- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used for purposes other than washing hands. (dump sink)
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer strength is too strong. (>200ppm)
Correction: Adjust chlorine sanitizer to 50-100ppm.
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11/24/2015 | Routine | |
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pancake mix sitting at room temperatue. Observed TCS foods in prep unit cold holding above 41°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust, repair, or replace the unit to maintain food at 41°F or below.
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05/29/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Chlorine sanitizer observed at 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (Chlorine 50-100 ppm)
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed chili at 133°F in hot holding unit. Upon questioning, discovered the chili is reheated in the microwave then placed in the hot holding unit. Reheat temperature was not taken. (Product was reheated properly during inspection.)
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
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04/28/2014 | Routine | |
See Inspection notes.
No violation noted during this evaluation. | 01/09/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored in a sanitizer bucket with the chlorine concentration greater than 200ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50-100ppm) between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in the overhead cooler is cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Overhead cooler is not cold holding at 41°F or below. (It is in a state of disrepair.)
Correction: Repair or replace the unit to maintain proper functioning. (Do not use until an inspection reveals it is working properly.)
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01/02/2014 | Routine | |
| No violation noted during this evaluation. | 04/12/2013 | Follow-up | |
Observed good glove use. Discussed employee health, glove use, handwashing, and cooking temperatures.
- Cloths - Wiping Cloths - Use Limitation
Observation: Soap is mixed with sanitizer in the wiping cloth bucket.
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: Food is cold holding at improper temperature in the overhead cooler
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Overhead cooler was observed in a state of disrepair and damaged.
Correction: Repair or replace the equipment. Do not use until an inspection reveals it is working properly (41F or below.)
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04/08/2013 | Routine | |
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