Routine | |
Notes:
1. Data logger run in the drawers under the grill from 8/28 to 8/31. Unit is running better than documented on 8/24/15, but product is still creeping into the temperature danger zone. Constant monitoring of this unit is a must, and the use of ice bags and lower portions is strongly encouraged.
2. Some products are noted at being above 41 F today, but a lot fewer than during the previous visit. Ice needs to be kept in the container of butter packets being stored in the waitstaff area. The thermostat in the middle left Delfield MUT cooler may need to be lowered. Temperatures noted as slightly elevated today.
3. Sanitizer test kit is still not being utilized as it should be. One sanitizer bucket found at 200 ppm and another at 100 ppm today.
4. Rear hand sink still has a strainer in the bottom of it, and a dish scrubbing brush. Hand sinks are for handwashing only.
5. Light shield in the rear room to the left of the hot water heater has not been replaced as of yet.
***Staff has agreed to continue with line check logs. Product temperatures are to be checked at least twice a day, and checking the refrigeration temperatures would also be strongly recommended. Suggest saving the temperature logs to share with the inspector during each routine visit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Burgers, chicken, sliced tomatoes, and butter packets on ice cold holding at improper temperatures
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station along the rear prep line being used for purposes other than washing hands. A strainer with food debris was placed in the bottom of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in rear storage room (next to the hot water heater) not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/31/2015 | Follow-up | |
Notes:
1. It doesn't appear that staff are monitoring refrigeration or product temperatures. Logs must be kept for the next 10 days showing air temperature of each unit and product temperature as designated by the inspector.
2. Use a chlorine test kit to ensure proper sanitizer concentration is achieved.
3. Ice water baths only work if the ice and water actually come in contact with the pan it is meant to cool. Double panning is also discouraged in the top wells of the MUT coolers.
4. If a refrigeration unit cannot maintain foods at 41 F or less it should not be used. Management needs to repair improperly working equipment immediately!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced cheeses, a container of cracked shell eggs, sliced tomatoes, spaghetti noodles, waffle mix, shredded potatoes, burgers, chicken, sliced ham, country ham, meatballs, baked beans, corn, cat fish, salsa, sour cream, and butter packets cold holding at improper temperatures in various refrigeration units.
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 (repeated violation)
Observation: The continental 1-door low RIC, the 3-door low RIC, the drawers under the grill, the 2-door Continental RIC, and the far left Delfield MUT (bottom side) were observed in a state of disrepair and damaged. The units are not maintaining product temperatures of 41 F or less. Ice build-up noted in the bottom of the far left Delfield MUT.
Correction: Repair the refrigeration units 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 refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station along the rear prep line being used for purposes other than washing hands. A strainer with food debris was placed in the bottom of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light bulb in rear storage room (next to the hot water heater) not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back of 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
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08/24/2015 | Routine | |
1. The thermostat on the middle MUT still needs to be lowered a few degrees. Four items were checked and found at 42-44 F.
2. The rear Continental cooler has been rearranged and product is now holding at 41 F or less. A bucket of chicken kept on the bottom shelf has ice mixed in with it to ensure proper temperature control.
3. Discussed dual check valves with the PIC. He has agreed to send a picture of the mop sink once the device has been put in place. The inspector forgot to mention it in the report on 3/18/15.
4. Back-up pans of ham and other deli meats are now being stored in the bottom of the right MUT to help ensure less temperature fluctuation. Since the front Continental RIC is a pass thru (accessed on both sides), it is subject to a lot of temperature fluctuation during busy periods. Only keep small amounts of product that will usually be used within four hours in the unit.
5. The backline 3-door low cooler is showing a tendency to maintain colder temperatures from right to left. Suggest minimizing any temperature control for safety items that need to be stored in the bottom right side of the unit. Push as much as you can towards the left and middle of the unit.
6. Mac+cheese is being successfully held on the steam table during busy periods (especially weekends). Otherwise, the portioned macaroni is being heated to order versus being hot held in the hot box.
7. Ice bags are being kept under the chicken in the drawers under the grill and this is providing much better cold holding temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Home fries with onions, french fries, hot dogs, pork chops, coleslaw, raw steaks, and raw chicken cold holding at improper temperatures
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.
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03/30/2015 | Follow-up | |
Notes:
1. The elevated temperatures in the 3-door low cooler is thought to be due to plastic being sucked up in front of the unit's intake fans. Now that plastic has been removed, continue to monitor the temperatures in the unit.
2. Discussed rearranging product in the rear 2-door Continental RIC. temperatures were found elevated on the lowest shelf. Suggest moving commercially processed items (ie. dressings, mayo) and raw vegetables to the lower shelves, and temperature control for safety foods to higher shelves. The raw steak marinating on the bottom shelf is to be relocated to the WIC. No other raw product found in the unit.
