- Critical: Hands - When to Wash* (corrected on site)
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. Discussed with the PIC.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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: Work station shelving around supports..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests*
Observation: Harborage conditions exist Under bar sink
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Sanitizer bucket placed on work table with food present.
Correction: Containers of sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/17/2015 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Establishment has written Employee Health Policy but Person In Charge did not know their responsibilities as to disease reporting. Was concerned about HIPPA violations.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention and reporting requirements of the food employees. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. Code requirements related to disease reporting explained to PIC.
- 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the Wood Shelving to which Potato slicer is connected is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Seal up all wood surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Toaster Oven 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment are not self closing to protect against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: 1) Less than 20 foot candles of light was noted in the Dishwash Area.
2) Less than 50 foot candles of light was noted at the grill/cook line and food prep area.
Correction: 1) Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
2) Provide at least 50 foot candles of light at all locations where food prep is conducted where using equipment such as knives or other sharp objects where employee safety is a concern.
- Pests - Controlling Pests*
Observation: Harborage conditions exist in outside Walk-in/ Refuse container enclosure.
Correction: Organize area outside in the Walk-in refrigeration/Refuse container enclosure to eliminate rodent harborage conditions. Discard unnecessary items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary Ammonia Sanitizer in Spray Bottle > 400 PPM being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only properly diluted sanitizer concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/25/2014 | Routine | |
Prep Unit is not properly holding temperature and operator supporting the unit with Ice Bath for TCS/PHF items during meal rush and returning to Walk-in. Great improvisation to maintain food safety. Employees questioned on Employee Health and adequate answers given. Good hand washing practices observed.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Tongs hung on oven door handle
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Bulk food bins.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall and Floors in the Back food prep area 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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06/26/2013 | Routine | |
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