- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor around mixer noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/29/2016 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
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.
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12/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/15/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/12/2015 | Routine | |
| No violation noted during this evaluation. | 01/22/2015 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the meat slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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07/11/2014 | Routine | |
keep all food off floor in walk-in refrig........(onions)
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/12/2013 | Risk Factor | |
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of raid are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/09/2013 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located @sandwich refrigerator is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils(can opener) were not observed cleaned between working with raw foods and ready-to-eat foods.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hand cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/30/2013 | Routine | |
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