The Diversity chemical company was contacted to corroborate the opinion of the inspector. The heavy duty general purpose cleaner Hot Springs is intended to be used only on floors, walls, cabinets, and equipment, not for food contact surfaces. Operator was instructed to use warm water and soap to clean food contact surfaces before being sanitize. Inspection started at 11:45 and ended at 1:15 PM.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at men's bathroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. It is made of wood that is not painted.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Critical: Toxics - Conditions of Use*
Observation: Hot Springs general cleaner are not being used in accordance with law or the manufacturer's use directions.This product located in their dispensing unit is being used in the kitchen to clean food contact surfaces.
Correction: Heady Duty all purpose cleaner ( Hot Spring) must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. This product was created to clean floors, wall, cabinets and equipment.
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09/23/2015 | Routine | |
Notes:
Do not store any TCS foods in the low reach-in refrigerator until repaired.
Do not forget to date mark any commercially processed food when pulling out from freezer or opening package.
Calibrated thermometer along with test kit is available in the facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk, corn dogs and hot dogs cold holding at improper temperatures in the small low reach-in refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Small low reach-in refrigerator found at 50 F internal temperature.
Correction: Repair the small reach-in unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/16/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
Notes:
Ones commercially processed chili and cheese bags were open and heated up, its 7 (seven) days only to sell or discard.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall behind a mop sink is not maintained in good repair. A few missing/damaged ceiling tiles in the back room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/12/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Adequate food thermometer and chemical test kit in place.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the ice cream freezer and all reach-in freezers in the back room area..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in the back room and upstairs storage room are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/12/2013 | Routine | |
Reviewed proper date marking with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shredded cheese, tomato sauce and pepperoni cold holding at improper temperatures. Make-up unit was unplugged accidently.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/12/2013 | Routine | |
Above non-critical violations must be corrected within 30 Days.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the Ice Machine inside door surface is not smooth and durable. The inside plastic door cover is cracked and needs replacing.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and mold.
Correction: Clean the surface of ice machine interior at any time when contamination may have occurred, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/09/2012 | Routine | |
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