Data logger placed inside Delfield RIC to monitor temperature for 24 hours.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food near prep table.
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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is missing batteries.
Correction: Replace batteries/obtain new thermometer.
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12/15/2015 | Routine | |
Good food handing practices observed
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The green cutting boards were observed soiled with mold stains.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food contact surfaces being washed in the three compartment sink were not effectively sanitized, as the concentration of the quat solution was under-strength.
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
Observation: Food equipment was observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Prohibitions
Observation: Clean cutting boards were found stored at the dirty end of the manual washing sink..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: Hose attached to mop sink extends below the flood rim, negating the installed air gap protecting the water source from backflow.
Correction: Suspend, cut, or remove the hose to maintain the air gap from water inlet to drain flood rim.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facilities located in the kitchen are blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cases of fresh and frozen fruit inhibiting theirs use.
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06/16/2015 | Routine | |
Focus on more frequent hand washing
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice bucket observed stored with the food-contact surface opening facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage, and to allow self-draining.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: Hose attached to mop sink faucet extends below flood rim of sink.
Correction: Remove, cut, or suspend hose above flood rim to protect potable water supply from backflow.
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12/08/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
Observation: Air gap from faucet on mop sink is defeated by hose attached which is suspended below the drain flood rim
Correction: Remove, cut, or suspend the hose to prevent contamination of the drinking water system from back pressure.
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05/14/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts,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.
- Backflow Prevention Device, Design Standard
Observation: Air gap from faucet to drain of mop sink is defeated by attached hose that extends and lies below the flood rim of the floor drain.
Correction: Maintain air gap to prevent contamination of the drinking water system.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the ware washing area in kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can and Rubber Maid container preventing its use.
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10/29/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken strips, sliced tomatoes, and Carribean salsa are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad cooler.
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 - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the rear of kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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04/16/2013 | Routine | |
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