3. Discussed heating the mac+cheese portioned cups to order versus trying to reheat and hot hold it in the hot box. The nature of the product makes it very hard to heat it quickly and effectively. All hot box portioned foods are bumped in the microwave prior to being served. Strongly consider the benefits of heating some items to order versus for hot holding. Product heated for immediate service that is precooked can be heated to ANY temperature, and would eliminate the issue of reheating to 165 F+ within two hours for all hot held product.
4. Encourage staff to keep bags of ice in the drawers unit to help with temperature control.
5. Encourage staff to keep line check logs to make it easier to detect trends in the operation of equipment over time.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that pans of cooked bacon were not protected from contamination because the bacon was not stored in covered containers, or wrapped. Four pans of bacon were stored on top of each other, with the bottom of one pan stored directly on top of bacon in the pan below it. An open can of peppers was observed in a refrigerator uncovered, and peppers were left in the open can.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings. Open cans of product cannot be used as storage containers. Once a hermetic seal is broken, any leftover portions should be put into a food storage container.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer water was mixed up and available for use when the inspector arrived. A dirty bucket left from the previous evening was still sitting out.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer should be mixed up and readily available for use whenever any food handling is taking place.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The portioned cups of mac+cheese were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. The red pepper crab soup and chili had cooler spots in them that could be eliminated by stirring to help distribute the heat more evenly.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Home fries with onions, french fries, hot dogs, pork chops, coleslaw, raw steaks, and raw chicken cold holding at improper temperatures
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 3-door low cooler, the rear 2-door Continental RIC, (front line) middle MUT cooler, and drawers undder the grill were not maintaining all product at 41 F or less. Ponding of water noted in the bottom of the 3-door low cooler, with a plastic bag sucked up next to the intake fan.
Correction: Repair the refrigeration units to restore them to 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 refrigerators, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Thermostats may need adjusting, but staff must continue to monitor temperatures to ensure proper temperature control of all product.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer had old food residues underneath the blade guard area. The slicer had not been used today, at the time of the inspection.
Correction: Clean and sanitize these surfaces for food contact.
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03/18/2015 | Routine | |
Addl Temp: meatballs-42F/37F, milk-40F/38F, baked potatoes-39F, curt cantaloupe-38F, cooked noodles-36F/41F, chicken salad-39F, sliced turkey-41F, sausage gravy-161F, cooked carrots-144F, cooked chicken (cooling)- 71F- 73F
The operator provided a metal probe thermometer, chlorine & quat. test strips and an Employee Health policy during today's inspection. I discussed with the kitchen manager the use of time-in-lieu-of temperature for the par cooked french fries held at ambient air temperature on the cookline (information and logs were issued at this time.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) ( packages of raw beef were stored adjacent to packages of country ham in cookline refrigerated drawer unit). The operator separated the food products during today's inspection.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hot dogs, hamburger patties and steak product in the cookline mid maketable unit and the par cooked fries held at ambient air temperature by the cookline fry station, cut tomatoes on the egg station maketable unit cold rail were cold holding at improper temperatures. (The operator removed and rapidly cooled the food products)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A container of WD 40 lubricant was observed stored with ingredients and above single service items on the reap prep area. Lubricants are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals/lubricants must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/23/2014 | Routine | |
All issues noted on 6/3/14 have been or are still in the process of being addressed.
1. Western visited the facility on 6/4/14 to treat for fruit flies. Little activity noted today (few flies). Suggest using a floor dryer/fan in the dish area to help reduce any standing water/wet areas.
2. Hot box was checked out and the thermostat and digital readout on the box are correctly calibrated. To eliminate all reheating issues, ALL product is being heated in the microwave to 165 F+ and are then placed in the hot box for hot holding. Steam table items are still being reheated on the steam table. No issues were noted with reheating product on the steam table.
3. Chlorine dish machine tested fine.
4. Ice scoop now stored in a bucket on top of the dish machine. Suggest keeping container on it's side to offer overhead protection. Foil placed on single service dispensers to protect the last of each item in each dispenser.
5. The drawers under the grill are NOT being used until the welding repair to the drawer can be made.
6. All deli meats and portioned sides are being date marked along with all other product.
7. Shell eggs and liquid egg are only being kept out and on ice during rush periods. None during today's visit.
8. Noticed butter packets on the tables and alerted management to keep them refrigerated.
9. All raw product stored properly today to prevent cross-contamination.
No violation noted during this evaluation. | 06/17/2014 | Follow-up | |
Additional temperatures taken:
rear 2-door Continental RIC: tuna 39, slaw 40
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw pork and raw chicken stored in same pan in the drawers under the flattop grill. Raw juices present underneath the packages of meats.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoop resting direclty on top of the ice machine, unprotected from potential contamination.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Reheating for Hot Holding* (repeated violation)
Observation: The product in the hot box (ie. macaroni, white gravy, baked apples, green beans, red pepper crab soup) was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shell eggs, liquid egg (stored by grill), portioned deli ham (top of right MUT), steak, and chicken (drawers under flattop) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) portioned deli meats, potato salad, and coleslaw in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: chlorine dish machine is not delivering any sanitizer. Sanitizer pump broken.
