Abbreviations: WIC=walk in cooler
No violation noted during this evaluation. | 11/19/2015 | Risk Factor | |
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
Facility is clean and well maintained. Good job! Thanks.
No violation noted during this evaluation. | 04/29/2015 | Risk Factor | |
Discussed with the person in charge:
1. ceiling tile in dry storage room should be smooth
2. reheating of foods
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee pick up something off of the floor then continue to handle sliced meats. Manager discussed this with the employee.
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.
- Critical: Package Integrity* (corrected on site)
Observation: Observed damaged cans of ketchup stored in the dry storage room. Cans were moved to the dented can area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored above water bottles in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods 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 - Hot Holding*
Observation: Observed burritos that measured 116'F in the hot box - hot holding at improper temperatures. Burritos were placed in the oven for reheating.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ceiling fans 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles in the dry storage room are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/19/2014 | Routine | |
Discussed with the person in charge:
1. floor in walk in cooler is rusty - replace/repair
2. ice machine is broken - replace/repair
3. hand washing
No violation noted during this evaluation. | 06/03/2014 | Risk Factor | |
Discussed with the person in charge:
1. lighting in kitchen and the walk in cooler must be increased
2. an electronic temperature gauge has been installed to monitor the temperatures of the walk in refrigeration units
3. calibration of thermometers
Menu: tacos, nachos, salad
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee handle wiping cloth to clean a prep table, put wiping cloth back into the bucket, then obtain a spoon and continued to engage in food preparation with same gloves on.
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.
- 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: service trays and the floor mixer
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen. Light measured 35, 36, and 40 foot candles in the prep areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler. Light measured 0 foot candles.
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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: light blown in hood system, light shield missing near the 3-compartment sink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The air vent cover in the dry storage room is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/06/2013 | Routine | |
Discussed with the person in charge:
1. lighting in kitchen measured 38 in the prep areas and 0 in the walk in cooler
2. Ensure that the thermometers are kept inside of the food item until it reaches the highest temperature
Menu: diced turkey, gravy, mashed potatoes, green beans
No violation noted during this evaluation. | 05/30/2013 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Kettle is not in service at the time of the inspection, the PIC has a work order in place to repair.
-No backflow prevention device was observed on the water line on the ice machine. Please check to see if one is installed inside the unit, if not please have one installed on the water line.
Staff members are doing an excellent job with keeping the kitchen and all equipment extremely clean, great job!
The quaternary ammonium 146 sanitizer that is in the sanitizer buckets and in the 3 compartment sink was measured at 200 ppm.
Food Sources Approved.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use. The final rinse temperature on the dishmachine only reached a temperature of 140'F. The PIC has a thermometer that she uses to run through the dishmachine to get an accurate temperature of the final rinse. This thermometer was only measuring at most 147'F. Thermalabel placed through the dishmachine shows the final rinse temperature is over 180'F.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap along the side of the back door of the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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01/22/2013 | Routine | |
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