- When to wash
Observation: Observed kitchen employee prepare food then put away boxes and start handling food again. Must change gloves when changing tasks and wash hands in between. Corrected on site with education.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Observed employee wiping pizza cutting board with soapy water. Must sanitize. Soapy water can be used to clean, but must sanitize to prevent contamination. Corrected on site with education.
- Equipment location, installation, repair, and adjustment
Observation: Plug for sanitizer basin for 3 compartment sink did not work properly. water is not able to stay in sink. Switch out plug for rinse basin to ensure sanitizer is available at all times. Order a new plug.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Clean cupboard for microwave. 2) Clean inside cupboard under doughnut case. Clean all food contact surfaces frequently to prevent build-up.
- Light bulbs, protective shielding
Observation: Cover or provide shatter resistant light in retail area to prevent from broken glass contamination.
- Plumbing system maintained in good repair
Observation: 3 compartment sink faucet is leaking slightly. repair.
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10/10/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Dust and food build-up 1) On shelving below prep counters in kitchen area, 2) Pop syrup spill stain in cupboard storing syrup boxesClean ares more frequently to prevent contamination. 3) Using cardboard to cover shelf storing carmel corn and puppy chow in kitchen area. Remove cardboard and replace with a non-absorbent and easily cleanable surface. --1) Pop machine ice dispenser, 2) Coffee machines, and 3) Hot chocolate machine are not working properly. Service has been called. 4) Slight growth on edges of ice internal ice chute in large ice machine. Drain, wash, rinse, and sanitize more frequently to prevent growth and ice contamination. 5) Flour build-up behind mixing bowl on large dough mixer. 6) Dust and debris in door tracks of cupboard below donut case. 7) Food build-up inside pizza cooler and on external doors. Clean more frequently to prevent build-up and food contamination.
- Laundry facilities
requirement, location, and use
- Drying mops
1)Floors soiled especially under equipment in kithcne area. Clean more frequently. 2) Invert mop heads when drying to properly are dry. Mop head should not be stored in mop bucket.
- Cleanability of floors, walls, and ceilings
1) Cracked tile egdes under pizza oven, replace to make floor smooth, and easily cleanable.
- When to wash
Ensure employees wash hands before putting on a new pair of gloves. Wash hands and change gloves when changing tasks (ex. washing dishes, then packaging food)
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1)Floors soiled especially under equipment in kithcne area. Clean more frequently. 2) Invert mop heads when drying to properly are dry. Mop head should not be stored in mop bucket.
- Material characteristics of non-food contact surfaces
Dust and food build-up 1) On shelving below prep counters in kitchen area, 2) Pop syrup spill stain in cupboard storing syrup boxesClean ares more frequently to prevent contamination. 3) Using cardboard to cover shelf storing carmel corn and puppy chow in kitchen area. Remove cardboard and replace with a non-absorbent and easily cleanable surface.
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09/19/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Food storage - preventing contamination from the premises
Has one case of canned cheese sauce and one case of corn chips on floor in kitchen, moved to shelving now. All foods must be stored at least 6 inches off floor.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean upper front of ice machine chute edge, some buildup present, suggest empty, wash, rinse, sanitize and let air dry before refill, doing monthly or more frequently if buildup occurs. 2) Clean floor of pizza prep cooler, food spills. --1) Clean utensils drawer, some food debris in bottom and small holding tray. 2) Clean prep table shelves, some food debris. 3) Clean plastic dividers in walk in cooler holding beverages, soiled in track area, ie beer area. 4) Clean and touch up paint the lowest shelf of cabinet holding food supplies on back side of front counter, raw wood material showing through, suggest two coats of light colored paint or varnish.
- Test kit provided and used to measure sanitizing solution concentration
Unable to locate test strips, locate or reorder, must have to verify concentration of sanitizer.
- Handwashing signage
Need to post handwashing signage in RR to remind staff to wash hands before returning to work, given example today.
- Indoor and outdoor surfaces
A few broken tiles by pizza prep cooler in front and on end of right side, replace to make floor smooth and cleanable.
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08/28/2012 | Routine |
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