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. Replace sanitizer pump.
- Prohibitions (corrected on site) (repeated violation)
Observation: Single-service or single-use items found stored unprotected in dispensers on wall by side entrance.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory behind the bar or along the rear cook/prep line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Pests-Controlling Pests*
Observation: Adequate methods are not being used to control gnats. Heavy presence under/along dish machine drain, and some flying throughout facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/03/2014 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine buckets (re-mixed upon request), and test kit. Reviewed employee health.
Additional temperatures taken:
home fries on grill 200+
(reheats 30 minutes on steam table) chili 145-180, beef gravy 114-160, chx soup 130-145, vegetable soup 126-140, marinara 152, au ju 131
WIC: burger, turkey, meatloaf, mac, gravy 39-40
sourcream, salsa in Silver King cold well unit in waitstaff area 39-40
Notes:
1. Some debris noted on potato slicer and meat slicer (underside of blade guard area). Per staff they had not been used today and were not clean for next use.
2. Make sure thick foods are stirred during the reheating process to help more evenly distribute heat. Mashed potatoes are also stored double panned on the steam line, so it is less likely the product will reach 165 F if left sitting in the steam well, versus being further heated in the microwave after stirring it.
3. Utilize test kit when mixing up sanitizer.
4. Lower the thermostat on the drawers under the flat top. Suggest NOT storing proteins in the unit overnight.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Two juicers were stored in container of standing water. Ice scoop sitting on top of ice machine unprotected.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The mashed potatoes were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Burgers and raw chicken stored in the drawers under the flat top grill are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of purple degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+)
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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01/30/2014 | Routine | |
Additional food temps: beef patties 38
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop is stored unprotected atop the ice maker.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The sausage gravy was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The bottom shelf of the s/s table positioned between the Taylor soft serve dispenser and the mixing machine is heavily rusted and no longer presents a smooth and easily cleanable surface.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Prohibitions
Observation: Single-use beverage cups at the right waitstaff station are stored in a dispenser that is uncovered, exposing the top cup to splash, dust or other environmental contamination..
Correction: Discontinue storage of single use aritcles in an unprotected manner.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
Correction: Alter the water supply line for the dipper well 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the customer service counter
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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09/13/2013 | Routine | |
Additional temperatures taken:
1-door low Continental 49-51***, 2-door side low cooler 39, 3-door side low Delfield 34
pork loin in Continental pass through 39
left middle MUT: philly steak + hot dogs 36-38
left Delfield MUT: raw chx and pasta 34-38
WIC: beef gravy, deli meats, milk, shell eggs 39
Adequate thermometer, chlorine dish machine, chlorine sanitizer buckets, and test kit. Reviewed employee health.
Suggest keeping ice on the proteins in the drawers.
Hoods are due for professional cleaning this month.
All PHFs were removed from the 1-door low Continental fridge until it can be serviced. Salsa and sourcream from this cooler was stocked into the open cold holding unit that is kept in the waitstaff area. It's unclear if the elevated temperature is due solely to product getting warm in the Continental fridge or if there's an issue with the open cold holding unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pork, chicken (in drawers), meatballs, salsa, and sourcream 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 - Good Repair and Proper Adjustment
Observation: 1-door low Continental was not maintaining temperatures of 41 F or less.
Correction: Repair the 1-door low Continental cooler 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 1-door low Continental cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/14/2013 | Routine | |
Additional temperatures taken:
condiment 1-door low 39, hot box 192, side 2-door low 40 (toppings), side 3-door low 41 (juice)
turkey, milk, shell eggs, soups in WIC 40-41
salsa and sourcream in front cold hold unit 39-41
Adequate thermometer, chlorine dish machine, chlorine sanitizer bucket, and test kit. Reviewed employee health.
All reheated lunch items are bumped in the microwave prior to service if ordered before 11 am.
Make sure the dishwasher is looking over dishes to ensure all food residues are effectively removed prior to returning them to the clean dish area.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) soups and some sides in the WIC unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: pans with food residues found stored in clean dish area
Correction: potato slicer had food debris from previous evening
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Pans washed previous evening were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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01/22/2013 | Routine | |
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