- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed bowl used for scooping in flour bulk container.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Lighting, Intensity (repeated violation)
Observation: Walk in Cooler unit measured 0-5 foot candles of light intensity.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/11/2015 | Routine | |
Observed/Discussed with Person in Charge:
1) Facility is clean & well maintained.
2) Prep unit #1 equipment temperature lowered to maintain 41F.
Abbreviations: WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = preparation.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bowl used for scooping in flour/sugar bulk container.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing (corrected on site)
Observation: Observed commercial shrimp product thawing in bucket of water.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed Potentially Hazardous/Time Temperature Control for Safety foods cold holding at improper temperatures at the prep table #1, located at rear of kitchen.
Correction: PHF/TTCS foods were relocated to a cold holding unit capable of maintaining foods less than 41F. 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.
- Non-Food Contact Surfaces
Observation: Observed the metal shelving units at the warewashing equipment storage area with some rust buildup.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: The Walk in Cooler unit measured from 0 - 5 foot candles of light intensity.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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11/13/2014 | Routine | |
Discussed with Person in Charge:
1) Employees have OverEasy Food Handler class.
2) Provided sample "Employee Health Policy".
3) Ware washing machine sanitizer @ 100ppm chlorine.
4) 3 compartment sink & sanitizer buckets @ 200ppm (Quaternary ammonium).
5) Flour scoop.
6) Lighting in Walk in Cooler.
7) No product served raw or undercooked.
Abbreviations: RIC = Reach in Cooler, RIF = Reach in Freezer, WIC = Walk in Cooler, Prep = preparation.
No violation noted during this evaluation. | 03/17/2014 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured 200 ppm.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed in use knife stored between the prep table and the prep unit.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. 1. Observed boxes of beef and boxes of potatoes stored on the floor of the WIC 2. Observed boxes of oil stored on the floor in the dry storage area;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta Prep-pasta cooked yesterday 57'F, alfredo sauce 55'F - cold holding at improper temperatures. Operator voluntarily discarded cooked pasta and alfredo sauce and lowered the temperature in the pasta prep unit.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dry storage shelving 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.
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08/12/2013 | Routine | |
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