- *4.5/4.6 Observed build-up on the popcorn kettle. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. Food contact surfaces with non-potentially hazardous foods (PHFs) shall be washed, rinsed, and sanitized every
- 24 hours. Food contact surfaces with PHFs shall be washed, rinsed, and sanitized every 4 hours.
- C/*2.4/6.2 No paper towels observed in the women's restroom. Maintain all hand sinks stocked with soap and paper towels in order to facilitate proper hand washing.
- R/4.1 Observed non-commercial freezers and refrigerator. When these units fail to meet requirements of the Food Code, replace with commercial-grade (NSF or equivalent) equipment.
- 6.4 Observed 2 mouse traps stored on the drain board of the 3-compartment sink. Store pest control devices separate from food and equipment in order to prevent possible contamination.
- 5.1 Observed a water spill from the Pepsi fountain machine due to a slow drain. Make necessary repairs to keep plumbing in good repair.
- -1 accurate long stem thermometer available.
- -Observed employee wearing single-use gloves to avoid bare hand contact with ready-to-eat foods.
- -Hot dogs and pizza were properly date marked in the refrigerator.
- -Observed proper chemical storage and labeling.
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12/29/2011 | Standard2 | |
- C/*3.4 Observed the following held beyond 7 days:
- -6/18 hot dogs
- -6/25 pizza
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation (or pulled from the freezer) and used or discarded within 7 days. Reportedly, the foods were pulled from the freezer on 7/16.
- *4.5/4.6 The following food contact surfaces need cleaned:
- -ice maker portion of the ice machine has black residue build-up
- -pop nozzles have black residue build-up
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*7.1 Observed bleach stored above pop boxes in the storage room. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- *3.4 Nacho cheese was hot holding improperly in the Gehl's warmer at 121°F. Maintain foods hot holding at 135°F or above in order to limit bacterial growth. PIC agreed to adjust the temperature of the warmer.
- C/3.2 Observed spray bottles of water and vinegar + water lacking a label. Label all unidentifiable substances (white, clear, etc) in order to avoid confusion or misuse.
- R/4.5 Defrost the upright freezer in order to reduce the ice build-up. Maintain foods protected from possible contamination.
- 4.4 Repair the broken handle on the upright freezer in order to keep equipment in good repair.
- 6.4 Repair any damaged ceiling tile throughout.
- R/4.1 Observed non-commercial freezers and refrigerator. When these units fail to meet requirements of the Food Code, they must be replaced with NSF or equivalent commercial-grade equipment.
- -One accurate long stem thermometer available for use.
- -Pizza and hot dogs cold holding properly below 41°F.
- -Single-use gloves available to prevent bare hand contact with ready-to-eat foods.
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7/20/2011 | Standard 1 | |
- R/4.1 When household refrigerators and freezers fail to meet Food Code requirements they must be replaced with NSF
- (commercial) equipment.
- R/4.5 Defrost upright freezer and maintain foods protected from possible contamination from ice.
- 4.1 Seal bare wooden cupboard shelf (below coffee maker) in order to provide a more easily cleanable surface.
- 5.4 Provide a covered trash can in the Employee restroom.
- -One accurate long stem thermometer available.
- -Foods were cold holding properly, below 41°F.
- -J & J Snacks freezer added. #9730951 NSF approved
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1/25/2011 | Standard2 | |
- *4.5/4.6 The following food contact surfaces were soiled:
- -brown/black residue build-up on the interior of the ice machine surrounding the water/ice maker
- -grease/food build-up on the popcorn kettle
- -food debris on the popcorn and nacho chip scoops
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *7.0 The following chemical spray bottles are lacking a label:
- -sprayer on the 3 compartment sink
- -re-label sprayer on the counter near the cheese dispenser
- Label all toxic chemicals in order to avoid confusion or misuse.
- *4.2 Unable to locate long stem thermometer. Provide a long stem thermometer, ranging from 0°F-220°F, in order to monitor food temperatures. Maintain thermometers accurate to 32°F +/- 2°F in ice water.
- 4.2 Provide a thermometer in the refrigerator in order to monitor ambient air temperature. Ambient air temp was 33°F today.
- R/4.1 Observed household freezers and refrigerators. When this equipment is no longer meeting temperature requirements, replace it with NSF (or equivalent) equipment. Call MCHD for approval. Freezers and refrigerator were working properly today.
- R/4.5 Defrost the upright freezer in order to remove ice accumulation. Protect food from possible contamination.
- R/6.4 Replace the damaged ceiling tile throughout the snack bar area.
- 4.5 Clean the shelf area and soiled bucket under the pop dispenser.
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6/15/2010 | Standard 1 | |
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