Abbreviations: WIC - walk in cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Observed 3 dented cans of grape jelly on the dry storage room and 1 dented can of tuna fish in the walk in cooler that were dented. All cans were placed in the dented can area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. There was no measurable sanitizer in the wiping cloth buckets. Bucket were dumped out and re-filled with sanitizer measuring at the proper levels.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink near the office and the mop sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. The pizza oven does not work and has not been used for some time.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The condenser in the walk in cooler was observed in a state of disrepair and damaged. The condensation is building up on the underside of the condenser and dripping on the floor. Maintenance was called and arrived during inspection.
Correction: Repair the condenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the high temperature sanitizing dish machine were not observed sanitized. The final rinse temperature on the maximum registering thermometer was 152'F. Maintenance was called and the 3-compartment sink will be used to sanitize equipment.
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located at employee restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. The faucet only runs for 1-2 seconds.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling in the kitchen is not maintained in good repair. Observed several broken or damaged tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/17/2016 | Routine | |
Discussed the following with the person in charge: 1) please repair the damaged ceiling tiles in the dry storage room 2) please repair or remove the broken pizza oven 3) please repair the broken oven.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million.
No violation noted during this evaluation. | 11/24/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Physical Facilities in Good Repair
Observation: The wall above the 3-compartment sink is not maintained in good repair. Observed several large holes in the wall. The holes need to be sealed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/17/2015 | Routine | |
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
Food temperatures continued: WIC- Shell Eggs CH 45'F.
PIC put a work order in during this inspection to turn the water temperature in the dishmachine up higher. Facility uses paper plates and only washes pots and pans in the dishmachine. The pots and pans will be sanitized in the 3 compartment sink until the dishmachine is sanitizing properly.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The dishmachine hot water wash termperature measured 150'F and the rinse water temperature measured 180'F. Hot water temperature should measure 160'F or higher in order to properly sanitize all equipment.
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.
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10/20/2014 | 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
Operator advised that thermometers are on order for the milk cases. Operator called for repairs service for the dishmachine during this inspection. Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the serving area measured 200 ppm. Facility is clean, well organized and well maintained.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pizza @ 118'F, in the hot holding unit - hot holding at improper temperatures. Pizza was reheated to 165'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the 2 milk cases.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. small mixer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The dishmachine hot water wash temperature measured 145'F and the rinse water measured 187'F. Hot water temperature should measure 160'F and the rinse 180'F or higher to properly sanitize equipment.
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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured 300 ppm. Corrected to 200 ppm.
Correction: Proper concentration level of quaternary ammonium sanitizer is 200 ppm.
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04/11/2014 | Routine | |
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
Temperatures continued: Line 1-Vegetable Medley HH 166'F, Koch RIC -Chicken CH 40'F, WIC - Cooked Rice 42'F.
Operator called for repair service for the dishmachine during this inspection. Operator will utilize paper products and the 3 compartment sink for washing, rinsing and sanitizing until the dishmachine is hot enough to properly sanitize all equipment. Until the 2 compartments in the 3 compartment sink are properly holding water or are equipped with drain plugs, operator will use bins that are large enough to hold their biggest piece of equipment.
Discussed with operator: 1. ensure all equipment is properly air dried after sanitizing - can utilize paper towels 2. repair or replace non functioning equipment such as: ice machine, pizza oven, round kettle, I- back oven, condenser fan in the WIC, and sandwich pass through. Provide drain plugs for the 2 compartments of the 3 compartment sink that don't properly hold water. 3. ensure any equipment, that has not been utilized this year, is washed, rinsed and sanitized prior to use. 4. ensure all equipment is hot holding at 135'F or higher.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Proofer, used as a hot holding unit, precooked chicken 127'F - hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Hot water sanitizer dishmachine temperatures - wash water 157'F and rinse water 165'F. In order to sanitize equipment the proper temperature for hot water sanitizing are: wash water 160'F and rinse water 180'F.
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.
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10/04/2013 | Risk Factor | |
Please have maintenance clean the fan located in the walk in cooler.
Kitchen is very clean and well maintained. Good job!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed one of the RIC's for milk that was cold holding at improper temperatures. Milk was 45'F. PIC relocated to second reach in cooler for milk.
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: Observed large pizza oven that is unused and non-functioning not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch:several ladels hanging on the rack ready to be used.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed several metal pans at the warewashing area 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.
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04/10/2013 | Routine | |
Investigation of complaint received December 4, 2012.
No violation noted during this evaluation. | 12/04/2012 | Complaint | |
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