Discussed with the person in charge:
1, Ensure all reach-in cooler doors are closed when not in use
2. Recommend cleaning under the soda machine on the cook's line and the stove to prevent pests.
3. Cooling procedures discussed in detail. Handouts provided.
Observed good storage of raw and ready-to-eat foods. Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Cooling* (corrected on site)
Observation: Observed chili in the 3-compartment sink not being adequately cooled to prevent the growth of harmful bacteria. Chili measured at 73'F 3.5 hours after the cooling process started. PIC reheated the chili on the stove to 202'F. PIC placed the reheated chili in the front hot holding unit. PIC stated cooling information will be shared with the 3rd shift staff for future cooling of foods.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Two containers of grits (115'F, 114'F) in the back hot holding unit were measured hot holding at improper temperatures. PIC stated the grits were holding in that unit since 3am. PIC voluntarily discarded both containers of grits.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Interior surfaces of the bulk ice machine were observed soiled with accumulations of grime and debris. PIC cleaned the interior surfaces of the ice machine during the inspection.
Correction: Clean the surface of the bulk ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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09/21/2015 | Risk Factor | |
Discussed with the person in charge:
1. Observed most recent pest control invoice
2. Glove use
3. Good handwashing procedures observed
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed a food employee wearing gloves handle raw bacon and raw sausage and then touch a clean plate without changing the gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment was observed to have accumulations of grime and debris: 1. exterior of the food containers over the 3-compartment sink 2. coffee mug holding tray 3. interior of the cook prep unit 4. debris in the mop sink
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Observed the floor tile grouting throughout the facility not maintained in good repair. Observed a floor tile missing in the front warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer in the sanitizer bucket being applied to food contact surfaces does not meet the requirements. Chlorine sanitizer measured greater than 200ppm. PIC corrected the concentration to 50ppm during the inspection.
Correction: Utilize only chlorine sanitizer that meet the requirements when applying to food contact surfaces
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05/27/2015 | Routine | |
Inspection conducted due to a complaint received regarding ants, roaches and flies and dirty equipment such as pots, pans and cups.
No live roaches or ants observed during the inspection. Several dead roaches observed on the floor and in the light shields in the dry storage room. A limited number of flies observed in the dry storage area. Back door of the facility was propped open. Advised the PIC to keep the door closed to prevent further pest entry.
Pest control invoices observed. PIC stated that the most recent visit dated 9/16/2014 shown German Roach activity. Invoice confirmed this activity. PIC stated they are on a weekly treatment schedule at this time until the issue can be resolved. PIC spoke with the pest control company during the inspection and confirmed they are planning to treat the facility again this week. lease send pest control invoices to the health department.
Equipment observed to be clean. All dishes are ran through the dishmachine for washing and sanitizing. Observed equipment being cleaned and sanitized during the inspection.
No violation noted during this evaluation. | 09/23/2014 | Complaint | |
Discussed with the person in charge:
1. great job in correcting all the hazards noted on June 25, 2014 - thank you
2. floor in the walk in cooler is scheduled to be replaced
3. the facility is well maintained and organized
No violation noted during this evaluation. | 07/11/2014 | Follow-up | |
Discussed with the person in charge:
1. pest control
2. time as a public health control for eggs
3. attendance at a food safety class
Allergens and Big 5 food borne illness information given
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (repeated violation)
Observation: The cook failed to wash his hands before engaging in food preparation before putting on gloves after washing the large cutting board.
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 (repeated violation)
Observation: Wet wiping cloths improperly stored on counter tops between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Shell eggs in a basket above the grill for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the display case on the line and reach in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The soap dispenser on the front line and the door to the walk in freezer are observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the plastic cups (corrected), inside of the coffee cups (corrected), and the toaster.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The following surfaces of the equipment was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: coffee grinders, coffee machines, large ice scoop, and the juice machines
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: both display cases, cups used to store the ice scoops in (corrected), top of the ice bins, trays where the coffee cups are stored, condiment bins, and the door gasket on the left side reach in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed cook take a knife from the dish drain where the dirty dishes are stored, rinse it with water, then cut a tomato. EHS informed cook that the knife has to be washed, rinsed, then sanitized. Knife was placed back on dirty dish drain.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed wait staff rinse off cups immediately after sanitizing.
