Discussed with the person in charge:
1. Discontinue adding dish soap to the sanitizer.
2. Time as a public health control paperwork provided
3. Recommended the sandwich prep unit maintain an air temperature of 36'F-38'F in order to hold foods at 41'F or below. Recommended to the PIC to keep the lid closed as much as possible to help maintain proper temperature.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed food employee wash her hands for less than 20 seconds. Food employee was instructed on proper handwashing procedure.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs (50'F) and Chili(45'F) in the sandwich prep unit were measured cold holding at improper temperatures. Person in charge adjusted the temperature of the unit during the inspection. Food items were recently placed in the sandwich prep unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Hamburgers and cooked onions for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Per conversation with the person in charge, the ice cream machine is being washed and sanitized once per week.
Correction: Clean the surface of ice cream machine 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements. Chlorine sanitizer in the 3-compartment sink measured at a concentration greater than 200ppm. The concentration was corrected to 100ppm.
Correction: Utilize only chlorine sanitizer that meet the requirements when applying to food contact surfaces
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05/18/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Ensure the soft serve ice cream machine is being cleaned and sanitized at least once every 24 hours. Information provided.
-Employee health policy observed.
-Facility is in the process of replacing the floor tiles and repairing the leak under the 3 compartment sink.
-Discontinue the use of bleach/cleaner solution on food contact surfaces.
-Ensure all in use utensils are being cleaned and sanitized at least once every 4 hours.
-Replace the ceiling tiles throughout the kitchen with tiles that are smooth, non-absorbent and easily cleanable.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Food Storage - Clean and Dry Location
Observation: Food stored in a manner where it is subject to contamination. Observed several foods stored uncovered in the reach in freezers throughout the kitchen.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on the 3 door reach in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The soda nozzles on the carbonated beverage dispenser were observed soiled with accumulations of grime and debris. PIC cleaned the soda nozzles during the inspection.
Correction: Clean the surfaces 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the bottom and side of the back door of the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/29/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed, handout provided.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 3-4 hours.
-Ensure soda nozzles are being taken down and cleaned each night.
-Ensure ceiling tiles throughout the kitchen are being replaced with ones that are smooth and easily cleanable.
-The shelves holding the spices and sugar are starting to become worn, reseal the shelves as needed.
-Clean the floor by the back door of the kitchen.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. Observed clean dishes stored on the 3 compartment sink that were not sanitized after washing. Discussed proper sanitizing procedures with the employees during the inspection.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (corrected on site)
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. The person in charge stated that the mop water is being disposed of on the ground surface outside of the facility. Advised PIC that they cannot dump mop water on the ground. All mop water is to be disposed of in the toilets in the back of the kitchen.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the front of the kitchen is not smooth and easily cleanable. Observed several broken and/or cracked floor tiles throughout the front of the kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs over the soda boxes and over the freezer by the office are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap under the back door of the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/20/2013 | Routine | |
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