Discussed food temperature danger zone, gyro broiler, critical items, & sanitizer test kit resources handouts with the person-in-charge.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking container at prep table that may contaminate food items or clean equipment.
Correction: Employees may drink from a covered beverage container that is stored so that it does not contaminate food items, clean equipment, or single-service articles.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in cooler, walk-in freezer. and kitchen.
Correction: Store food on approved shelving, dunnage racks, carts, and/or tables with castors or 6" legs.
- Food Storage - Clean and Dry Location
Observation: Inadequate dry food storage equipment.
Correction: Provide adequate approved shelving, dunnage racks, carts for food items. Recommend additional shelves on the existing shelf frame in the rear kitchen, and a wall shelf over the rear of the service counter.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The gyro cone was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: The gyro cone must be cooked, cooled, and reheated for hot holding so that all parts of the food reach 165°F within 2 hours.
- Nonstick Coatings, Use Limitation
Observation: Cardboard liners on shelves and walk-in unit floors.
Correction: Remove cardboard liners for shelves and walk-in unit floors.
- Nonstick Coatings, Use Limitation
Observation: Shower curtain being used as a splashguard at the rear kitchen handsink.
Correction: Install an approved splashguard on the left side of the rear kitchen handsink - recommend stainless steel or heavy plastic.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food thermometer.
Correction: Obtain at least one food thermometer so employees can properly monitor the temperature of food items.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit so that employees can monitor the concentration of the sanitizing solutions.
- Handwashing - Using a Handwashing Lavatory
Observation: The kitchen and service area handwashing sinks have the hot or cold water turned off because of maintenance issues.
Correction: Repair both handwashing sinks so food handlers can easily wash their hands.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are not maintained
Correction: Maintain handwashing sinks to encourage handwashing.
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02/25/2015 | Routine | |
Discussed employee health policy
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person-in-charge was not aware of proper reheating times and temperatures for the gyro cone on the rotary broiler. Broiler was being turned on and off while cone is on the broiler stand.
Correction: The person-in-charge must ensure that potentially hazardous foods are properly reheated, maintained at proper hot holding temperature, and properly cooled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge did not know the required hot holding temperature.
Correction: The person-in-charge (PIC) must ensure that potentially hazardous foods are held at proper hot holding temperature.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container on prep table.
Correction: Employees may drink from a covered beverage container stored and handled to prevent contamination of the employee's hands, food items, and clean equipment.
- Food Storage - Clean and Dry Location
Observation: Inadequate shelving for dry storage in rear kitchen.
Correction: Provide adequate approved shelving for dry storage in the rear kitchen.
- Food Storage - Clean and Dry Location
Observation: Inadequate shelving units in walk-in cooler.
Correction: Provide adequate approved shelving units in the walk-in cooler.
- Food Storage - Clean and Dry Location
Observation: Food stored on floor in walk-in cooler.
Correction: Store food at least 6" off the floor on approved shelving.
- Food Storage - Clean and Dry Location
Observation: Plastic bottle rack being used as a storage platform in the walk-in freezer.
Correction: Install an approved dunnage rack in the walk-in freezer.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The gyro cone was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shipping plastic on hot holding stand and exhaust hood.
Correction: Remove shipping plastic from equipment.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard liner on walk-in cooler floor.
Correction: Remove cardboard liner from walk-in cooler floor. A washable rubber mat may be used as needed.
- Nonfood Contact Surfaces
Observation: Shower curtain being used as a splashguard at the rear kitchen handsink.
Correction: Install an approved splashguard on the left side of the rear kitchen handsink.
- Sanitizing Solutions, Testing Devices
Observation: There is no sanitizer test kit for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit so that employees can monitor sanitizing solutions concentrations.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted at in the restrooms. Measured 10-15 foot-candles.
Correction: Provide at least 20 foot candles of light in restrooms.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cooking line. Measured 25-40 foot-candles.
Correction: Provide at least 50 foot-candles of light at the cooking line. Recommend 100 watt bulbs or the fluorescent lamp equivalent in the exhaust hood light fixtures.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Exhaust hood filters are not being maintained in a clean condition. Debris on filters
Correction: grease on hood canopy.
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03/19/2014 | Routine | |
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