Facility is clean and well maintained.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The up-splash of the coffee pot was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the 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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01/04/2016 | Risk Factor | |
Discussed with the person in charge:
1. Employee health policy observed
2. Facility was observed to be clean and well maintained. 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, ppm – parts per million, SP – sandwich prep unit
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed a carton of raw shell eggs stored over ready-to-eat tomatoes in the walk-in cooler. PIC relocated the raw shell eggs during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomatoes on the prep line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC labeled the sliced tomatoes with a proper discard time during the inspection.
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 3-compartment sink is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed several stacks of single-service food containers stored with the food contact surface facing upward. All single-service boats were turned over to protect the food-contact surface.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the sandwich prep line is being used for purposes other than washing hands. Observed a scrubbing utensil and a dirty whisk stored in the handsink. PIC removed all items during the inspection.
Correction: The handwash facility identified above is to be used for washing hands only
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05/20/2015 | 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
Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured 200 ppm. Facility is clean, well maintained and well organized.
- Food Storage - Clean and Dry Location
Observation: Food stored and prepped in a location where it is subject to splash, dust or other contamination. Sandwiches are being prepared next to the handsink in the cook area.
Correction: Store or prep 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: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes, at cook area, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard on the storage shelf above the coffee machine and on the floor at the fryers, is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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05/23/2014 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 01/15/2014 | Risk Factor | |
Sanitizer: Quaternary Ammonia, concentration @200ppm in wiping bucket
Discussed with Person in Charge:
1. Employee Health
2. Soft serve machine cleaning procedures and frequency
3. Recommended having designated area for personal food items
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
- Single-Service and Single-Use Articles, Use Limitation
Observation: Several non reusable plastic containers were observed reused for the storage of carrots, cheese, icing and sprinkles.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Floors, Walls, and Ceilings - Cleanability
Observation: Acoustic ceiling tiles in the kitchen prep areas are not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around the door and door frame on the kitchens back door.
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.
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05/28/2013 | Routine | |
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