Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Mechanically vented hood filters have gaps in between filters. Observed several gaps in between the filters of the vented hoods throughout the kitchen. PIC moved the filters in the correct position to remove the gaps.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the sprayer nozzle at the 3-compartment sink has accumulations of grime and debris. PIC cleaned the sprayer nozzle during the inspection.
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 (repeated violation)
Observation: The grouting between the floor tiles throughout the entire facility is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/10/2015 | Routine | |
Discussed with the person in charge:
1. PIC will contact repair company for the meat cooler if the temperature will not decrease. Please contact the health department when the equipment is repaired or if the equipment will be replaced.
2. Procedures for hot-holding bacon
Good handwashing procedures observed when handling raw meat. 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
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The wet wiping cloth bucket on the front line measured 0ppm quaternary ammonium sanitizer. PIC refilled the wet wiping cloth bucket with a sanitizing solution that measured 200ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cooked sliced bacon (83'F, 97'F) in the hot holding well beside the oven hot holding at improper temperatures. PIC placed the bacon on the grill to cook to crispy.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw hamburger patties (48'F, 46'F) cold holding at improper temperatures in the meat cooler by the grill. The meat cooler is not holding a temperature sufficient enough to maintain the food temperatures at 41'F or below. PIC relocated the hamburger patties to the walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed sliced tomatoes, sliced sharp cheddar cheese, sliced asiago cheese, and blue cheese crumbles for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour discard by time. PIC labeled the food items with the appropriate discard 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 - Fixed Equipment, Spacing or Sealing
Observation: The rinse sink and the 3-compartment sink are not sealed to the adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Physical Facilities in Good Repair
Observation: The grouting between the floor tiles along the prep line and in the dry storage is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/09/2015 | 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: Grilled Chicken HH 135'F, Chocolate Frosty Mix 31'F CH, WIC Raw Bacon CH 41'F, Sliced Tomatoes CH 42'F.
Per PIC the white handled spatulas are utilized for handling cooked hamburgers and the other spatulas are utilized for the raw hamburgers. Quaternary ammonium sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket in the prep area measured 200 ppm.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a cardboard box of single service crackers sitting on top of hot holding container of chili. Box was removed.
Correction: Protect food from miscellaneous sources of contamination.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Gave operator a supply of tests papers to utilize until their supplies are received tomorrow.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzles at the drink station was in contact with non-potentially hazardous food items that 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.
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12/17/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- 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 that the same spatula used for raw hamburgers was being used for cooked hamburgers. Person in charge had the utensils cleaned and advised the cook on proper procedures.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes (45'F) and diced tomatoes (47'F) cold holding at improper temperatures. The pans that these items were in were placed over ice. Person in charge called repair company.
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.
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07/03/2013 | Risk Factor | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Supply room door is not maintained in good repair. Many broken floor tiles and coving observed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/17/2013 | Follow-up | |
Employee Health information posted.
Discussed:
Upon arrival at facility, WIC measured at an ambient air temperature of 62'F. PIC stated that he noticed it was high around 1:00 pm. He called maintenance. Maintenance arrived during the inspection. All PHF was moved to the WIF or voluntairly discarded. WIC will not be used until repaired. If unit can not be repaired today, facility will need to close due to lack of adequate refrigeration. Meat RIC was also measuring at a high ambient air temperature. Maintenance will address this issue as well. Fax copies of the work invoices to the Health Department. A follow up inspection will be conducted on or after January 2, 2013.
- Critical: Hands - When to Wash*
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.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: WIC - Raw hamburgers - 55'F, Sliced Tomato - 50'F, Salsa - 52'F, Milk - 59'F, Meat RIC - Raw hamburgers 56'F, Front Counter - Half & Half - 50'F cold holding at improper temperatures. PIC removed all PHF from WIC and Meat RIC and placed in WIF. PIC voluntarily discarded half and half. Maintenance was called and arrived during inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several RIC.
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*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic pans, tomato slicer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the napkin dispensers and the sides of the equipment 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front counter is being used for purposes other than washing hands. Lemonade dispenser stored on shelf above hand sink so that spigot will drip into hand sink. Observed cups being filled with lemonade that had to be placed in the sink to be filled.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: Supply room door is not maintained in good repair. Many broken floor tiles and coving observed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the facility 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.
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12/21/2012 | Routine | |
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