Great job hand washing between glove use, and storing glove boxes above hand washing sink to encourage proper hand washing.
Great job date marking, and improving light intensity in walk in cooler. Great job storing wipe rags in sanitizer solution.
Good job, overall! Keep up the good work!
Discussed improvements that will be made in kitchen with employees (painting walls, etc.)
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observed flaking paint on walls in kitchen and rear food prep areas, and observed missing ceiling tiles.
Correction: Repair these areas in order to restore smooth, easily cleanable, non-porous surfaces.
- Light Bulbs Protective Shielding
Observation: Observed missing shielding over light bulbs in kitchen.
Correction: Ensure shielding is replaced to protect light bulbs and prevent potential contamination if bulbs were to shatter.
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12/15/2015 | Routine | |
Discussed improvements that should be made in the kitchen, and food handling practices of employees.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (e.g. sugar, potato salad, cole slaw)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Gloves - Use Limitation
Observation: Observed employee handling raw animal product (i.e. egg) and touching RTE foods with same gloves.
Correction: Change gloves and wash hands between handling raw product and RTE foods, or handle raw product with bare hands and then wash hands and put gloves on before touching RTE foods. This prevents cross contamination between raw product and RTE foods.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed employees using a wiping cloth with no visible sanitizing solution to wipe off counters and utensils that were contaminated with raw animal product (i.e. egg) and storing wiping cloth on same counter top to be used again. Employees then treated counter top as clean and used it to make sandwiches.
Correction: Clean all food contact surfaces (e.g counter tops, utensils) by washing with warm soapy water, rinsing with plain water, and sanitizing with proper sanitizing solution. Store wiping clothes in a container filled with sanitizing solution and not on the counter top.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the handles of cold holding equipment has accumulations of grime and debris, leaving a greasy and sticky residue.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observed flaking paint on walls in kitchen and food prep areas, and observed missing floor tiles in kitchen.
Correction: Ensure walls are smooth and easily cleanable by repainting walls. Replace missing floor tiles to ensure floors are smooth and easily cleanable.
- Lighting, Intensity
Observation: Walk in cooler is extremely dark, and I was unable to see anything clearly without a flashlight. I was also unable to pick up any indication with my light meter.
Correction: Ensure lighting intensity in the walk in cooler is at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor by replacing dull bulbs, or installing more light fixtures in unit.
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06/03/2015 | Routine | |
NOTE: Good job date marking foods. Good job storing chemicals/cleaners separate/below foods & single use utensils/containers. Discussed taking off gloves after cracking raw shell eggs, washing hands for 15 seconds, & then putting on new gloves. Discussed surfaces being washed with soapy water and then being sanitized.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: In-shell eggs were being stored above ready-to-eat pies in a cooler.
Correction: Always store raw animal foods such as eggs or meat below ready-to-eat foods to prevent cross-contamination.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No metal stem probe thermometer (0-220 degrees F.) was available to monitor reheating, cooking, & hot/cold holding temperatures.
Correction: Obtain thermometer & regularly monitor food temperatures daily.
- Indoor Areas - Surface Characteristics
Observation: Flaking paint was observed on the wall above the three-compartment sink near the handsink. Also, ceiling tiles were missing near the side entrance.
Correction: Ensure the wall is smooth, easily cleanable, & nonabsorbent. Replace missing ceiling tiles.
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01/05/2015 | Routine | |
NOTE: Good job washing hands before putting on gloves. Good job with hot holding. Handouts on Consumer Advisory & Risk factors for Foodborne Illness with cooking temperatures were explained and left at firm.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Foods that are served raw or undercooked are not disclosed on the menu.
Correction: Have menu read eggs* OR eggs (cooked to order)*. Menu must identify which products can be/ are undercooked & say "cooked to order" beside item or with the reminder statement at the bottom of menu.
- Temperature Measuring Devices - Food
Observation: No metal stem probe thermometer (0-220 F) was available to monitor reheating, cooking, & hot/cold holding temperatures.
Correction: Obtain thermometer & regularly monitor food temperatures.
- Non-Food Contact Surfaces
Observation: An accumulation of old food particles & dust were observed under the sink, behind equipment,& under equipment throughout the kitchen area.
Correction: Create a schedule & clean the kitchen well at a frequency that prevents accumulation.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single use foam cups/bowls were observed being stored beside the hand sink & under the paper towel dispenser. Splash from hand washes were on these items.
Correction: Store single serve/throw away items containers in their plastic sleeves and in a manner that prevents contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The hand wash sink was observed being used for food prep.
Correction: ONLY use the hand wash sink for washing hands.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer was found to be greater than 200 ppm at the three-compartment dish sink & in the wipe rag bucket.
Correction: Use sanitizer test strips - corrected to 50 ppm during inspection.
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06/24/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk dry goods containers not labeled with common name of ingredient.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station by the stove was found with utensils in it.
Correction: The handwash facility identified above is to be used for washing hands only.
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06/17/2013 | Routine | |
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