Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard lining the prep table is not corrosion resistant, nonabsorbent, and/or smooth. PIC indicated that the cardboard would be replaced every 24hrs.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The sanitizer container's hose was observed damaged and nonfunctional. PIC replaced the hose to the sanitizer container.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Outer Openings - Protected (repeated violation)
Observation: The back door was observed to have gaps.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sink near the 3 compartment sink. 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 in Good Repair
Observation: Replace the burnt out light bulbs above the WIC.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system in the back of the establishment are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/08/2016 | Routine | |
Good handwashing procedures observed and good knowledge of employee health. Thank you.
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,
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of several plastic food containers on the storage rack by the 3-compartment sink have accumulations of grime and debris. PIC placed all containers in the 3-compartment sink to be washed and sanitized.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located beside the 3-compartment sink is blocked, preventing access by employees for easy handwashing. PIC removed the small ladder and cleaning equipment to allow access to the handwashing sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap along the bottom of the back door.
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler. Observed the lightbulb in the unit to be in disrepair.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/13/2015 | Routine | |
Discussed reheating procedure of meatballs with an employee. Facility combines meatballs and sauce in advance of heating for hot holding. The combination is kept in the walk in cooler until needed. The foods are then reheated in the microwave, but the temperature stated by the employee is below 165'F. If taken immediately from the package, facility may heat meatballs to 135'F or higher. If combined, cooled or stored overnight, ensure product is reheated to a minimum of 165'F prior to placing in the steam table.
Overall facility was observed to be clean and in good repair. Thank you!
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Observed meatballs at 131'F. Meatballs were subsequently reheated to 165'F in the microwave.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory next to the three compartment sink.
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
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02/19/2014 | Routine | |
No hazards identified. Thank you!
Facility is very clean and well maintained. Observed good glove usage and date marking during inspection.
Facility has employee health information posted. PIC was able to correctly answer questions regarding food safety and sanitation.
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 02/27/2013 | Routine | |
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