HACCP Discussed food handler training. Chlorine sanitizer is utilized. Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Dispensing nozzles of fountain soda machine are soiled.
Wash, rinse, and sanitize nozzles every night after daily use.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
Spill found on the in front of the True freezer.
Clean spill.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
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9/30/2015 | Routine | 97 |
HACCP Store all toxic items in designated chemical storage area.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Toxic items properly stored
Can of air freshener found on prep table next to plastic wrap.
Store all toxic items in chemical storage area. Corrected
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6/10/2015 | Routine | 95 |
HACCP Discussed date-marking of foods. Chlorine sanitizer is utilized. Frozen foods are frozen.
- Single service items properly stored, handled, dispensed
Three boxes of single service cups found stored on the floor in the dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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10/14/2014 | Routine | 99 |
HACCP Discussed and reviewed storage of toxic chemical items.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Single service items properly stored, handled, dispensed
Boxes of single-service cups stored on the floor in the dry storage room.
Store boxes of single-services a minimum of six inches above the ground to protect against dust, dirt, and splash.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Toxic items properly stored
Spray bottle of cleaner stored on shelf next to nacho cheese and box of tortilla chips.
Store chemical bottle in designated chemical storage area away from food items
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4/3/2014 | Routine | 94 |
HACCP: Toxic storage haccp. Sanitizer used is Chlorine. All frozen food was frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of both microwaves and the soda fountain nozzles.
Clean and sanitize all food contact surfaces routinely.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Floors properly constructed, clean, drained
The floor behind cooking equipment in the kitchen soiled.
Pull out the cooking equipment and clean behind the floor behind and under them.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/29/2013 | Routine | 97 |
HACCP: Provided Cooking temps haccp Sanitizer used is Chlorine.
- Food contact surfaces of equipment and utensils clean
Upper interior of the microwave on the left side was soiled.
Clean and sanitizer all food contact surfaces routinely. Cover food to have less food splatter.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Single service items properly stored, handled, dispensed
Plastic forks and spoons for self service were being stored every which way.
Arrange single use utensils so the handles are presented to the user for dispensing.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Floors properly constructed, clean, drained
The floor behind cooking equipment in the kitchen soiled.
Pull out the cooking equipment and clean behind the floor behind and under them.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/10/2013 | Routine | 96 |
HACCP: Discussed sanitizer concentration. Sanitizer used is quats. All frozen food was frozen.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave is soiled.
Clean and sanitizer routinely to prevent accumulated soil.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Single service items properly stored, handled, dispensed
Styrofoam plates and cardboard trays were being stored with the food contact surface facing up.
Invert these and other single use items to prevent contamination from above.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Corrected: The items were inverted.
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9/27/2012 | Routine | 97 |
HACCP: Discussed deep cleaning the kichen while not in use. Sanitizer used is Chlorine
- Food contact surfaces of equipment and utensils clean
The ice baffled of the ice machine is soiled.
Clean and sanitizer food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The true freezer behind bar has a heavy build up of ice on food and on the racks. The bottom of the stand up true freezer is soiled with bread crumbs.
Keep the freezer from building up of ice and other accumulated soil.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Floors under cooking equipment soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/5/2012 | Routine | 96 |
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