Discussed with the person in charge:L
1. Observed several food items in the process of cooling. Good cooling methods observed, provided additional training on properly cooling foods.
2. Observed good date marking and storage. Thank you!
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, DT – drive-thru SP – sandwich prep unit
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed a cook handle a raw hamburger pattty with gloves hands, remove the hands, and don new gloves to begin food prep without first washing his hands. Observed a cook don new gloves to handle ready-to-eat foods without first washing her hands. PIC instructed both cooks on proper glove use and handwashing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Macaroni and cheese (123'F), turkey gravy (127'F), mashed potatoes (97'F) were measured hot holding at improper temperatures. All items were reheated to 165'F or greater.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Upsplash of the coffee brewers in the wait station were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The high temperature sanitizing dishmachine is not reaching a sufficient temperature to properly sanitize equipment. The highest temperature recorded on the maximum registering thermometer was 148.7'F. The surface of the equipment needs to reach at a temperature of 160'F or greater to be properly sanitized. PIC set-up the 3-compartment sink to wash and sanitize equipment until the dishmachine can be repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/29/2016 | Risk Factor | |
Discussed the above and the following with person in charge:
1. Cooling in detail - handouts provided
2. Good handwashing procedures observed
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Cooling* (corrected on site)
Observation: The following food items stored in the walk-in cooler were observed cooling improperly. 1. BBQ pork dated Nov.1st measured at 53'F 2. Stuffing dated Nov. 4th prepared 4 hours prior to inspection measured at 104'F. PIC voluntarily discarded the food items. 3. Turkey breast dated Nov.4th prepared 1.5 hours prior to inspection measured at 98'F. PIC placed the turkey breast in the walk-in freezer to complete cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed macaroni & cheese and gravy in the walk-in cooler dated for disposition on Nov.3rd. PIC discarded the food items during the inspection.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several knives to be soiled with debris on the magnetic strip. PIC placed items at the dishmachine.
Correction: Clean and sanitize these surfaces for food contact.
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11/04/2015 | Risk Factor | |
Discussed with the person in charge:
1. Strongly recommend the person in charge attend food safety training.
2. All in-use utensils are changed every 2 hours
3. Proper handwashing and glove use
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee don gloves to prepare food without first washing her hands. PIC instructed food employee on proper glove use.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed a food employee wearing gloves crack a raw shell egg and continue to handle clean equipment and ready-to-eat sliced cheese without changing gloves and washing her hands. Discussed proper handwashing and glove use with the food employee.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observes several knives stored between prep units. PIC removed all knives and placed at the dishmachine for cleaning.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several prepared ready-to-eat (RTE) food items in the under-counter reach-in cooler and sandwich prep unit were not properly dated for disposition. PIC corrected the dates on all food items to reflect a 7 day shelf life.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the wash compartment so employees can routinely monitor the water temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the interior surfaces and door gaskets of the ice cream freezer and tall reach-in freezer on the cook's line to have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several plastic containers stored beside the dishmachine were found stacked while wet after cleaning and chemical sanitization. PIC relocated the items to allow for proper air drying.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the wait station is being used for purposes other than washing hands. Observed food employees dumping and rinsing equipment in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the cook line handsink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
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08/03/2015 | Routine | |
Discussed with the person in charge:
1. Good cooling procedures
2. ServSafe information provided
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw ground beef stored over salmon and catfish.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Homestyle potatoes(119'F) measured hot holding at improper temperatures. PIC discarded the food items.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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04/07/2015 | Risk Factor | |
Discussed/Observed with Person in Charge:
1) Facility is on a Public Water System monitored by Office of Drinking Water.
2) Manager scheduled for Food Manager/Handler classes.
3) Hot water sanitizer dishwasher temperature > 160F.
4) Very Good Datemarking.
5) Crispy bacon held under heat lamps.
6) Limited area available for air drying of equipment.
7) Very good can/dry storage.
8) Consumer Advisory notices on in-house and on-line menus.
9) Observed good hand washing and employee hygiene.
8) Facility is clean and well maintained.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored in chlorine bleach sanitizer bucket at a concentration < 50 ppm..
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration of 50 - 100ppm for chlorine bleach.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: door gaskets of several reach in cooler/freezer units located along cook's line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Several ceiling flourescent tubing lights in warewashing area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facility structures noted in need of cleaning: Ceiling flourescent lighting in cook's line, overhead grill vents along cook's line (scheduled to be cleaned this month).
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Observed debris on intake/exhaust vents of window unit AC located above 3 compartment sink.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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08/11/2014 | Routine | |
Dish machine final rinse temperature measures 160.7 as verified by the high temperature thermometer.
WCB - 200 ppm chlorine
Discussed: Backflow prevention device on coffee machine should be installed within the next 24 hours. Fax copy of work order when completed.
Noted improvement in overall cleanliness of the establishment. Observed good hand washing, glove usage, and date marking during inspection. Thank you!
Water sample dated June 6, 2013 - absent of E. Coli and Total Coliforms.
Last pest invoice dated 6/9/2013 - no pest activity noted.
Abbreviations: WIC - walk in cooler
- Critical: Package Integrity* (corrected on site)
Observation: Observed several dented cans stored on storage rack. PIC placed damaged cans in designated area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Bacon - 90'F hot holding at improper temperatures under heat lamps. PIC placed bacon in RIC.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on coffee machine as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the WIC. 0 foot candles of light were measured.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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07/16/2013 | Routine | |
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