- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in quaternary ammonium sanitizing solution at a concentration less than 150 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Exterior of all bulk food storage containers,
2. Interior of the Delfield reach-in freezer.
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: Many stainless steel food storage pans 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 - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning due to buildup of food debris:
1. Floor in the walk-in freezer,
2. Floor wall junctures behind the warmers and dry storage shelved next to the warmers,
3. Floor under and behind the Delfield reach-in freezer.
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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03/09/2016 | Routine | |
| No violation noted during this evaluation. | 12/18/2015 | Risk Factor | |
Standardization visit.
No violation noted during this evaluation. | 08/07/2015 | Training | |
Observed good food handling practices by all food handlers and excellent holding temperatures of foods.
Observed the employee health policy posted in the kitchen readily viewable by all staff.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the 3 compartment sink were not observed sanitized. The quaternary ammonium sanitizing solution was observed at a concentration of less than 150 ppm. The required concentration according to the manufacturer is 200 ppm. The PIC corrected this immediately.
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 (repeated violation)
Observation: Metal food storage pans 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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01/14/2015 | Routine | |
No risk factors identified. Thank you.
Ensure continuous use equipment is cleaned and sanitized at least every 4 hours.
Employee health policy posted. Time as a public health policy observed.
Good hand washing and glove usage observed during inspection. Thank you!
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use in quaternary ammonium sanitizer that measured at a concentration less than 200 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of the taco press has 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: Metal food pans 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.
- 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.
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07/29/2014 | Routine | |
| No violation noted during this evaluation. | 01/27/2014 | Follow-up | |
Quat sanitizer 200 ppm. 3 compartment sink wash temperature 130 degrees. Good hand washing and glove use observed.
- Person in Charge
Observation: Observed employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend that PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Employee Health* (repeated violation)
Observation: Observed that employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Recommend having the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
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01/03/2014 | Risk Factor | |
Quat sanitizer ~ 200 ppm in 3 compartment sink and wipe cloth bucket. 3 compartment sink 114 degrees. Hand washing observed, gloves used. Form 1-B present. Discussed having all employees sign copies of form or equivalent policy that includes reporting requirement for exposure to or diagnosis with one of the big 5 foodborne illnesses.
No violation noted during this evaluation. | 07/26/2013 | Risk Factor | |
Quat sanitizer 200 ppm. Wash temperature 112 degrees. Hand washing observed, gloves used.
- Critical: Employee Health*
Observation: Observed employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Recommend having the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
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01/03/2013 | Routine | |
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