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 (repeated violation)
Observation: Observed plastic cups that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Single-service coffee cups and coffee filters (corrected) are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The front handwash station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the equipment on the cook's line, air vent cover in the men's restroom, and the air vent cover in the walk in cooler are 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several ants on the right side counter on the cook's line. The person in charge called the pest control company.
Correction: Ensure that the facility is treated routinely to 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) (repeated violation)
Observation: Containers of chemicals are not stored separately from can of insecticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The sanitizing solution in the wiping cloth bucket measured 200+ ppm.
Correction: Utilize only sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces
|
06/25/2014 | Routine | |
Wiping Cloth Buck - 200 ppm chlorine
3-compartment sink - 100 ppm chlorine
Discussed:
1. Dish machine is currently not reaching a high enough temperature to effectively sanitize utensils and equipment. Sanitize sink of the 3-compartment sink was set up to sanitize utensils and equipment after being washed in dish machine. Person in charged has agreed to continue this practice until dish machine can be fixed. Work order has been placed.
2. Ensure wrapped plates are placed on top of plate stacks to serve as cover.
3. Floors underneath cook line equipment are noted in need of cleaning.
4. Discontinue storage of knives in open space of sandwich prep unit lid as this space is not a clean and sanitized surface.
5. No pest activity noted during today's inspection. Last pest control invoice dated 2/5/2014. Recommend fixing all physical facility issues noted on pest control invoice to help prevent harborage conditions.
6. Ensure continuous use equipment is cleaned and sanitized at least every 4 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw ground beef stored over raw pork chops in reach in cooler. Person in charge rearranged foods.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of equipment are not observed sanitized in dishmachine. Final rinse temperature only reach 158.8'F. Person in charge set up 3- compartment sink.
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.
|
02/12/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- 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. Observed employee handle clean dishes after loading dirty dishes in the dish machine without washing their 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed steaks stored below ground meats in the RIC. PIC relocated items in RIC.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored i=on the counters on the front line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed bags of onions stored on the floor in the back room.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed food in the RIC stored uncovered.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Half an half(54'F) in the RIC, tomatoes (45'F) Waffle Batter (53) on the cook's line and Whipped Butter (70'F) on the cook's line are cold holding at improper temperatures. PIC relocated items to the WIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Shell Eggs on the cook's line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC labled the eggs.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Observed broken thermometer in the WIC.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: a ladle, a whisk and a serving spoon in the utensil storage drawer, and several coffee cups on the cup storage tray. Items were re-washed.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: 1-Both coffee makers, 2-both coffee grinders, 3-the orange juice dispenser, 4-the nozzles on the soda dispenser.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the toaster is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the toaster to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1-the counter under the toaster, 2-the rails on the drink cup racks, 3-the waffle iron counter, 4-the shelf under the flattop grill, 5-all of the under counter storage drawers, 6-the warmer on the table in the back room, 7-the table in the back room, 8-outside of the ice machine, 9-the storage shelves under the front counters, 10-the air conditioner vents above the line, 11-the ceiling vents in the men's and women's restrooms.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces were not being sanitized because there was no sanitizer measured in the wiping cloth buckets. PIC corrected the levels. Buckets measured at 100 ppm.
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: Plastic storage containers were found stacked while wet after cleaning and chemical sanitization above the 3-compartment sink.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean platea and bowls were observed stored uncovered on the front line.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Observed coffee filters stored above the coffee machines unprotected.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front counter is blocked, preventing access by employees for easy handwashing. A bucket was located in the sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front counter is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Locker or other suitable facilities are not located to protect food from contamination. Observed a dirty apron laying across bread on the bread rack
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structure of the following locations are noted in need of cleaning: The floors throughout the facility, especially underneath equipment and in the WIF.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops near the back door with the mop heads on the floor
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. The handsink in the backroom is in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches were found on the premises under the dish machine and under the counters.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of floor cleaner and bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed containers of floor cleaner and bleach stored on the 3-compartment sink.
