Person in Charge is a Certified Food Manager, but did not have his copy of the certificate available to view during today's inspection. Person in charge will forward a copy to the Environmental Health Technical Specialist as soon as he is able.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced tomatoes (46'F it), cooked peppers and onions (46'F, 44'F) observed cold holding at improper temperatures in the prep cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade, the cutting board on the prep table and the vegetable slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the the interior of the ice machine and soda nozzles that were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the soda nozzles and the interior of the ice 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.
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11/18/2015 | Risk Factor | |
Overall facility noted in need of a thorough, detailed cleaning.
Discussed cooling procedures for chili, cleaning schedules, pest control methods and checking dish machine sanitizer.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination. Observed food employee dispense ice into drinking cup by using the cup as the ice scoop. Manager discussed observation with the employee.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced tomatoes (56'F it), shredded cheese (47'F) and cooked pasta (50'F IT) cold holding at improper temperatures in the prep cooler. Diced tomatoes and pasta were discarded, and shredded cheese was put on ice and relocated to cool.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the onion dicer, the strainer, the bristle brush, and a set of tongs. All items had been stored among clean equipment. All items were relocated to the dish area to be washed.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice 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.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment were not being sanitized due to lack of sanitizer being present in dish machine. Sanitizer bucket was low, and air bubbles were noted in the supply line. Manager change to a new bucket of sanitizer and primed the line. Dish machine is now sanitizing at approximately 100 parts per million.
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles (2) observed without labels.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Wiping cloth buckets were observed stored on a bottom shelf immediately adjacent to exposed single service utensils.
Correction: Wiping cloth buckets must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/23/2015 | Risk Factor | |
Discussed with the person in charge:
1. Observed significant improvement in the cleanliness and organization of the facility. Good job!
2. Please contact the health department when the dishmachine is repaired. Ensure proper test strips are obtained.
3. Time control versus temperature control for the sliced tomatoes.
4. Ensure the handles to the candy scoops are not stored in contact with the food product.
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, SP – sandwich prep unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes (47'F, 48'F) in sandwich prep unit #2 were measured cold holding at improper temperatures. PIC discarded the sliced tomatoes.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The pre-wash sink by the dishmachine is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The chlorine dishmachine was measured at 0ppm chlorine concentration during the inspection. The 3-compartment sink will be used to sanitize all equipment. PIC stated that a repair company will be notified.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Stainless steel food containers stored over the 3-compartment sink 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The tile grouting in the warewashing area, on the cook's line, and by the back door is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/12/2015 | Follow-up | |
Discussed with person in charge:
1. ServSafe information of the new manager was emailed to EHS to put in the facility file
2. Facility is using pasteurized eggs.
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, SP – sandwich prep unit
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed several food employees don new gloves to being preparing food without first properly washing their hands. PIC instructed the food employees to wash their hand before donning new gloves to begin food preparation.
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: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a food employee touch the candy pieces with her bare hand while scooping the candy out of the container to mix a milkshake. The scoop stored in the candy is not equipped with a handle to prevent bare hand contact with the food.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per PIC, all in-use utensils are washed, rinsed, and sanitized every 8 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in-use utensils are washed, rinsed, and sanitized at least every 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed hot dogs(50'F) and chicken(47'F) in the cook's drawers and sliced tomatoes(46'F) in the sandwich prep unit to be cold holding at improper temperatures. All food items voluntarily were discarded during the inspection.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several of the refrigeration units throughout the facility.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-wash sink by the dishmachine is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade and tomato dicer stored under the prep table in the back of the kitchen. PIC placed the items at the 3-compartment sink to be washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: interior and exterior of sandwich prep units, reach-in freezers, reach-in coolers and the milkshake prep station.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chlorine dishmachine was measured at 0ppm chlorine. The 3-compartment sink will be used to sanitize the equipment until the dishmachine is repaired.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several food containers stored over the 3-compartment sink 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: Clean plates were observed stored uncovered on the cook's line. PIC will place plastic wrap on the top plate and food employees will pull plates from under the protected top plate to prevent contamination of the food-contact portion of the plate.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handsink at the drive-thru area and the handsink at the wait station are being used as a dump station. Observed a significant amount of ice in the drive-thru handsink and rags in the handsink at the wait station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: The floor in the warewashing area is missing a large section of tiles. The grouting in the warewashing area and on the cook's line is not maintained in good repair. PIC stated that the repair company is scheduled to come this week to replace the missing floor tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, and ceiling throughout the facility 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.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/12/2015 | Routine | |
Discussed the following items with the Person in Charge:
