Ensure hanging thermometers are kept in all cold holding units, near the front.
- Handwashing - Using a Handwashing Lavatory
Observation: Only handsink was blocked and difficult to access.
Correction: Leave clearance at handsink for easy access to handwashing.
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03/17/2016 | Routine | |
Thank you for getting a new prep cooler - it is holding food cold and in great condition! Good job storing raw meat below/separate from ready-to-eat foods in the cooler. Reminder to have a different flipper or utensil to put/flip partially raw burgers than removing fully cooked, done burgers from the grill to prevent cross-contamination that could cause foodborne illness. Discussed all store-made or store-sliced foods kept over 24 hours needing date marking.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves to prepare foods. Reminder to ALWAYS wear gloves when touching/working with ready-to-eat foods - no barehand contact with buns or cooked foods.
Correction: Instruct food employees to clean their hands and exposed portions of their arms when entering the kitchen to prepare food
- Non-Food Contact Surfaces (repeated violation)
Observation: An accumulation of dirt, grease, and/or old pieces of food such as fries were observed on the floors, sides & under equipment, shelving, etc. throughout the kitchen,beverage service area, and especially near the ice machine and near three-door beer cooler.
Correction: Clean the facility and surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Pull out all equipment and thoroughly deep clean the kitchen floors, walls, and sides of equipment. Also, create a cleaning schedule to prevent the accumulation of grease, dirt, and old food pieces..
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in several areas of the kitchen/food preparation area is not smooth, easily cleanable, and nonabsorbent.
Correction: Maintain physical facilities in good repair - repair the holes in the floor.
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09/17/2015 | Routine | |
NOTE: The following was left and explained: Poster on no barehand contact with ready-to-eat food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) foods such as cooked fries and buns with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves put on after washing hands, or dispensing equipment to handle ready-to-eat food to prevent contamination from hands. DIscussed with food handler that any foods that is cooked or is ready for customer consumption should not be handed with bare hands.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The lowboy/prep cooler was observed not to be in good repair as there was flaking rust on shelving holding food in the unit.
Correction: Replace any shelving holding food or dishes that is rusty or not in good condition.
- Non-Food Contact Surfaces (repeated violation)
Observation: Am accumulation of dirt, grease, and/or old pieces of food such as fries were observed on the floors, sides & under equipment, shelving, etc. throughout the kitchen,beverage service area, and near the ice machine
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Pull out all equipment and thoroughly deep clean the kitchen floors, walls, and sides of equipment. Also, create a cleaning schedule that to prevent the accumulation of grease, dirt, and old food pieces.
- Physical Facilities in Good Repair
Observation: The floor in several areas of the kitchen/food preparation area is not smooth, easily cleanable, & nonabsorbent.
Correction: Maintain physical facilities in good repair - repair the holes in the floor.
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04/24/2015 | Routine | |
NOTE: Discussed having thermometers in the warmest part & accessible/viewable in coolers. Discussed all store-made or sliced foods kept over 24 hours to have date marking.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No metal stem probe thermometer (0-220 degrees F.) was available to monitor cooling, cooking, reheating, or hot holding temperatures.
Correction: Obtain a probe thermometer & regularly check food temperatures.
- Equipment - Good Repair and Proper Adjustment
Observation: The lowboy/prep cooler was observed to not be in good repair as there was flaking rust on shelving holding food & water was pooling in the bottom of the unit as well as dripping on the floor.
Correction: Repair unit so it no longer drips and replace shelving that's rusty.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The inside of the dish machine is soiled with food debris & what appears to be limescale which can decrease the effectiveness of the unit on cleaning/sanitizing.
Correction: Clean interior of dish machine.
- Non-Food Contact Surfaces (repeated violation)
Observation: An accumulation of dirt, grease, and/or food particles were observed on the floors, sides of equipment, walls, & shelving throughout the kitchen, food prep area, dish machine, and ice machine.
Correction: Pull out all equipment and thoroughly deep clean kitchen as well as create cleaning schedule to prevent accumulation of old food and other particles.
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10/21/2014 | Routine | |
NOTE: Discussed date marking all store-made foods, sliced fruits (tomatoes,) & sliced deli meats kept longer than 24 hours. Remember to wash hands whenever they may become contaminated & before putting on gloves when preparing foods. Good job in hot holding foods.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The inside of the dish machine is soiled with food debris & what appears to be limescale which can decrease the effectiveness of the unit on cleaning/sanitizing.
Correction: clean the interior of the dish machine
- Non-Food Contact Surfaces
Observation: An accumulation of dirt, grease and/or old food particles were observed on the floors, sides of equipment, walls, & shelving throughout the kitchen, food prep area, & dish machine.
Correction: Clean kitchen at a frequency that prevents the accumulation of soil residue.
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04/10/2014 | Routine | |
Please increase frequency of routine cleanings and include shelving and other kitchen surfaces.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Toilet Room Receptacle Covered
Observation: There is no cover for the garbage container in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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03/22/2013 | Routine | |
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