- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed bread and cookies stored on a storage rack in the back of the kitchen without being covered. The PIC covered the products during the inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The steak (44'F), sliced turkey (45'F), and the chicken breast (45'F) stored in the display case were observed to be cold holding at improper temperatures. The PIC closed the lid to the display case during the inspection. Advised PIC to keep this lid closed when not in use especially since products are stored by the steam well.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The white bowls used for chopping salads were observed in a state of disrepair and damaged. the interior of these bowls observed to be heavily scratched and scored.
Correction: Repair/replace the bowls to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils, Air-Drying Required
Observation: The plastic food storage 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back of the kitchen is blocked, preventing access by employees for easy handwashing. Observed a large trash can stored in front of the handsink. Trash can was moved during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
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01/11/2016 | Routine | |
Discussed with the person in charge:
1. attendance at a food safety class - information given
2. cleaning of soda nozzles
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Observed food and equipment stored under the water pipes on the front line. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Non-Food Contact Surfaces
Observation: The handle on the walk in cooler and the exterior of the salad bowls (corrected) 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The rear hand wash sink is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed that the hood system and ceiling on the service line 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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03/17/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Quaternary ammonium sanitizer (QT 40)concentration level in the 3 compartment sink measured 400 ppm. Facility is very clean and well maintained. Operator has installed splashguards at the handsink in the prep area.
- Lighting, Intensity (corrected on site)
Observation: Less than 5 foot candles of light was noted in the walk in cooler.
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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03/07/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location
Observation: Observed handsink very close to clean side of the 3-compartment sink and prep table
Correction: Install splash guards on either side of the handsink to prevent contamination to clean dishes and items on the prep table.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean prep table insert pans were observed stored uncovered.
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 handwash station at the serving line is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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03/29/2013 | Routine | |
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