- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top of the dish machine and the lines above the dish machine along the wall has 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.
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01/21/2016 | Routine | |
Note: Observed one light out at the grill.
- Thawing (repeated violation)
Observation: Improper methods used to thaw hamburger.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the utility lines above the grill in the vent hood and the top of the dish machine has 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.
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09/22/2015 | Routine | |
Note: Management stated the two door Beverage Air Freezer is not working and the parts are being ordered.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed boxes of single service cups, napkins, plates, and bowls were found stored directly on the floor at the R & P Creamery Station.
Correction: Store boxes of single service cups, napkins, plates, and bowls in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The fans, ventilation covers, fire suppression lines in the vent hood above the grill, and the top of the dish machine in the kitchen 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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05/26/2015 | Routine | |
Note: There is one light out in the vent hood at the grill.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service plates and cups were found stored on the floor in the creamery palor.
Correction: Store boxes of single service cups and plates in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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01/23/2015 | Routine | |
Note: Stated have ordered a thermometer and has not arrived yet. Also, make sure to store bag of onions on approved shelving or off the floor in the walk-in cooler.
Thanks for your corrective actions!
No violation noted during this evaluation. | 10/14/2014 | Follow-up | |
Note: Observed the fan of the walk-in cooler is reading 45°F. Need to have the walk-in cooler serviced immediately. Currently leaving the door to the walk-in freezer propped open to allow the air in the freezer to circulate into the walk-in cooler.
Wiping Cloths Sanitizer 200 ppm - Okay
- Food Storage - Clean and Dry Location
Observation: Boxes of food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following cold holding at improper temperatures: Vegetable Beef Soup 45°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Need to have the walk-in cooler checked since the fan is reading 45°F.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the dish machine has 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.
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09/29/2014 | Routine | |
Dish Machine PSI 25 - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Note: The temperatures of the foods in the walk-in cooler are 41°F or less however, the temperature reading of the fan in the walk-in cooler was 45°F. Management was informed and determined there was ice build up on the condenser and is working to remove it. Management will monitor the temperatures of the foods in the walk-in cooler by taking temperatures of the foods at least three times a day. If management finds that the walk-in cooler fan/condenser is not working properly or continues to accumulate ice build-up and causes the temperatures of foods to rise above 41°F, then management will have maintenance to fix the problem.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler fan was observed to be reading 45°F and had accumulation of ice build-up on the condenser which is in a state of disrepair and damaged.
Correction: Repair the walk-in cooler fan/condenser 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 walk-in cooler fan/condenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/29/2014 | Routine | |
Dish Machine PSI 15 - Okay
Keep up the good work on keeping such a clean facility!
No violation noted during this evaluation. | 01/30/2014 | Routine | |
Wipe Cloths Sanitizer 200 ppm - Okay
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the dish washing machine is not in good repair and/ or not accurate in the range of use. The wash temperature inside the dish machine was reading 155°F however the dial thermometer on the machine was reading 130°F - 140°F.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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10/03/2013 | Routine | |
Dish Machine psi 17 - Okay
No violation noted during this evaluation. | 06/10/2013 | Routine | |
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