- Following are repeat violations from the 4/16/12 report:
- 6.1- Replace missing coving at the floor and wall juncture by back door and storage area. Reportedly this is scheduled to be completed on May 16, 2012.
- Reach-in cooler is currently turned off and being used for dry storage. Cooler could not be repaired and will either be used for storage or a new cooler will be purchased.
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5/10/2012 | Follow Up 1 | |
- 3.4- Ambient air temperature of reach-in cooler is 54°F. Eggs stored in cooler with an internal temperature of 47°F. No other foods were stored in this unit. Sliced cheese in sandwich cooler between 44°F-48°F. Maintain potentially hazardous foods cold at 41°F and below. In addition repair reach-in cooler to maintain 41°F and below.
- 5.1- Repair leaking three compartment sink. Reportedly parts are on site to repair the sink. Plumbing shall be in good repair.
- 6.1- Replace missing coving at the floor wall junctures by back door and storage area to facilitate cleaning.
- 6.2- Provide a hand wash sign at the front handsink.
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4/16/2012 | Standard 1 | |
- The following are repeat violations from the 11/8/2011 report:
- 4.4- Reach-in cooler had an ambient air temperature of 43°F. Appears door does not completely close. Partially frozen eggs were the only potentially hazardous foods in this unit. Make needed repairs to maintain the cooler at 41°F and below.
- 6.1- Back door left open. Keep outer openings closed to prevent pest entry.
- 4.5- Interior of the reach-in cooler has pooling water. Clean the cooler and make any needed repairs.
- Other critical
- *2.3- Open beverage on the back preparation counter. Food employees shall drink in a separate designated location or provide a covered beverage container. Discussed this requirement with the manager.
- Lids were on foods on the foods in the sandwich preparation table. Please keep lids on to maintain foods at 41°F and below.
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12/1/2011 | Follow Up 1 | |
- C/R/*3.4 Observed chicken breasts hot holding improperly in the steam table at 77°F(bottom)-144°F(top). Foods shall be hot holding at 135°F or above, throughout, in order to limit bacterial growth. Discussed heating foods to proper temperature prior to placing into the steam table.
- C/*7.1 Observed aspirin stored on the ledge above the prep table. Store toxic chemicals, including medications, separate from food and equipment in order to prevent possible contamination.
- *7.1 Observed a large, dry-chemical fire extinguisher hanging on the pop storage rack and beside onions. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination. Hand fire extinguisher on a fire department approved wall mount or other approved storage method.
- R/6.2 Observed 2.4-6.5 foot-candles of lighting in the walk-in cooler and freezer. Provide additional lighting in order to reach 10 foot-candles of light.
- R/5.1 Observed the water shut-off on the indirectly drained prep sink due to a water leak. Repair this in order to keep plumbing in good repair and wash produce in the approved manner. Fax MCHD a copy of the completed work order.
- 5.4 Observed the dumpster lid open. Maintain dumpster lids closed.
- C/6.2 Provide an Employees Must Wash Hands sign in the women's restroom in order to encourage proper hand washing.
- -One accurate digital thermometer available for use.
- -Observed proper thawing under refrigeration.
- -Observed proper cold holding temperatures throughout.
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11/15/2011 | Standard2 | |
- 3.4- Ambient air temperature of sandwich preparation table was 41°F. Foods holding ham 45°F, cut tomato 53°F, roast beef 52°F, chicken 49-50°F, tuna 44°F, cold cut 47°F, salami 51°F, pepperoni 52°F, and cheese 51°F. Maintain potentially hazardous foods cold at 41°F and below. Discussed using lids for foods. Some foods were discarded and reportedly ice will be added to unit after temperature are taken with the lids on.
- 4.4/3.4- Reach-in cooler had an ambient air temperature of 51°F. Cheese inside this unit at 48°F. Repair this unit and maintain at
- 41°F and below. Discard any contaminated foods.
- 4.4- No QAC residual in the three compartment sink. Maintain sanitizer at 200 ppm to effectively sanitize food contact surfaces.
- 7.1- Window cleaner stored on sandwich preparation table. Store toxic chemicals below and away from food and equipment to prevent possible contamination.
- 4.5/4.6- Soda nozzles have black debris build-up. Clean and sanitize food contact surfaces to sight and touch.
- R6.2- Replace burned out light in walk-in cooler (on order) and light above food preparation sink.
- 4.2- Provide an accurate thermometer in the reach-in cooler to assure 41°F and below is being maintained. Currently at 51°F.
- R6.1- Front and back doors are propped open. Keep outer openings closed to prevent possible pest entry.
- 6.4- Flies in the operation. Provide adequate pest control measures.
- 4.5- Interior and exterior of reach-in cooler is soiled. Handle and microwave is soiled. Clean this equipment.
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11/8/2011 | Standard2 | |
- The following are repeat violations from 5/9/2011:
- R/*3.4 Grilled chicken breasts in the reach-in cooler were holding at 47°F. Hold potentially hazardous foods cold at 41°F and below to prevent the growth of organisms. Adjust the temperature on the reach-in cooler or have the unit serviced (ambient temperature was 50°F)
- *4.1/2.4 A long stem probe thermometer was not available. Provide a probe long stem thermometer ranging from 0°F to 220°F in order to measure food temperatures.
