1. Ham thawed under running water @ 50 degrees F.
2. Proper hand washing observed before food handling after contact with soiled equipment and utensils.
All violations previously noted have been corrected.
No violation noted during this evaluation. | 03/02/2016 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: Food employee failed to wash their hands before engaging in food preparation, after touching handling trash cans, brooms/sweeping floors, or 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No chemical sanitizer concentration reading could be detected in wiping bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Improper methods used to thaw raw chicken, which was in a pan of standing water staged in sink basin.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory near the ware washing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen production area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/22/2016 | Routine | |
The operator provided a digital metal probe thermometer and quat. test strips during today's inspection. An Employee Health policy (FDA Form 1B) was discussed and issued at this time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the freezer compartments of the Neighborhood A, B, C, D Frigidaire refrigeration/freezer units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Neighborhood A, B, C, D handwashing station/areas).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/19/2015 | Routine | |
Construction, materials and equipment meet standard. OK for permit pending submission of application and fee.
20131227-008
No violation noted during this evaluation. | 07/20/2015 | Pre-Opening | |
Incomplete. will follow up next week for water temp and pressure
NOTES:
Lighting is compliant in all areas
In addition to main and auxiliary warming/serving kitchens, I inspected (for social services) common areas, outside courtyards, resident units, bath facilities and dining areas.
Contact for follow-up: Paul: sushiguycatering& yahoo.com
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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07/14/2015 | Pre-Opening | |
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