Do not touch foods with gloves if food handlers are multi-tasking.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors behind steamers 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. Correct in 2 days.
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11/04/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour Cream in squeeze bottle cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Thermometer was observed in a state of disrepair and damage on Reach in cooler # 0867.
Correction:
Repair the unit thermometer on Reach in Cooler # 0867 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 the thermometer , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct in 14 days.
- Equipment - Cutting Surfaces
Observation: The cutting boards at the sandwich make lines 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. Correct in 2 days.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the slicer pen must be washed- rinsed and sanitized along witht he rest of unit when broken down.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Take pen to dish wash when slicer is broken down. Begin Correction Immediately.
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11/12/2014 | Routine | |
Additional lighting to be addressed at sandwich slicing area.
No violation noted during this evaluation. | 10/31/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. The handles of tongs were in contact with the foods.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling grids above service line 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. Do not allow dust accumulation to occur above foods, single service, linens and utensils. Correct in 2 days.
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11/08/2012 | Routine | |
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