- C/*6.2/2.4 Paper towels were not available at the food preparation hand sink. Provide an adequate supply of paper towels at all hand sinks to facilitate proper hand washing.
- *4.5/4.6 The soda nozzles/caps are soiled. Clean and sanitize these to sight and touch.
- R/4.1 Provide a thermometer in the reach-in cooler in order to measure ambient air temperature.
- NEW VIOLATIONS:
- *7.1 Several bottle of cleaners were stored on the drain board of the food preparation sink. Store chemicals and cleaners separation from food, equipment and preparation areas in order to prevent possible contamination.
- *7.0 A bottle labeled "water only" contained a blue colored cleaner. Properly label chemicals and cleaners in order to prevent misuse and possible contamination.
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6/10/2011 | Follow Up 1 | |
- C/*3.4 Observed the following foods hot holding improperly in the steam table:
- -Chicken Breasts 123°F
- -Meatballs 117°F
- Foods shall be hot holding at 135°F or above in order to limit bacterial growth. Discussed heating foods to proper temperature prior to placing into the steam table. Also, discussed bringing out one food item at a time, thoroughly heating, and placing into hot holding prior to starting another product in order to avoid the temperature danger zone. PIC placed the chicken and meatballs into the microwave and heated them above 135°F.
- R/6.2 Observed 2.4-2.8 foot-candles of lighting in the walk-in cooler and freezer. Provide additional lighting in order to reach 10 foot-candles of light.
- 5.1 Observed a small water drip from the prep sink plumbing onto the floor. Repair this in order to keep plumbing in good repair.
- -One accurate digital thermometer available for use.
- -Potentially hazardous foods (PHFs) were cold holding properly below 41°F.
- -Observed employee wearing single-use gloves to avoid bare hand contact.
- -Observed employee wash hands often and change gloves between tasks.
- -Observed proper date marking throughout.
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5/26/2011 | Standard 1 | |
- R/*3.4 Several potentially hazardous foods were holding between 42°F to 5°F in the preparation table and in the reach-in cooler.
- The foods holding improper temperatures included but were not limited to: sliced tomatoes, cheese slices, beef, grilled chicken, various lunch meats, eggs in reach-in cooler. Hold potentially hazardous foods cold at 41°F and below to prevent the growth of organism. Provide lids for the food containers on the food preparation table. Adjust the temperature on the reach-in cooler or have the unit serviced (ambient temperature was 41°F)
- *4.4 The Quat sanitizing solution in the three compartment sink was at 0ppm. Maintain a Quat residual of 200ppm to effectively sanitize food contact surfaces.
- *4.1/2.4 A long stem probe thermometer was not available. Provide a probe long stem thermometer ranging from 0°F to 220°F in order to measure food temperatures.
- *6.2/2.4 Paper towels were not available in the ladies rest room. Provide an adequate supply of paper towels at all hand sinks to facilitate proper hand washing.
- *4.5/4.6 The soda nozzles/caps are soiled. Clean and sanitize these to sight and touch.
- R/6.2 Provide 10 foot-candles of light throughout the walk-in cooler. The light is not working.
- R/4.1 Provide a thermometer in the reach-in cooler in order to measure ambient air temperature.
- C/6.1 The front door and back door was propped open. Keep doors closed to prevent pest entry.
- 6.4/5.4 Dispose of the overflowing trash in the men's restroom.
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5/9/2011 | Standard 1 | |
- C/*3.4 Meatballs were holding at 68°F in the steam table. Heat the meatballs to 135°F and above in the microwave prior to placing them in the steam table for hot holding.
- C/*3.4 Cheese slices were holding at 43°F in the preparation table. Hold potentially hazardou foods cold at 41°F and below to prevent the growth of organims. Try not to stock the containers above the rim.
- R/6.2 Provide 10 foot-candles of light throughout the walk-in cooler.
- R3.2 Label the seasoning shakers throughout the operation.
- R/4.1 Provide a thermometer in the reach-in cooler in order to measure ambient air temperature.
- C/6.1 The front door was propped open. Keep doors closed to prevent pest entry.
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12/1/2010 | Standard2 | |
- C/3.2 Observed an unlabeled water spray bottle. Label all unidentifiable substances (white, clear, etc) in order to avoid confusion or misuse.
- 6.2 Observed 2.4-2.8 foot-candles of light in the walk-in cooler and freezer. Provide 10 foot-candles of light throughout walk-in units. Recommend adding another light in the back of each unit.
- 5.1 Food prep sink is currently out of order due to a leak. Maintain plumbing in good repair. Reportedly, the plumber is scheduled for repairs.
- 3.2 Store the coffee stirs in a manner that protects from possible consumer contamination (wrapped, dispenser, etc).
- C/4.1 Provide an accurate thermometer in the reach-in cooler under the microwave. Thermometer is reading 50°F and the acutal ambient air temperature is 39°F.
- NOTE: PIC reported that the meatballs and chicken are heated to proper temperature for hot holding immediately after pulling from the cooler.
- -One accurate digital thermometer available for use.
- -Observed PIC wearing single-use gloves to avoid bare hand contact with ready-to-eat foods.
- -Observed PIC wash hands before beginning food prep.
- -Observed proper date marking throughout.
- -Foods were cold holding properly below 41°F.
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11/23/2010 | Standard2 | |
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