1. Recommend testing dish machine concentration more frequently.
2. Ensure all coolers and freezers are wiped clean regularly. Observed food debris on non-food contact surfaces of equipment throughout the facility.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Sausage gravy, made with pre-cooked sausage and a dry gravy mix, was not reheated to the proper temperature for hot holding. Observed temperatures throughout the container ranging from 114'F to 140'F. The sausage gravy was placed in the microwave and reheated to 165'F.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato (46'F it) and Chili (45'F it) cold holding at improper temperatures in the sandwich prep cooler. All temperature control for safety foods in the sanwich prep unit that had been in the cooler for several hours were discarded. Other temperature control for safety foods that had been in there for only about 2 hours, were relocated to other cold holding units and the thermostat was adjusted.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment were not observed sanitized due to dish machine sanitizer measuring at below 10 parts per million chlorine. The sanitizer line was primed, and 50-100 parts per million chlorine was measured.
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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06/27/2014 | Risk Factor | |
Discussed the following with the Person in Charge:
1. Facility in need of detailed cleaning.
2. Facility is using pasteurized shell eggs.
3.Ensure the manager's food safety certification is sent to the health department.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Foods observed not properly covered while in storage in the walk in cooler. Observed cooked pasta and baked beans to be uncovered.
Correction: Ensure foods are properly covered while in storage to protect from contamination.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in freezer..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The cutting boards throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC stated cutting boards have already been ordered.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale, which may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, and food strainer. Equipment was relocated to the dish washing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration units throughout the facility have an accumulation of grime and debris.
Correction: Clean the surfaces 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: Several food storage containers 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 clamshell containers stored with the food contact surface facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Employee Accommodations, Designated Areas
Observation: Employee coat observed stored on a rack of bread.
Correction: Ensure employees are using the designated area to store their personal belongings so they do not contaminate food, equipment and single-service and single-use articles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility are noted in need of cleaning. The wall behind the dish machine is noted in need of a detailed 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium in the wiping cloth buckets, for use on food contact surfaces, does not meet the requirements of 40 CFR 180.940. Quaternary ammonium solution was measured at over 500 parts per million in several buckets. PIC added water to buckets and sanitizer solution was measured at approximately 400 parts per million.
Correction: Utilize this formula of quaternary ammonium sanitizer solution at a concentration of 150-400 parts per million when applying to food contact surfaces to meet the requirements of 40 CFR 180.940.
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12/16/2013 | Routine | |
Discussed:
1. No sanitizer is being dispensed in the dish machine. The wash and sanitize sinks of the 3-compartment sink are not holding water. Large metal dish pans are being used to hold water and sanitizer. Operator purchased chlorine and dish soap to use in the 3-compartment sink. Plumber and chemical maintenance worker have been called to repair issues. Temporary set up with the 3-compartment sink will be used until problems are resolved. Chemical concentration of chlorine used in the 3-compartment sink should measure 50 - 200 ppm.
2. Quaternary ammonium sanitizer for use in the WCB is not dispensing from chemical system. Wet wiping cloths must be stored in a chemical sanitizer. Chemical maintenance worker has been called. Until problem is fixed, chlorine will be used in the WCB. Chemical concentration of WCB should be 50-200 ppm.
3. Multiple sandwich prep units are missing vent covers.
4. Cutting boards on SP units are in a state of disrepair.
5. All foods in the steamer wells and in the RIF should be covered to prevent contamination.
6. Take out containers and portion cups should be stored inverted to prevent contamination.
7. Dish machine is noted in need of detailed cleaning.
8. Walls in dishwashing area are noted in need of detailed cleaning.
9. Mops should be hung to dry.
10. Ambient air temperature thermometers are needed in several SP units.
11. Interior of all refrigeration units are noted in need of cleaning.
12. Gasket in the WIC observed torn.
13. Sides of fryers and grills are noted in need of cleaning.
14. Ensure that utensils at waitress station are stored with the food contact surface facing down.
15. Ensure that dishes are not stacked while wet. Paper towels can be used to dry dishes.
Observed good handwashing and glove usage during inspection. Thank you.
EHS will conduct follow up to ensure that dish machine is working properly.
Complaint received 7/11/2013 also investigated during this inspection.
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Peppercorn bacon - 129'F hot holding at improper temperatures in metal pan on grill. PIC voluntarily discarded food.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener blade, 2. slicer/shredder, 3. ladle, metal pan, and spatula in the dishwashing area. PIC placed all items to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of all of the soda nozzles at the drive thru soda dispenser were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. PIC cleaned all soda nozzles.
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer dispensing in dish machine. PIC called chemical company. 3-compartment sink set up to clean and sanitize equipment.
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 - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the waitress station is being used for purposes other than washing hands. Observed employee rinsing rags in hand sink. Issue addressed with employee and PIC.
