NOTES:
* No observed violations at the time of inspection.
* Fryers being serviced at the time of inspection.
No violation noted during this evaluation. | 01/29/2015 | Routine | |
NOTES:
* No violations.
* Observed good hand washing practices, calibrated food stem thermometers, sanitizer concentrations, sanitizer test kit, employee health , and time control policy.
* Form 1-B given to PIC.
No violation noted during this evaluation. | 09/04/2014 | Routine | |
Notes:
Discussed proper cooling methods for white gravy. Cooling methods fact sheet provided.
The faucet to the mop sink is slowly dripping, seals in need of replacement.
All non-critical violations must be corrected within 30 days.
- Cooling Methods
Observation: The method used for cooling white gravy was not adequate. Gravy at 115 F (2 hours) found in the covered container being removed from line.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes and sliced and shredded cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Front glass Master-Bilt freezer is unused and non-functioning.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment and Utensils, Air-Drying Required
Observation: Glass coffee pots were found hanging on the rack in the position that doesn't allow evaporation of moisture and chemical sanitizer.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory throughout facility.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink near grill.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Found at 400 ppm.
Correction: Utilize only 200 - 300 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
05/06/2014 | Routine | |
The facility provided a metal probe thermometer, quat test strips and an Employee Health policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in the front counter milk dispenser was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad prep cooler and front service Frappe and dessert/drink reach-in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at warewashing area is being used for purposes other than washing hands ( a female food worker was observed rinsing a piece of equipment prior to placing for warewashing).
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light bulb over the walk-in cooler door not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible (warewashing area).
Correction: Provide a sign/poster that is clearly visible to all employees
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10/23/2013 | Routine | |
Management stated that the areas of the dining "Kid's Corner" would be service by a pest control service ASAP.
- Water Pressure (corrected on site)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the handwash sink in the warewashing area.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handwash sink by the 3 compartment sink in the warewashing area.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests (at least twenty insect wings were observed on the window ledges in the dining area "Kid's Corner".
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
04/03/2013 | Routine | |
Remaining non-critical violation must be corrected within 30 Days.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. When tested, the quaternary sanitizer solution concentration was low.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic food pans were found stacked while wet after cleaning and chemical sanitization.
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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facilities located next to the grill and next to the 3 compartment sink were blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment from the sinks preventing there use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Restrooms need signs.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
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12/20/2010 | Routine | |
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