Abbreviations: PIC=person in charge
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed containers of dry storage being stored underneath the prep sink and next to the hand sink.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed cold holding foods that use a 4 hour time as temperature control marked with more than the 4 hour time limit. PIC corrected.
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 - Good Repair and Proper Adjustment
Observation: Observed water on the floor of the WIC. PIC states that repair person said that the WIC is not designed to be outside of the building therefore the condensation leaks onto the floor. The formica on the front counter is coming off and appears to be damaged.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: 1) ladels 2) scoops 3) spatulas
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) RIC 2) RIF 3) hot boxes 4) exterior of fryer 5) exterior of steamer 6) floor drain underneath the 3 compartment sink 7) The cabinets and the trash recepticle underneath the soda dispenser in the lobby have accumulation of mold
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 (repeated violation)
Observation: Observed stainless steel and plastic food containers that were 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.
- Plumbing System Maintained in Good Repair
Observation: The faucet at the wash sink in the 3 compartment sink area is dripping and the spray nozzle at the 3 compartment sink falls below the flood line.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Removal Frequency
Observation: Overflowing refuse containers and empty boxes are stored full overnight on the floor of the dry storage area causing an attractant to pests. Recommend the night crew remove the trash and boxes to the outside trash recepticle.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
- Physical Facilities in Good Repair
Observation: Observed damaged ceiling tiles in the prep area and dry storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All walls, flooring and ceiling 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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05/28/2015 | Routine | |
Abbreviations: PIC=person in charge
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the RIF is not accurate. PIC replaced thermometer with a new one.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed accumulation of grime and debris in the soda nozzles at the drive thru window. PIC removed nozzles and washed, rinsed and sanitized.
Correction: Clean the surface of soda nozzles 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 and Utensils, Air-Drying Required
Observation: Observed stainless steel food containers that were 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed accumulation of dirt and debris in the floor drains and the caulking behind the 3 compartment sink.
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 (corrected on site)
Observation: Observed accumulation of dust on the air ducts to the heat/air conditioning vents throughout the facility. PIC has put in a work order for these to be cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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06/11/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 11/26/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a case of Fritos stored on the floor in the dry storage area. Food was relocated to a shelf.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed that the counter near the drive thru is damaged and in poor repair.
Correction: Replace or resurface the counter to return it to a state that is easily cleanable.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on hot holding boxes are in poor repair. Observed that the gaskets on both units were torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of the hood ventilation system and the shelf holding the carbonation unit 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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1-Observed water buildup in a light fixture. Person in charge stated that there is a leak in the roof when it rains. She stated that there was a repair order in to have it repaired. 2-there is an opening in the ceiling above the water heater, 3-floors in some areas of the kitchen are in need of regrouting, 4-there are gaps in the ceiling tile where the soda lines run
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 following physical structures are noted in need of cleaning: 1-The floors under the dry storage area, 2-the grout around the hand sink in the drive-thru area, 3-the floor drain under the prep sink, 4-the floors under the handsink and the carbonator in the drive-thru area, 5-the grout around the 3-compartment sink.
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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06/11/2013 | Routine | |
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