Correction: The handwash facility identified above is to be used for washing hands only
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of filter powder are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed filter powder stored with cleaning chemicals. PIC relocated filter powder.
Correction: Containers of hazardous products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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07/11/2013 | Risk Factor | |
Dish Machine - 50 ppm chlorine
WCB - 100 ppm chlorine
Discussed:
1. Clean interior of all refrigeration units.
2. Ensure that all foods in refrigeration units are kept covered.
3. Replace torn gaskets on RICs.
4. Detailed cleaning needed on floor throughout the facility.
5. Piles of dirty dishes at the dish machine contribute to harborage conditions for pests.
6. Hood vents are noted in need of cleaning.
7. Sides of fryers and grill are noted in need of cleaning.
8. Ensure that utensils are stored with the food contact surface facing down.
9. Ensure that dishes are not wet stacked after cleaning. Allow dished to completely air dry.
Complaint received 3/13/2013 also investigated during this inspection.
Abbreviations: WIC - walk in cooler
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Shell eggs on the cook's line measured 48'F. PIC placed eggs in RIC.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several pieces of equipment hanging at the 3-compartment sink and the tomato slicer on the prep table. PIC placed items to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwashing station at the wait station is being used as a dump station. Observed food and debris in hand sink. Discussed with PIC.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: WCB are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed WCB stored on prep table. PIC relocated WCB.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/19/2013 | Risk Factor | |
Additional Temperatures: Sausage Gravy HH - 160'F, Diced tomato CH - 42'F, Coleslaw CH - 40'F, WIC Ground Beef CH - 38'F, WIC Chicken CH - 38'F, WIC Chili CH - 36'F, WIC American Cheese CH - 38'F
Foods from approved sources
WCB -50 ppm chlorine
Dish machine - 50 ppm chlorine
Discussed:
1. Upon arrival, maintenance was at the facility notating all repairs to equipment and physical facilities that needed to take place. Repairs are scheduled to start tomorrow. The following are noted in need of repair: bread drawers on cook's line, gaskets on several SP and RIC, coving in need of being resealed to wall, wall next to WIF, condenser in WIF, sealing mop sink to adjoining wall, ensure ceiling tiles are tight fitting, condensation lines from ice machine are leaking, and metal piece to SP on cook's line.
2. Dispensing sanitizer unit on wall is not properly dispensing quaternary ammonium sanitizer used in WCB. A work order has been placed. Until unit can be fixed, chlorine will be used in WCB with a concentration of 50-200 ppm.
3. Ensure that managers wear hair restraints when working with or around the food.
Abbreviations: WIC - walk in cooler
- Critical: Package Integrity* (corrected on site)
Observation: (REPEAT) Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed 3 dented cans of blueberry on storage racks. PIC removed dented cans.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: (REPEAT) Different types of raw animal foods stored in such a manner that may cause cross contamination. Ground beef stored over bacon in SP on cook's line. PIC rearranged foods.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed several ice cream scoops stored in dipper well that was not on. Water measured 67'F. PIC turned dipper well on.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No chemical sanitizer present in any of the WCB in the cook's and wait staff area. PIC refilled buckets. Concentration measured at 50 ppm chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Taco Mix - 133'F hot holding at improper temperatures. PIC reheated taco mix.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta - 45'F cold holding at improper temperatures in SP unit. PIC place pasta in WIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) yogurt in the refrigerator in the wait station, the food should have been discarded 12 days ago. PIC voluntarily discarded food.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: onion slicer, ladle, and hash browns rings in the dish washing area, and interior of microwave oven above SP unit. PIC place items to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: (REPEAT) The nonfood contact surfaces of the sides of the fryers and the interior of RICs have 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.
- Equipment and Utensils, Air-Drying Required
Observation: (REPEAT) Plastic and metal pans in dishwashing 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
Observation: (REPEAT) Clean plates were observed stored with the food-contact surface facing upward in the wait staff area.Clean sheet pans were observed stored with the food contact surface facing upward on top of the ice machine.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site)
Observation: (REPEAT) Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed 2 containers with spoons stored with the food contact surface facing upward near cash registers. PIC removed spoons.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the wait station is being used as a dump station.Observed employee dump coffee into hand sink and rinse out coffee pot.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: (REPEAT) No disposable towels were provided at the hand washing lavatory in the wait station. PIC provided paper towels.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: (REPEAT) The floors under the equipment on the cook's line and in the WIF 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Wiping cloth bucket measured at 500 ppm quaternary ammonium. PIC refilled bucket.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Concentration should measure 150 - 400 ppm
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12/20/2012 | Routine | |
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