- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloths laying on countertops
Correction: wiping cloths need to be stored in sanitizing solution to prevent bacterial growth on wiping cloths.
- Cooling Methods
Observation: sausage marked on 6/29 temped at 65 degrees in refrig. condensation on wrapper.
Correction: Make sure foods are cooled correctly before storing in cold holding unit.
|
06/30/2015 | Routine | |
| No violation noted during this evaluation. | 03/18/2015 | Follow-up | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation and touching clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Critical: Handwashing Lavatory*
Observation: Handwashing sink near dishwasher needs to be repaired so dishwasher has easy accessability to wash hands between dirty and clean dishes.
Correction: Have sink fixed next to dishwashing area for cleaning of hand to prevent cross contamination.
- Handwashing - Using a Handwashing Lavatory
Observation: Handwashing sink being used to dump coffee
Correction: Handwashing sinks are to be used for hand washing only to prevent cross contamination.
- Hand Drying Provision
Observation: No paper towels supplied at hand sinks
Correction: Provide paper towels for employees to properly dry hands to prevent cross contamination
|
02/27/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: Employee observed at dishwasher touching dirty dishes and then put away clean dishes without washing his hands
Correction: Wash hands between touching dirty dishes and clean dishes to prevent cross contamination
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: Final rinse cycle on dishwasher is only reaching 170 degrees. Data plate reads a final rinse cycle of 180 degrees
Correction: Call for repair
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: observed multiple spray bottles of white solution used for sanitizing not labeled.
Correction: any chemical used for cleaning, taken from bulk supply, and put into other containers need to be labeled with chemical being used
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10/01/2014 | Routine | |
No food preparation at time of inspection.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers (flour).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves in the reach-in coolers 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.
|
11/05/2013 | Routine | |
No violations noted.
No violation noted during this evaluation. | 03/21/2013 | Routine | |
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