Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH)
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The following food contact surfaces were observed soiled with accumulations of food residues in the kitchen: meat slicer and large, table mounted can opener.
Correction: Clean food-contact surfaces of in-use equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: An employee cell phone was observed store on a prep table directly next to the meat slicer in the kitchen area.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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04/27/2015 | Routine | |
Overall facility is well maintained and clean.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition. Observed two significantly dented cans of Northern Beans and one severely dented can of marinara sauce on dry storage shelving unit. These cans were re-located to dented can storage near the office 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed a package of ready to eat pizza topping (sausage) stored directly on top of a sleeve of raw ground beef, and immediately next to a box of raw chicken. Foods were rearranged in the walk in cooler to prevent cross contamination.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Miscellaneous Sources of Contamination
Observation: Condensor unit on reach in cooler is dripping.
Correction: Protect food from miscellaneous sources of contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the sheliving unit under the toaster and microwave has an accumulation 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.
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05/06/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-knife in the knife rack, 2-utensils in the storage drawers.
Correction: Clean and sanitize these surfaces for food contact. These items were taken to the dish machine to be cleaned during inspection.
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01/27/2014 | Risk Factor | |
Sanitizer: Quaternary Ammonia, Concentration in wiping bucket @ 200ppm
Discussed with Person in charge:
1. Employee Health
2. Cooling Procedures
3. Temperature logs
4. Recommended use of a Ice Cooler for Non-Food Staff
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
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as customers or children in the food preparation, food storage, or warewashing areas. Observed a Nurse by the ware washing area handling the ice scoop for the ice machine without washing their hands. Person in charge corrected the Nurses actions and moved the ice scoop to the three compartment sink to be washed, rinsed and sanitized.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- 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: knives in the knife box and scoops in the scoop drawer. Person in charge moved items to the three compartment sink area to be washed rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the cupcake baking pans were observed soiled with accumulations of grime and debris. Person in charge moved items to the three compartment sink to wash, rinse and sanitize.
Correction: Clean the food contact surface of the cupcake baking pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed several lexan containers, metal containers and scoops stacked while wet after cleaning and chemical sanitization. Person in charge moved items to three compartment sink to wash, rinse and sanitize.
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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05/14/2013 | Routine | |
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