- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping cloth was observed placed on the bottom shelf of the prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Two bags of onions were observed stored on the floor next to the dry storage racks.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cold holding units in the facility. Please ensure that the walkin cooler and freezer, the under counter reachin behind the prep line and the beverage reachin all contain internal thermometers in addition to0 any built in/digital thermometers.
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 - Good Repair and Proper Adjustment
Observation: The door gasket to the right hand door of the reach in refrigeration unit under the counter at the sandwich prep line was observed crimped in one location preventing proper ceiling and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. The back handwash sink was observed with no handwash sign.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/16/2015 | Routine | |
NOTES:
- All employees are up-to-date with District Food Handler cards.
- Reviewed Employee Health with manager.
- Proper hair restraints and glove use observed by staff.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front RIR deli case.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quats sanitizer at proper concentration of at least 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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06/25/2015 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the reach-in refrigeration unit behind serving line. Ambient air checked by EHS reading 40.
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.
- Permits
Observation: Permit is not posted in a place where it is readily observable by the public.
Correction: Post the permit in a place where it is readily observable by the public transacting business with the establishment.
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12/31/2014 | Routine | |
NOTES:
- Observed excellent employee hand washing during inspection.
- Observed proper disposable glove use during inspection.
- Facility very well organized and Lowboy prep unit observed to be clean with proper date labeling of all opened foods.
- Metal prep table in rear was found to be not easily cleanable. PIC stated that a remodel was to take place in the coming months and the metal table was going to be thrown away.
- Discussed health cards with PIC.
- Staff were very well knowledgeable in employee health.
- Good job!
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Lowboy prep unit and walk-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.
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06/19/2014 | Routine | |
- Sanitizer concentration should be checked frequently to make sure proper sanitization of utensils (valve was adjusted to correct ppm during inspection).
- Great job on date marking and glove use.
- Equipment and Utensils, Air-Drying Required
Observation: Utensils / pans / trays 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.
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02/06/2014 | Routine | |
During the inspection it was noticed that not every cooler had a thermometer, this was discussed with the manager along with proper sanitizer solution requirements. The Quat Ammonia registered less than 200ppm in three compartment sink, but was corrected during inspection.
The facility was clean and well organized over all with good date marking and handwashing procedures.
No violation noted during this evaluation. | 04/05/2013 | Risk Factor | |
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