- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surface of the following equipment was not observed sanitized: a dinner plate. The plate had been put through the dish machine with other plates. The dishwasher (person) looked over the cleaned plates and noticed food residue still on this plate. He rinsed the residue off using clear water only, then put the plate directly back in the rack with the other plates, but without sanitizing it after the rinse.
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. If utensils/equipment are not completely cleaned when they emerge from their first pass through the dish machine, the residue adhering to the utensil/equipment shall be removed and the item sent through the complete wash-rinse-sanitize process again.
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06/30/2015 | Routine | |
- Equipment and Utensils, Air-Drying Required
Observation: Cookware (saute pan) was observed being cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands, at all handwashing lavatories used by food employees.
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09/30/2014 | Routine | |
Follow-up to verify good salad-bar temperatures.
No violation noted during this evaluation. | 06/20/2014 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (formerly holding grated cheese) were observed reused for the storage of house-made tomato sauce.
Correction: Discontinue the reuse of manufacturer containers for tomato sauce and other food storage. Provide approved, reusable food storage containers, designed (manufactured) for your food storage needs.
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06/11/2014 | Routine | |
The facility was closed for a winter holiday break.
No violation noted during this evaluation. | 12/30/2013 | Routine | |
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener cutter blade.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer (one fluorescent tube not functional in the 2-tube ceiling light fixture).
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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09/26/2013 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Plates were observed being used to dispense pasta salad and potato salad from containers in the walk-in cooler, allowing for the possibility of contamination from hand of person dispensing food (whether bare hand or gloved, if glove had been used prior for another task).
Correction: Protect food from miscellaneous sources of contamination. A handled scoop, ladle, spoon, or the like should be used to dispense such foods, and stored with its handle out of the food product.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the entrance into the kitchen from the dining room was being used as a dump station (cigarette butts observed in the drain).
Correction: The handwash facility identified above [and all other handwashing facilities] is to be used for washing hands only.
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06/20/2013 | Routine | |
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