Abbreviations: WIC=walk in cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition: 1) lasagna 2) pasta
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening: 1) sliced ham 2) sliced turkey
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.
- Physical Facilities in Good Repair
Observation: The following in the ware washing area are not maintained in good repair: 1) several ceiling tiles need to be replaced, they are either wet or torn 2) the caulking above the backsplash 3) the wall above the 3 compartment sink is torn 4) missing tiles above the 3 compartment sink 5) the floor of the WIC needs to be repaired or replaced
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (repeated violation)
Observation: Observed 2 chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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10/09/2015 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced ham (48'F) cold holding at improper temperatures at the sandwich prep area. PIC removed to WIC.
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) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the WIC were not properly dated for disposition after opening. PIC corrected.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The floor in the WIC was observed in a state of disrepair and damaged.
Correction: Repair the flooring 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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed the following that were stacked while wet after cleaning and chemical sanitization: 1) baking sheets 2) plastic glasses 3) stainless steel food containers 4) plates. PIC had employee dry items with paper towels.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls and ceiling are in need of a thorough 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. PIC placed label with name of product on bottle.
Correction: Label spray bottles with contents or discard.
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10/29/2014 | Routine | |
Abbreviations: PIC - person in charge, WIC - Walk-in cooler, RIC - Reach-in cooler, RIF - Reach-in freezer, IT - Internal temperature, PPM - parts per million
Chlorine sanitizer in warewashing measured at 100ppm.
Staff was cooperative. Thank you!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed meat balls (59'F) 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*
Observation: Observed deli sliced ham in the WIC not properly dated for disposition after opening and slicing.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surface was observed soiled to sight and touch: the deli slicer has pieces of raw meat on the food gripper. PIC removed for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed surfaces of the can opener and the veggie peeler soiled with accumulations of grime and debris. PIC removed items for cleaning.
Correction: Clean the surface of 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed containers of degreaser stored next to peeled onions on food prep table. PIC removed degreaser from food prep table.
Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/03/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Cooling Methods (corrected on site)
Observation: Observed Penne noodles that had been prepared the night before cold holding at 49'F. PIC voluntarily discarded the food item.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: The floor in the WIC was observed in a state of disrepair and damaged.
Correction: Repair the floor in the WIC 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 floor, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) sides of stove 2) inside the cabinets of the fryers 3) outside of all RIC's and RIF's 4) shelving underneath prep tables
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 (corrected on site)
Observation: Observed stainless steel cooking sheets that were found stacked while wet after cleaning and chemical sanitization. PIC removed and had them rewashed, rinsed and sanitized to be allowed to air dry.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling are noted in need of cleaning. Also the drain underneath the warewashing machine needs to be cleaned.
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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10/28/2013 | Routine | |
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