- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 150.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the only hand sink in 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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03/04/2016 | Routine | |
Some minor cleaning issues observed--person-in-charge to adjust cleaning schedule. Remainder operation satisfactory.
No violation noted during this evaluation. | 02/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes and cheese cold holding at improper temperatures in the prep unit.
Correction: The cheese was relocated to a refrigeration unit that is capable of maintaining food storage at 41°F or below due to being out of temperature less than four hours. The tomatoes were discarded voluntarily due to being out of temperature more than four hours. Manager stated that the pan inserts where to small and then put in deeper inserts to correct this. Manager agreed to send temperature logs at last inspection and inspector has not yet recieved them. Long term corrective action is to take food and equipment temperature logs. Send temperature logs to inspector by 1/3/14.
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12/30/2013 | Other | |
- Critical: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required. Employee Health handout was given to Person in Charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Eggs stored above waffle mix.
Correction: Move eggs to the bottom of the refrigerator.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, tomatoes and mushrooms in prep top and in cheese in drawers cold holding at improper temperatures. Glass front chocolate cream pie and milk cold holding at improper tempuratures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cheese in drawer was discarded by manager. Cheese, tomatoes and mushrooms relocated to 3 door refrigerator due to being out of temperature less than four hours. Manager agreed to go to time as a public health control until prep top is repaired. Milk at 51 degrees and chocolate cream pie at 48 degrees food was moved to 3 door refrigerator due to being out of temperature less than 3 hours.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the prep top and drawers.
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.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Condensate has accumulated around the edge of the prep top.
Correction: Condensate should evaporate or drain. Remove condensate.
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12/20/2013 | Routine | |
Generally, facility observed to be clean and well ordered. Staff knowledgeable about employee health protocol. Good daily written food temperature logs had been completed today. Hot water sanitizing dishwashing machine appeared to be sanitizing effectively-wax tape melted and turned black.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chopped ham in top of sandwich prep unit at cook line cold holding at improper temperatures
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. Operator agreed to monitor air temperature more frequently in this unit and repair unit if necessary.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed cleaned and sanitized every 4 hours. Typically, this occurs every shift or every 7-8 hours.
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 and at least every 4 hours during continuous use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the rear of facility.
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.
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing device bar to turn on faucet have been installed at the handwash sink in front service area. All hands use this device under the faucet and it can become contaminated.
Correction: Remove handwashing aids and devices from the front hand sink
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04/16/2013 | Risk Factor | |
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