- 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.
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) (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures - blue cheese.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria - adding ice in the cold holding unit, less food in the container and replacing the whole container when new product is brought out. The existing toaster, grill, and hot holding units make it difficult to maintain potentially hazardous food items to proper temperatures. IF the ice does not maintain the potentially hazardous food items then they will have to be timed for maximum of 4 hours.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed being sanitized but not being washed/rinsed/sanitized and when asked they said that they did not every 4 hours.
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces. Do not forget the areas that are contacted with gloves that will be used for direct food contact.
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07/06/2015 | Risk Factor | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of refrigeration units and ice maker.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: @PLUMBING@ in poor repair. The 3-compartment sink and the utility sink faucets are constantly dripping.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulb in the storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - gap at door to outside.
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 in Good Repair
Observation: The walls are not maintained in good repair in the restrooms - tile.
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 following physical structures were noted in need of cleaning: floors along walls, doorway to the dining area, restrooms - behind toilet areas and the vent in the ladies' restroom.
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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06/24/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use on sandwich prep units.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Guacamole cold holding at improper temperatures in the top of the sandwich bars. The heat from the cooking and hot holding units affect the cold holding temperatures in the cold holding units.
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. The guacamole and any other potentially hazardous items must use the combination of time and temperature since the temperatures are not maintaining 41 degrees F and/or below in the sandwich prep refrigerators.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the sandwich prep refrigeration were not properly located in the warmest part of the units.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration units to properly represent the ambient air temperature.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - gap at the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. 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.
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05/16/2013 | Routine | |
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