Correction: Containers of floor cleaner and bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
04/24/2013 | Training | |
WCB - 100 ppm, 200 ppm - chlorine
Dish machine final rinse as measured by the high temperature thermometer - 168.1
Discussed:
1. Ensure egg basket is marked with discard time as facility is using time as a public health control for the eggs.
2. Last pest control invoice dated 4/18/2013. Invoice stated that no observed rodent or insect activity were present in this facility. However, during today's inspection, EHS observed live and dead roaches and what appeared to be rodent droppings in the dry storage area. Facility is in need of a detailed cleaning. The overall cleanliness of the facility is contributing the harborage conditions.
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before handling clean dishes after handling dirty dishes and utensils. Advised employee on need to wash 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw steaks stored over raw ground beef in the RIC and WIC. PIC rearranged foods in the RIC and WIC
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use on counters. WCB measured at 0 ppm chlorine. PIC refilled WCB and concentration measured at 100 ppm and 200 ppm chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed unwrapped bacon stored directly on RIC shelf. PIC placed bacon on plate.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed 3 bags of onions stored on the floor outside 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) (repeated violation)
Observation: Half & Half - 54'F cold holding at improper temperatures in the RIC. Butter - 70'F and Sliced Tomatoes - 45'F cold holding at improper temperatures in the SP. PIC voluntarily discarded butter and placed sliced tomatoes on ice. PIC lowered ambient air temperature of the RIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Shell eggs in basket above grill for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC placed time sticker on basket.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: whisks, spoons, coffee cup, plastic pans. PIC placed items to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the coffee pot, soda nozzles, and the orange juice machine that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the toasters are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following equipment nonfood contact surfaces of the have accumulations of grime and debris: 1. shelf under the grill, 2. storage cabinets, 3. rails that hold the trays of cups, 4. table. 5. outside of soda fountain, 6. counter area around waffle irons, 7. table in back across from 3-compartment sink, 8. drawers where small frying pans are stored. IN GENERAL, ALL EQUIPMENT NONFOOD CONTACT SURFACES ARE NOTED IN NEED OF CLEANING.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic pans were found stacked while wet above the 3-compartment sink after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward above the grill. PIC placed wrapped plates on top to use as a cover.
Correction: Store tableware with food or lip-contact surface facing downward or covered to prevent contamination prior to use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front service area is blocked by a bucket used for cleaning, preventing access by employees for easy handwashing. Bucket was removed.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front service line is being used as a dump station. Informed employees and PIC that this sink is only to be used for handwashing.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not tight fitting.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the facility are noted in need of cleaning, including but not limited to under the grills, dish washing area, and in the dry storage area. Air vents in both the men's and women's restrooms are 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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Observed soiled apron stored on bread on bread rack. PIC removed apron.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Observed live and dead roaches on the floor of the front prep area. The overall cleanliness of the facility is contributing the harborage conditions.
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: Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed container of Pine Sol and Bleach stored on drainboards of 3-compartment sin. PIC removed hazardous products.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/24/2013 | Routine | |
Discussed:
Last pest control invoiced dated 1/16/2013.
Recommend a detailed cleaning of entire facility including, but not limited to, under and between all equipment, behind counter tops and countertop equipment, floors, cabinets, and shelves. Recommend increasing frequency of pest control visits to twice a month until problem is under control. A complete "clean out" of facility may be needed.
Site visit made in reference to the complaint received 1/31/2013.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: metal pans in cabinets
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the sides of the equipment on the cook's line and the interior of the storage cabinets on the cook's line have 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.
- Pests - Controlling Pests*
Observation: Observed live and dead roaches in various life stages in between equipment. Overall cleanliness of the facility is contributing to the harborage conditions in the facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/31/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Waffle House #1148 (Caroline), 24148 Welcome Way Drive, Ruther Glen, VA 22546 »