Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 03/28/2016 | Risk Factor | |
Abbreviations: WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PIC- person in charge, PPM- parts per million
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The soda machine nozzles were observed soiled with accumulations of grime and debris. PIC replaced the old nozzles with new ones after properly cleaning and sanitizing the new nozzles.
Correction: Clean the surfaces of the equipment 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of three microwaves near the cook's prep line were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities in Good Repair (corrected on site)
Observation: The tile grouting throughout the entire kitchen is not maintained in good repair. PIC stated that the facility is due to get new tile grouting soon.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/16/2015 | Routine | |
Abbreviations: IT - internal temperature, ST - surface temperature, RIC - reach-in cooler, ppm - parts per million
Additional Temperatures: Sliced Tomatoes - IT - 39'F, Cheese Ravioli - IT - 35'F. Raw chicken tenders - IT - 38'F.
Quaternary Ammonium sanitizer in the wet wiping cloth bucket measured 200ppm.
Chlorine sanitizer in the bar area measured 100ppm.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee failed to wash her hands before putting on new gloved after leaving the prep area. Person in charge corrected the employee and instructed her to wash her hands before putting on new gloves for food prep.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored over cooked pulled pork in the prep RIC on the cook line. Person in charge relocated the shell eggs.
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 Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required.Observed food employee wearing gloves wipe down countertop with a sanitizing cloth and then take chicken from the reach-in cooler to the breading station and begin to handle the chicken without first changing her gloves and washing hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Observed handle on the oven door wrapped in duct tape which prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Observed the exterior of the microwaves, ovens, reach-in coolers, and reach-in freezers are in need of cleaning. The caulking behind the handsink on the cook line is noted in cleaning as well.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers in the prep area 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed plates and bowls on the cook line stored food-contact surface facing upward allowing potential contamination. Person in charge placed a plastic-wrapped plate on the top to prevent contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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09/15/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 02/28/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed several items on the prep line with the handles of in-use utensils stored in the food.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the following items in the WIC cold holding at improper temperatures: Salmon-IT 45'f, Talpia-IT 45'F. PIC voluntarily discarded foods. WIC is freezing up, repair person called.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris: 1) handles to the RIC's 2) the area above the soda nozzles 3) inside of the fryer cabinet
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel containers that 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.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container outside has a dented side door that prevents it from closing.
Correction: Replace the waste storage container or have the door fixed so that it can be closed.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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09/05/2013 | Routine | |
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