Recommended having monthly pest control to prevent pest.
- Kitchenware and Tableware
Observation: Plastic spoons at the condiment area, are not displayed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Bottle of flying insect spray noted in the kitchen.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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10/30/2015 | Routine | |
Adequate thermometer, bleach, quaternary ammonia sanitizer spray, and test kit.
Employee health policy is in place, but signed copies were not available for all staff. Please get files up to date.
Provided ServSafe flyer, Youth Activities classes, and FDA form 1-b. Corporate is currently updating it's handbook and so this would be the perfect time to incorporate employee health/hygiene into the brand's standards/requirements.
Staff MUST start sanitizing all utensils and pitchers in the facility after washing!
Keep hand sinks stocked with soap and towels at all times.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: untensils and pitchers. Staff were questioned and stated they wash and rinse dishes, but do not do the final sanitizing step.
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.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap and towels were not provided at the hand washing lavatory in the kitchen.
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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04/01/2015 | Routine | |
Sold the manager a metal stem thermometer and chlorine test kit. Showed the manager how to properly calibrate the thermometer and how to set up and test bleach water in the 3-vat sink.
Sani-Tyze spray (quaternary ammonia solution) is being used for wiping down all food contact surfaces in the kitchen area.
Provided FDA form 1-B on employee health. Discussed with manager and asked that all employees sign copies that have food handling duties. Policy can also be posted in kitchen area for easy reference.
Ice scoop holders need to be purchased and installed on the drink station unit and the ice machine. Scoop handles CANNOT come in contact with the ice.
Provided handout regarding basic food handler's course being taught on 9/11/14.
Pizzas are delivered from Dominos every 1-1.5 hours. A small heating cabinet is used for a max of two pizzas at a time. Must write up a statement saying that pizzas will be used or discarded in no more than 4 hours. Also post in kitchen area.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site) (repeated violation)
Observation: The person in charge could not provide an appropriate food temperature measuring device. A meat thermometer was finally located, but it measured 120 F and up.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Thermometer should measure from 0-220 F in two degree increments.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: the 3rd compartment of the 3-vat sink is not being utilized for sanitizing of dishes or utensils. No sanitizer present in the kitchen. Brought some in from elsewhere in the facility.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory located in the kitchen.
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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08/27/2014 | Routine | |
No thermometer present. No sanitizer present in the facility and no test kit. Went out and purchased bleach to sanitize with temporarily and provided test kit. Reviewed employee health and provided FDA Form 1-B.
Facility has agreement with Domino's to deliver pizza for parties and whenever requested. A hot hold box is present and will be used to hold pizza for a maximum of 2 hours. Pizza is mainly delivered for parties on the weekends.
May add hot dogs -- have a steamer unit. If so, must maintain hot dogs above 135 F.
Please install an ice scoop holder. Ice scoop should be washed daily.
When sanitizing at the 3-vat sink allow dishes to stay in solution for 30 seconds for quat, and 10 seconds for bleach.
Delivered health permit.
Will purchase steramine tablets and a quaternary ammonia test kit for regular use in the kitchen
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: Thermometers not present in the True RIC and True RIF.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia and/or chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer present in the facility.
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.
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01/10/2014 | Routine | |
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