- *3.2 Observed the taco meat was lacking a date marking. Food shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC agreed to date these foods.
- 4.0 Remove cupboard liners in order to provide a more cleanable surface to store clean equipment. Also several of the shelves were worn and uncleanable in the storage area.
- 4.5 Clean the interior of the ovens, burner covers, hood filters, and the cabinet under the preparation sink which are soiled.
- 4.0 Repair the damaged counter edge by the stove top unit, to provide a cleanable surface.
- 4.8 Store the refrigeration rack six inches off the floor to facilitate cleaning and to prevent contamination.
- Note: Operation intends to remodel the kitchen in the near future. Submit to this office plans and specification sheets for review. Business card was provided. Be advised if current non-commercial stove are replaced they must be replace with commercial grade or NSF equivalent equipment.
- Chicken Quesadillas 159°F refrigeration units were holding at 41°F and below.
- 1 accurate long stem thermometers available for use.
- Discussed employee personal use eggs and storage.
- Reportedly the microwave is for personal use only.
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5/17/2012 | Standard 1 | |
- C/*7.1 Observed Rust-Oleum and contractors solvent stored under the hand sink. Store chemicals that are not approved for kitchen use in a separate area (janitors closet) in order to prevent possible contamination.
- R/C/3.2 Observed Ziploc bags of flour and sugar, in the cupboard, lacking a label. Label all unidentifiable substances (ex: white, clear, etc) in order to prevent confusion or misuse.
- 3.5 Observed bags of bread sticks, chicken pieces, and cereal lacking ingredient labels. Store multi-ingredient items with their original box or package label in order to provide ingredient information.
- 6.4 Clean the floor below equipment and at floor-wall junctures in order to remove dirt and debris.
- NOTE: Discussed contingency planning and food defense today.
- NOTE: Discussed food transportation, with ice in coolers, to field-trips.
- NOTE: Discussed date marking and ready-to-eat, potentially hazardous foods, that are held beyond 24 hours.
- -Observed 2 accurate long stem thermometers.
- -Observed single-use gloves available to prevent bare hand contact with ready-to-eat foods.
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11/17/2011 | Other | |
- C/3.2 Observed containers of flour, sugar, and powdered sugar lacking a label. Label all unidentifiable substances (ex: white, clear, etc) in order to prevent confusion or misuse.
- 4.8 Invert trays/pans in the cupboards in order to prevent possible contamination.
- 4.0 Remove cupboard liners in order to provide a more cleanable surface to store clean equipment.
- -2 accurate long stem thermometers available for use.
- -Pasta and broccoli were hot holding properly above 135°F.
- -Observed proper chemical storage and labeling.
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10/25/2011 | Standard2 | |
- C/*3.4 Bean burritos, taken out of the oven, were hot holding improperly at 129°F. Maintain potentially hazardous foods (PHFs) hot holding at 135°F or above in order to limit bacterial growth. PIC returned the burritos to the oven and they reached 135°F prior to service.
- 4.2 Provide a quat sanitizer test kit in order to properly monitor the concentration of the Lysol quat sanitizer. Quat sanitizer was at proper concentration today (200ppm). Bleach sanitizer test kits were available today.
- 6.4 Clean the floor more thoroughly under equipment and near cupboards.
- 5.4 Observed trash piled over the top of the dumpster. Maintain dumpster lids closed and the area free of litter. Reportedly, extra cleaning lead to the overflow. Reportedly, the weekly trash pick-up is sufficient under normal conditions.
- NOTE: Deli ham, opened less than 24 hours ago, was dated today in order to comply with date marking. Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days.
- -2 accurate long stem thermometers available for use.
- -PHF's were cold holding properly below 41°F.
- -Observed proper chemical storage and labeling throughout.
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4/15/2011 | Standard 1 | |
- -Observed proper chemical storage, separate from food and equipment.
- -2 accurate long stem thermometers available for use.
- -Rigatoni hot holding properly at 183°F.
- -Cheese cold holding at 41°F.
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11/22/2010 | Standard2 | |
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