Handsink stocked with soap/towels/sign. Employees are washing hands and wearing gloves when handling ready to eat foods.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: various food items in the walk in unit were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: a number of plates and bowls.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the air vents throughout the kitchen area 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 (repeated violation)
Observation: Physical structure is not maintained in good repair. Numerous holes observed in the kitchen walls, exposed electrical wiring and plumbing pipes in food prep areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/24/2016 | Routine | |
Handsink stocked with soap/towels/sign. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed scheduled renovations in January and review of project (discussed proper sizing of ventilation hoods to handle steam from cooking methods and the warewash area to prevent steam and condensation on interior surfaces) with the PIC.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Physical Facilities in Good Repair
Observation: The wall behind the slicer and the floor surfaces throughout the kitchen area is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/15/2015 | Routine | |
Handsink stocked with soap/towels/sign. Employees are washing hands and wearing gloves when handling ready to eat foods. PIC was knowledgeable on proper cooking temps and safe food handling procedures. Discussed the employee health code and proper cooking/holding/cooling temps with the PIC.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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09/28/2015 | Routine | |
Handsink stocked with soap/towels/sign. Employee health policy available and employees knowledgeable. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed keeping equipment/temperature logs with the PIC, due to continued problems with refrigeration units.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in the McCall unit is subject to splash and other contamination, due to a leaking condensor.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHF items in the walk-in unit were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall behind meat slicer has large holes covered with masking tape.
Correction: Repair or replace wall or wall covering to make it smooth,non-absorbent and easily cleanable.
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06/19/2015 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The table that has the meat slicer, various other prep stations that are not easily movable for cleaning, and the hand sinks are not sealed to adjoining equipment or walls.
Correction: Seal all units and fixtures to adjoining equipment or walls since it is exposed to spillage or seepage.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall behind the prep area where the meat slicer is located was in need of cleaning. There are several holes in the wall that when items are being sliced, food particles are being thrown into the interior of the wall. The holes need to be repaired. Also noted that the area at the hand washing sink and the wall and electrical outlets at the prep station were in need of cleaning. Dried food particles were accumulated on the wall in these areas.
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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03/26/2015 | Follow-up | |
Handsink stocked with soap/towels/sign. Employee health policy available and PIC knowledgeable. Employees are washing hands and wearing gloves when handling ready to eat foods.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The table that has the meat slicer, various other prep stations that are not easily movable for cleaning, and the hand sinks are not sealed to adjoining equipment or walls.
Correction: Seal all units and fixtures to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration units (gaskets,shelving, surfaces) and various shelves and prep areas 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 - Cleaning Frequency and Restrictions
Observation: The wall behind the prep area where the meat slicer is located was in need of cleaning. There are several holes in the wall that when items are being sliced, food particles are being thrown into the interior of the wall. The holes need to be repaired. Also noted that the area at the hand washing sink and the wall and electrical outlets at the prep station were in need of cleaning. Dried food particles were accumulated on the wall in these areas.
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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03/20/2015 | Routine | |
Handsink stocked with soap/towels/sign. Employee health policy available and PIC knowledgeable. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed proper cooling procedures and methods with the PIC. Discussed watching and logging temps on the rt. cabinet prep unit (historically this unit has given them trouble) and at the time of the inspection, it was at the upper limits of proper cold holding.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that food items were not protected from contamination from a leaking compressor line in the sk-4 unit and the 2 dr. McCall because it was not in packages, covered containers, or wrapped.
Correction: Prevent CONTAMINATION by storing food in packages, covered containers, or wrappings and fix the leaking compressor lines in these units. (items were covered and removed from units until the compressor lines can be fixed).
- Critical: Cooling* (corrected on site)
Observation: POTENTIALLY HAZ FOOD (chili in the walk-in) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets and shelving within the refrigeration units, shelving, and the walls.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions (corrected on site)
Observation: Clean plates were found stored in the bottom refrigeration cabinet in the prep unit against the back wall. They were subject from contamination from raw proteins and food items located in the refrigeration cabinet above them
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen area (prep and cook stations)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/22/2014 | Routine | |
Handsink stocked with soap/towels/sign. Employee health policy available and employees knowledgeable. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed proper cooling procedures and methods with the PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Various PHF food items cold holding at improper temperatures in the walkin refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezers and refrigeration equipment (gaskets and shelving surfaces).
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/05/2014 | Routine | |
Handsink stocked with soap/towels/sign. Employee health policy available and employees knowledgeable. Good equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed proper cooking, cooling, and holding temps
No violation noted during this evaluation. | 04/03/2014 | Routine | |
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