- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the fron food prep and service is blocked, preventing access by employees for easy handwashing. Also coffee pot setting in sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the coffee pot preventing its use. Only use this sink for handwashing.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front food prep and service.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of degreaser was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Gallon of degreaser setting on top of grill.
Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/24/2015 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bathroom cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. ( Bathroom cleaner stored above food prep table.)
Correction: Containers of bathroom cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/30/2015 | Routine | |
- 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. Buns stored under chemicals next to back hand sink.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. (Chili placed in front unit to be served was 117 to 135 where I placed temp probe.)
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. ( Chili reheated to 165 F pluse. Temp log supplied for employees to take temps. )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Burger 42 F and lemon 45 F cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. ( Repaired during inspection. Freon added.)
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Faucet at three compartment sink leaking and could not be used.
Correction: Spray part of faucet repaired and sink functional.
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04/02/2014 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Maintain a procedure that keeps PHF at 41 F or below at top of prep table.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the back door.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/02/2013 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the food cart has 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 (corrected on site)
Observation: Hand sink blocked different items.
Correction: Keep hand sinks clear and ready for use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Ammonium in spray bottle below the 200 PPM level.
Correction: Ammonium sanitizing solution concentration must be at 200 PPM.
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11/03/2011 | Routine | |
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